Greek honey cheesecake with apricot compote

Serves 4-6

Ingredients

• 8 digestive biscuits
• 28g/1oz butter
• 225g/8oz curd cheese
• 55g/2oz runny honey
• 55g/2oz caster sugar
• 1 egg
• 1 egg white
• 115g/4oz dried no soak apricots, chopped
• 28g/1oz butter
• 1tbsp honey

Instructions

1. Preheat oven to 180C/350F/Gas mark 4.
2. Place the digestive biscuits in a clean plastic bag and crush them into fine crumbs using a rolling pin.
3. Melt 28g/1oz butter in a saucepan and then mix in the biscuit crumbs.
4. Use the mixture to cover the bottoms of individual ramekin dishes or one round oven proof dish 5cm/2" deep.
5. Soften the cheese in a saucepan. Warm 2 tablespoons of runny honey and mix into the cheese.
6. Add the sugar and egg yolk and beat well together.
7. Whisk two egg whites until they form soft peaks and fold into the mixture.
8. Pour the mixture over the top of the biscuit base and bake in the oven for 25-30 minutes until the top of the mixture has set. Leave to cool.
9. Melt 28g/1oz butter. Add the chopped apricots and then the honey. Cook together for a few minutes over a low heat and then spoon on. Cool before serving.

Specific conditions:

Nutritional information

Energy: 405 kcal; Protein: 7g; Fat: 27g (of which saturates: 14g); Carbohydrate: 42g; Fibre: 2g.

Cancerbackup thanks Brian Turner for contributing this recipe.