INGREDIENTS 8 red apples 250g cream cheese, chopped, at room temperature 55g (1/4 cup) caster sugar 1 teaspoon vanilla extract 1 egg 70g (1/4 cup) Greek-style yoghurt, plus extra, to serve 60g (1/2 cup) frozen raspberries, plus extra, fresh, to serve Honey, to serve METHOD Step 1 Preheat oven to 180C/160C fan forced. Line a baking tray with baking paper. Cut about 2cm from the top of each apple. Use a spoon or a melon baller to scoop out the inside, including the core, leaving a 1cm-thick border. Place apples on prepared tray. Step 2 Use electric beaters to beat the cream cheese, sugar and vanilla in a bowl until smooth. Add the egg and beat until combined. Gently fold through the yoghurt. Step 3 Divide the cheesecake mixture and frozen raspberries among the apples. Bake for 30 minutes or until cheesecake is set. Set aside for 10 minutes to cool slightly. Step 4 Top with a dollop of extra yoghurt and some fresh raspberries. Drizzle with honey. 旦_(･o･;)