BERRY SWIRL CHEESECAKES

MAKES 6 PREP 15 MINS + CHILLING COOK 5 MINS

◆ 125g plain sweet biscuits, broken

◆ 90g butter, melted

◆ 2 x 250g punnets strawberries, hulled

◆ 2 tsp cornflour

◆ 2 tsp gelatine

◆ ¼ cup just-boiled water

◆ 250g cream cheese, chopped

◆ ½ cup caster sugar

◆ 300ml thickened cream

◆ 1 tsp vanilla extract

1 Lightly grease a 6 x ½-cup Texas muffin pan and line each recess with two thin strips of baking paper, crossing them at the base.

2 Place biscuits in a food processor. Process until finely crushed. Add butter, process until combined.

3 Divide biscuit mixture evenly between pan recesses. Press firmly over base. Chill 10 mins until firm.

4 Place half the strawberries in a food processor or blender. Process until smooth. Pour into a small saucepan. In a small jug, whisk cornflour with a little of the puree. Whisk back into saucepan.

5 Bring to the boil, stirring, over medium heat. Reduce heat. Simmer, stirring, 1 min until thickened. Remove from heat.

6 In a small jug, whisk gelatine briskly into just-boiled water with a fork until dissolved. Cool slightly.

7 In a bowl, using an electric mixer, beat cream cheese until smooth. Gradually add sugar, beating until smooth. Add cream and vanilla, continue beating until smooth. Beat in gelatine mixture.

8 Pour cream cheese mixture evenly over biscuit bases. Spoon 1 tbsp berry mixture over top, swirl with a skewer. Chill 3 hours or overnight until firm. Lift from recesses. Serve with remaining berries.