BLUEBERRY CRUMBLE CHEESECAKES

MAKES 6 PREP 20 MINS COOK 45 MINS

✦ 125g plain sweet biscuits, crushed

✦ 90g butter, melted

✦ 2 eggs

✦ ¹⁄ 3 cup caster sugar

✦ 300g sour cream

✦ 250g cream cheese, chopped, at room temperature

✦ 1 tsp vanilla extract

✦ 1 tbsp plain flour

✦ 125g punnet blueberries, plus extra to serve

✦ whipped cream, to serve

CRUMBLE

✦ ¹⁄ 4 cup flour

✦ 60g chilled butter, chopped

✦ ½ cup shredded coconut

✦ ¹⁄ 4 cup brown sugar

1 Preheat oven to 160°C. Lightly grease a 6-hole Texas muffin pan and line each hole with two thin strips of baking paper, crossing at the base.

2 In a bowl, combine biscuits and melted butter. Press firmly over base of muffin pans, using the base of a glass or spoon to level. Chill 10 mins.

3 In a large bowl, using an electric mixer, beat eggs and sugar until pale and creamy. Beat in sour cream, cream cheese and vanilla. Fold through flour.

4 CRUMBLE Sift flour into a medium bowl. Rub in butter, using fingertips, until mixture resembles breadcrumbs. Stir through coconut and sugar.

5 Spoon a little of the cheesecake mixture onto bases. Sprinkle with berries. Pour remaining mixture over bases, smoothing tops. Sprinkle with crumble mixture.

6 Bake for 40-45 mins until just set. Cool to room temperature in turned-off oven with the door ajar. Remove and chill until firm. Serve with blueberries and whipped cream.