Ingredients 8 Speculoos biscuits 2cm cube of Butter 100 gr Fresh soft goat cheese 2 teaspoons of Runny Honey 1 large or 2 small apricots Chantilly cream Raspberry coulis

Method

Grind the biscuits to fine crumbs
Melt the butter and mix into the biscuit crumbs
Press the biscuit mixture into 2 presentation moulds
Mix the cheese and honey together
Put the cheese mixture into the presentation moulds and press smooth
Thinly slice the apricots and place a layer on top of the cheese
Reserve a couple of apricot slices for the final decoration
Remove the mould and chill the cheesecake for an hour or so before serving
Top with the cream, the reserved apricot and raspberry coulis when serving