GREEK YOGHURT CHEESECAKE WITH APRICOT SAUCE

⏲ Prep time ⏲ Cooking time Difficulty level Portions

30 min 55 min ★★★☆☆ 12 = 1 tray cheesecake

Ingredients

Base (1 tray, 30×20 cm or similar)

•             Digestive biscuits — 300 g

•             Unsalted butter, melted — 140 g

•             Sugar — 20 g

•             Fine salt — 1 g

Cheesecake filling

•             Greek yoghurt (full‑fat, strained) — 800 g

•             Cream cheese — 400 g

•             Caster sugar — 180 g

•             Eggs — 200 g (≈4 large)

•             Egg yolks — 40 g (≈2 yolks)

•             Lemon zest — 6 g

•             Lemon juice — 20 g

•             Vanilla extract — 3 g

•             Cornflour — 20 g

•             Fine salt — 1 g

Apricot sauce

•             Apricots (fresh or tinned, drained) — 400 g

•             Sugar — 60 g

•             Lemon juice — 15 g

•             Water — 40 g

•             Apricot jam (optional, for gloss) — 40 g

Cooking instructions

1. Prepare the base

• Crush biscuits to fine crumbs.

• Mix with melted butter, sugar, and salt.

•    Press firmly into a lined tray.

•     Bake at 170°C for 10 minutes. Cool slightly.

2. Make the filling

• Whisk cream cheese and sugar until smooth.

• Add Greek yoghurt, lemon zest, lemon juice, vanilla, and salt.

•   Add eggs and yolks one at a time.

• Whisk in cornflour until just combined (prevents cracking).

•   Pour over the baked base.

3. Bake

•   Bake at 150–155°C for 45–55 minutes, until the edges are set and the centre still has a gentle wobble.

• Turn off the oven, crack the door, and let it cool inside 30 minutes (reduces cracking).

• Chill fully before slicing.

4. Apricot sauce

•   Simmer apricots, sugar, water, and lemon juice for 8–10 minutes until soft.

• Mash lightly or blend for a smoother sauce.

•   Stir in apricot jam for shine.

• Cool completely before spooning over the cheesecake.

Chef ’s Notes

•             Strain the yoghurt if it’s loose — excess moisture weakens the set.

•             Low, slow baking keeps the cheesecake silky and prevents cracks.

•             Apricot variations: add a splash of amaretto, or fold in a few chopped dried apricots for depth.

•             Base options: swap digestives for speculoos or amaretti for a more aromatic crust.

•             Serving temperature: slightly chilled is ideal; too cold mutes the yoghurt flavour.

•             Keeps well for 3 days in the fridge; the sauce can be made ahead separately.