Picture / Carolyn Robertson

Serves 6

1/2 cup finely crushed wine biscuits (6-7 biscuits)
25g butter, melted
3 Tbs plum jam, sieved
1 Tbs lemon juice
250g cream cheese, at room temperature
1/2 cup caster sugar
1 tsp vanilla extract
2 small eggs

1. Preheat oven to 170C. Line 6-hole muffin pan with paper cases. Combine biscuit crumbs with butter and divide among cases. Press down well then bake for 5 minutes. Remove to cool. Combine sieved jam and lemon juice.

2. Beat cream cheese, sugar and vanilla together in a bowl with an electric mixer until light and fluffy. Beat in eggs one at a time. Pour mixture over biscuit bases.

3. Place 1/2 teaspoonful of plum jam mixture in droplets on top of each cake and use a skewer to create swirls through the cheese mixture. Bake for 10-15 minutes or until just set.

4. Remove to cool and serve with fresh or poached plums.

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