Apricot Cheesecake

A quick vegetarian cheesecake featuring a ginger cake base topped with a creamy lemon-yogurt mixture and halved apricots.

Vegetarian Quick Dessert No-Bake Apricot

Estimated Nutrition

Calories

1395

kcal / serving

1395 kcal total

Carbs

100.3g

per serving

100.3 g total

Fat

102.5g

per serving

102.5 g total

Protein

18.2g

per serving

18.2 g total

Cook Time

minutes

Serves

cake

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

Icing Sugar

100

Ginger Cake

ready-made, broken into pieces

Dairy

100

Cream Cheese

100

Double Cream

whipped

Greek Yogurt

Fruits

0.5

piece

Lemon

juice only

piece

Apricot

tinned halves, drained and dried

Method

Warm the ring sides with a mini-blowtorch and lift it away to serve.

Arrange the apricot halves on top with the rounded side facing up.

Spread the cream mixture over the base and smooth the top with a palette knife.

Place a 15cm chefs' ring on a plate and press the ginger cake pieces firmly into the bottom.

Mix cream cheese, double cream, yoghurt, icing sugar, and lemon juice in a large bowl.