Name: Berry crumble cheesecakes
Prep time: 20 min
Cook time: 50 min
Total time: 70 min
Ingredients: 125 gram plain sweet biscuits, broken; 90 gram butter, melted; 2 eggs; 1/3 cup caster sugar; 300 gram carton sour cream; 250 gram cream cheese, chopped, at room temperature; 1 teaspoon vanilla extract; 1 tablespoon plain flour; 1/2 cup frozen mixed berries; thick cream, to serve; Crumble; 1/4 cup flour; 60 gram butter, chopped; 1/5 cup shredded coconut; 1/4 cup brown sugar

Ingredients

125 gram plain sweet biscuits, broken

90 gram butter, melted

2 eggs

1/3 cup caster sugar

300 gram carton sour cream

250 gram cream cheese, chopped, at room temperature

1 teaspoon vanilla extract

1 tablespoon plain flour

1/2 cup frozen mixed berries

thick cream, to serve

Crumble

1/4 cup flour

60 gram butter, chopped

1/5 cup shredded coconut

1/4 cup brown sugar

Method

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.Place biscuits in a food processor. Process until finely crushed. Add butter and continue processing until combined.

3.Divide biscuit mixture evenly between muffin pans. Press firmly over base using the base of a glass or spoon. Chill for 10 minutes until firm.

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

5.To make crumble, sift flour into a medium bowl. Rub in butter, using fingertips, until mixture resembles breadcrumbs. Stir through coconut and sugar.

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

7.Bake for 40-45 minutes until just set. Cool to room temperature in turned-off oven with the door ajar. Remove from oven and chill until firm and ready to serve. Serve topped with cream, if desired.

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