Greek Yogurt Cheesecake with Apricot, Vanilla, and Honey Compote

Make the Crust

1. Get ready. Preheat the oven to 375°F. Double wrap the outside of a 9-inch springform cake pan with heavy-duty aluminum foil–make sure it’s the heavy-duty, extra wide kind or water could seep in. Bring a large tea kettle or medium pot filled with water to a boil.
2. Make the graham cracker crust. Crumble the Graham crackers with your hands into a food processor and pulse until they resemble fine breadcrumbs. Add the cinnamon and a pinch of salt and pulse for a few seconds. Add the melted butter and pulse until the graham crackers are moistened.
3. Chill the crust. Transfer to the springform pan. Use a flat-bottomed cup to press down the crumbs into an even layer across the bottom of the pan. Place the crust in the fridge while proceeding with the next step.

Fill and Bake

1. Combine the cheeses and yogurt. In a stand mixer fitted with the paddle attachment or a large mixing bowl with the beater attachments, beat together the cream cheese and goat cheese on low speed until well combined, about 30 to 60 seconds. Scrape down the sides of the bowl and add the Greek yogurt. Beat for another 30 to 60 seconds, until light and fluffy.
2. Incorporate the eggs. Scrape down the sides of the bowl. Add the eggs, one at a time, beating them and scraping down the sides of the bowl between each addition to incorporate. Add the granulated sugar and vanilla bean (or extract) and mix on medium-low until all the ingredients are combined smooth, about 1 minute.
3. Fill the cheesecake. Remove the crust from the fridge and pour the filling into the crust.
4. Make the water bath. Place the foil-wrapped springform pan in a large, deep roasting pan. Pour boiling water into the baking dish, ensuring the water is halfway up the side of the cake pan. You do not want to splash any water into the cheesecake or the foil.
5. Bake the cheesecake. Bake in a 375°F until the cheesecake is firm to the touch with a slight wobble in the center, 50 to 60 minutes. Turn the oven off.
6. Chill the cheesecake. Remove the roasting pan from the oven and allow the cheesecake to cool in the water bath for 2 hours on the countertop. After 2 hours, remove the cheesecake from the water bath. Peel away the aluminum foil and transfer the cheesecake (while still in the springform pan) to the refrigerator for at least 4 hours, or better still, overnight. Remove from the pan, slice, and serve with apricot compote, either drizzled over top or in a small bowl on the side.

Optional: Make the Apricot, Vanilla, and Honey Compote

1. Prep the apricots. Remove pits from 1 pound of fresh apricots and cut each one into eight slices.
2. Make a syrup. In a medium saucepan over medium heat, add the apricots, honey, vanilla bean seeds and pod, star anise, lemon juice, peel, and water. Stir to combine gently.
3. Stew the apricots. Cook, stirring occasionally on medium heat, until the apricots release their juices. Continue to simmer for 15 minutes or until the fruit is soft and beginning to fall apart but not completely mushy. Keep cooking for a further 10 minutes if you prefer a thicker consistency.
4. Finish and serve. Taste the apricot compote and add a little more honey if desired. Remove the vanilla pod, lemon peel, and star anise. Serve warm or cold on a slice of cheesecake, or store in a sealed jar in your refrigerator for up to 2 days.