Greek honey cheesecake with apricot compote

Serves 4-t. Preparation: 10 minutes. Cooking time: 40 minutes. With thanks to Juliet Wilson for contributing this recipe.


  • 8 digestive biscuits
  • Butter for the base (28g/1oz)
  • Curd cheese (225g/8oz)
  • Runny honey (55g/2oz)
  • Caster sugar (55g/2oz)
  • 2 eggs
  • Dried ‘no soak’ apricots (1 5g/4oz), chopped
  • Butter for the compote (28g/1oz)
  • Honey (1tbsp)


  1. Preheat oven to 180°C/160°C fan/gas mark 4.
  2. Place the digestive biscuits in a clean plastic bag and crush 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 ovenproof dish 5cm/2 inches deep.
  5. Soften the cheese in a saucepan. Warm two tablespoons of runny honey in a small saucepan or in the microwave, and mix into the cheese.
  6. Add the sugar and egg yolk, and beat well.
  7. Whisk two egg whites until they form soft peaks (standing up, but not completely stiff and with edges that curl over). Then fold these 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 top of the cheesecake. Cool before serving.


A Brian Turner recipe - suitable for:

  • people with loss of weight or appetite 
  • vegetarians.

Nutritional information

Energy 492.1kcal; Protein 13.4g; Total fat 22.2g (of which saturates 9.6g); Carbohydrate 62.7g; Fibre 3.3g.