Apricot Yogurt Cheesecake

Preparation time 45 mins
Cooking time 35 mins
Serves 6

Melted butter, for greasing
250g butternut biscuits
100g macadamia nuts
90g unsalted butter, melted
200g dried apricots
3/4 cup boiling water
500g natural yogurt
1 Tbsp cornflour
1 tsp vanilla essence
1/3 cup honey
3 eggs, lightly beaten

1. Preheat oven to 160 c. Brush a 20cm springform tin with melted butter.
2. Roughly chop biscuits and roughly chop nuts and place into a food processor and process until fine crumbs are formed. Add the unsalted butter and process until well combined. Line the base and 1cm up the sides of the tin with the biscuit mixture.
3. Place the apricots in a heat proof jug and cover with boiling water then stand for 20 to 30 minutes or until the apricots are soft.
4. Drain the apricots and place in the food processor. At the yogurt and process to combine. Add remaining ingredients and process for 3 to 4 minutes or until mixture is well combined, thick and creamy. Pour into prepared tin, place on an oven tray and bake for 30 to 35 minutes or until set. Remove from the oven and stand on a wire rack to cool.

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