For the cheesecakes, line two ramekin dishes with cling film and chill in the freezer for at least 10 minutes.
In a bowl, mix together the chopped apricots, goats' cheese, icing sugar and orange zest and juice until well combined.
Carefully fold in the whisked egg white until well combined.
Spoon the cheesecake mixture into the lined ramekins. Chill in the freezer for 5-10 minutes, or until set.
For the poached apricots, place the chopped apricots, orange juice and honey into a pan and bring to the boil. Turn down the heat and simmer for 3-4 minutes, or until the apricots are softened.
To serve, turn each cheesecake out onto a serving plate and discard the cling film. Spoon over the poached apricots.
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