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.
AdvertisementAdvertise with NZME.
Latest from Lifestyle
Muscles in knots? Here’s how to loosen them up
NY Times: Knots don’t cause permanent damage but can cause chronic pain if left untreated.