Apricot Cheesecake


  • 100g/3½oz cream cheese

  • 100ml/3½fl oz double cream, whipped

  • 50g/1¾oz Greek yoghurt

  • 25g/1oz icing sugar

  • ½ lemon, juice only

  • 100g/3½oz ready-made ginger cake, broken into pieces

  • 8 tinned apricot halves, drained and dried with kitchen paper


Recipe Uses 100g/3½oz Cream Cheese, 100ml/3½fl Oz Double Cream, Whipped, 50g/1¾oz Greek Yoghurt , 25g/1oz Icing Sugar, ½ Lemon, Juice Only,...

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