Place the cream cheese, double cream, yoghurt, icing sugar and lemon juice into a large bowl and mix together well.
Place a 15cm/6in chefs' ring in the centre of a large plate and add the ginger cake, pressing in firmly to form a base.
Add the cream mixture, to cover, and flatten with a palette knife to form a smooth topping layer.
Arrange the apricot halves on top, round-side facing up.
To serve, carefully apply heat from a mini-blowtorch to the sides of the chefs' ring and lift away to reveal the cheesecake.