Plum cheesecake swirls

Carolyn Robertson

Ingredients

25 g	Butter, melted
½ cup	Wine biscuits, finely crushed, this is roughly 6-7 biscuits
3 Tbsp	Plum jam, sieved (Main)
1 Tbsp	Lemon juice
½ cup	Caster sugar
250 g	Cream cheese, at room temperature
1 tsp	Vanilla extract
2	Eggs

Directions

1. Preheat oven to 170C. Line 6-hole muffin pan with paper cases.
2. Combine biscuit crumbs with butter and divide among cases. Press down well then bake for 5 minutes.
3. Remove to cool. Combine sieved jam and lemon juice.
4. Beat cream cheese, sugar and vanilla together in a bowl with an electric mixer until light and fluffy.
5. Beat in eggs one at a time. Pour mixture over biscuit bases.
6. Place ½ teaspoonful of plum jam mixture in droplets on top of each cake and use a skewer to create swirls through the cheese mixture.
7. Bake for 10-15 minutes or until just set.
8. Remove to cool and serve with fresh or poached plums.