Goats' Cheese Cheesecake with Poached Apricots

Ingredients

Contains: egg, milk (auto-detected from the ingredients and method; we can miss things, so check labels)

• 6 dried apricots
• 100g/3½oz soft goats' cheese
• 1 tbsp icing sugar
• 1 orange
• 1 free-range egg white
• 3 dried apricots
• 1 orange
• 2 tbsp clear honey

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Put the 6 dried apricots in a small saucepan with the zest of one orange, the 2 tbsp honey and enough water to cover. Simmer gently for 10 minutes until plump and tender.

2. Lift out the apricots and set aside. Simmer the liquid for 3 more minutes to thicken slightly, then spoon it back over the apricots and let cool.

3. Preheat the oven to 325°F (160°C). Grease two small ramekins. Finely chop the 3 dried apricots.

4. Beat the goats' cheese and icing sugar until smooth. Add the zest of the other orange and a spoonful of its juice, then beat in the egg white until just combined.

5. Fold the chopped apricots into the cheese mixture and divide it between the ramekins.

6. Stand the ramekins in a roasting tin and pour a pan of boiling water around them to halfway up their sides.

7. Bake for 25 to 30 minutes until just set with a slight wobble in the centre and the internal temperature reaches 160°F (71°C), because of the raw egg white.

8. Cool the cheesecakes, then chill for at least 2 hours. Serve with the poached apricots and their syrup.