Sugar Free Apple Honey Cheesecake

For the filling: put the cottage cheese into a food processor and blend until smooth. Stir in the yoghurt and spoon the mixture into a muslin-lined sieve set over a bowl. Cover with cling film and chill for 12 hours to drain off the excess liquid.

For the pastry: mix the flour and salt in a mixing bowl and rub in the butter until the mixture resembles bread crumbs. Gradually add just enough water to form a dough. If the dough is crumbly add more water. If it is wet and sticky, add a little more flour. Form the dough into a ball, wrap in clingfilm and chill for 1 hour.

Heat the oven to 160°C (140° fan) 325°F gas 3. Grease a 22cm-23cm|8"-9" deep springform flan tin.

Roll out the dough on a lightly floured surface and line the base and sides of the tin.

Heat a large frying pan over a medium heat. Toss the apple slices with the sugar and add to the pan. Cook for 4-5 minutes, shaking the pan occasionally to prevent the apples from burning, until the apples are tender. Place the apples on a tray to cool.

Tip the yoghurt mixture into a clean bowl, discarding the liquid. Beat in the honey, egg, cornflour and vanilla. Beat in the colouring if using.

Arrange the apples on the pastry base. Pour in the filling.