Yogurt Cheesecake With Honey Roasted Apricots Recipes

Steps:

• Heat oven to 160C/140C fan/gas 3. Crush the biscuits and most of the almonds inside a plastic food bag using a rolling pin. Mix with the butter, then press into the bottom of a deep, oval, 23cm dish (or something similar in size - a roasting tin, baking dish or cake tin will work). Bake for 10 mins until crisp.
• Stir or mash together the yogurt and mascarpone, then whisk in the eggs, one at a time. Stir in the lemon and orange zests, then stir in most of the honey, reserving about 3 tbsp. Spread over the biscuit base, cover loosely with foil and cook for 1 hr. Remove the foil and cook for 15 mins more until lightly golden and the top is firm with just the slightest wobble in the middle. Leave to cool. Can be kept in the fridge for up to 2 days.
• To serve, scatter with almonds, drizzle over the remaining honey, and hand around fresh fruit to go with it.

Steps:

• For the cheesecake: Position a rack in the center of the oven and preheat it to 325 degrees F. Lightly spray an 8-inch springform pan with 3-inch-high sides with nonstick cooking spray.
• In the bowl of an electric mixer fitted with the whisk attachment, place the egg whites and salt. Beat on medium-high speed to soft peaks, 2 to 3 minutes. With the mixer running, slowly rain in the evaporated cane juice. Increase the mixer speed to high and beat until the egg whites are glossy and hold stiff peaks, about 2 minutes. Sift the flour over the whipped whites and gently fold until smooth. Scrape the meringue into a clean bowl. (And hey, guess what? You just made a small batch of angel food cake batter!)
• Into the mixer bowl (no need to clean it), place the cream cheese. Place the bowl back on the mixer and fit the mixer with the paddle attachment. Beat on medium speed until creamy. Add the honey and beat until smooth. Beat in the egg yolks one at a time. Add the lemon juice, vanilla extract and lemon zest and beat to blend well. Reduce the mixer speed to low and stir in the yogurt.
• Carefully fold about a third of the egg white mixture into the batter to lighten it. Gently fold in the remaining whites until the batter is smooth. Scrape the batter into the prepared pan.
• Bake until the cake is puffed, lightly golden and mostly set but with a slight wobble when the pan is jostled, 45 to 50 minutes (a toothpick won't tell you much about doneness; it's best just to rely on visuals here). Turn off the oven and let the cake continue to cook in the oven for 1 hour. Cover and chill in the refrigerator for at least 3 hours. When ready to serve, unmold the cheesecake and put onto a serving platter.
• For the topping: In a medium bowl, whisk together the honey, hot water and vanilla. Add the apricots and blackberries to the bowl and gently toss to coat. Top the cheesecake with the honey and fruit mixture, slice and serve.

Steps:

• Let the yogurt drain in a fine sieve set over a bowl, covered and chilled, overnight and measure out 1 cup of the drained yogurt, reserving the remaining yogurt for another use.
• Preheat the oven to 350°F. and butter and flour a 10-inch springform pan. Into another bowl sift together the flour, the baking powder, the baking soda, and a pinch of salt. In the bowl of an electric mixer cream the butter with the sugar until the mixture is light and fluffy, beat in the eggs, 1 at a time, beating well after each addition, and beat in the 1 cup drained yogurt, beating until the mixture is just combined. Add the flour mixture, beat the batter until it is just combined, and stir in the apricots and the walnuts.
• Spoon the batter into the prepared pan and bake the cake in the middle of the oven for 50 minutes, or until a tester comes out with a few crumbs adhering to it. Put the cake in the pan on a rack set over foil, pour the orange honey syrup over it, and let the cake absorb the syrup. The cake may be made 2 days in advance and kept in the pan covered with plastic wrap and foil and chilled. Remove the side of the pan and garnish the cake with the mint sprigs.

Steps:

• Prepare yogurt "cheese" a day before needed. Stir yogurt and ricotta together and place in a cheese cloth (or large paper coffee filter) in a strainer. Place strainer over a bowl, wrap loosely with plastic wrap and chill for 24 hours. Discard whey (liquid in bowl), and refrigerate yogurt cheese until ready to use.
• Preheat oven to 325 F (160 F).
• Combine graham cracker crumbs, lemon zest, salt and melted butter and press into an ungreased 9-inch (22 cm) pie plate. Bake for 10 minutes, then cool while preparing filling.
• For filling, stir yogurt cheese with honey, egg, lemon zest and vanilla. Spoon into cooled pie shell and bake for 30 minutes. Cool to room temperature, then chill at least 4 hours before serving.
• Top with diced mango immediately before slicing.

Steps:

• Heat oven to 300°F. Spray 9-inch springform pan with cooking spray. In small bowl, mix crust ingredients. Press in bottom and slightly up side of pan. Refrigerate while making filling.
• In medium bowl, beat cream cheese with electric mixer on medium speed until smooth. Add sugar and eggs; beat on medium speed until smooth. Beat in yogurt and flour until blended. Carefully spread over crust in pan.
• Place cheesecake in oven with pan of water on oven rack below it (to prevent cracking). Bake 1 hour 25 minutes to 1 hour 30 minutes or until center is set. Cool 30 minutes. Without releasing or removing side of pan, run metal spatula along side of cheesecake to loosen. Cover; refrigerate at least 3 hours until chilled. Remove side of pan; leave cheesecake on pan bottom to serve.
• Top cheesecake with strawberries. Store covered in refrigerator.