Honeyed Apricot Cheesecakes
Created as a Mother’s Day recipe for myself, lol
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These cheesecakes are topped with a luxurious apricot and honey reduction, with a hint of orange through it
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The apricots themselves have been burnished with caramelised honey
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These honeyed apricot cheesecakes are the perfect balance of sweet and tart – just like life
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You know the drill, let me know if you make them!
Ingredients
1 1/2 cups sweet biscuit crumbs
80 grams butter, melted
250 grams cream cheese
1/2 cup cream
1 tsp vanilla extract
4 Tbsp honey, divided
1/4 cup caster sugar
1 can apricot halves
2 Tbsp orange juice
Directions
- Place the biscuit crumbs and melted butter into a bowl and mix until well combined.
- Spoon into the bottom of four dessert glasses and press down.
- Chill while you make the base.
- Place the cream cheese in the bowl of a stand mixer and beat on low until smooth.
- Add vanilla, 1 tablespoon of honey and caster sugar and mix until combined.
- Add cream, mixing on low until combined.
- Beat on medium-high until thick and fluffy.
- Spoon over the bases in the jars or glasses and chill for at least two hours.
- Drain the juice out of the can of apricot halves into a small saucepan and add 2 tablespoons each of honey and orange juice.
- Bring to the boil and then simmer hard until a syrup forms.
- Lay the apricot halves on a tray and brush with the remaining tablespoon of honey before placing under a hot grill to caramelise.
- To serve, spoon the syrup over the top of the cheesecakes and top with the caramelised apricot halves.
- Add some crunch with a tuille and some fresh thyme, if you want to.
