For this recipe you will need a tray {or two} of mini cheesecake forms. Many people including me are particularly partial to baked cheesecake.

INGREDIENTS

85g digestive biscuits (we use Arnott's) 35g butter (melted) 250g full fat cream cheese (at room temperature)

70g (1/3 cup) sugar 1 egg{lightly beaten} 1/2 tsp pure vanilla essence

METHOD

· Preheat oven to 160°C.

· Roughly break biscuits and place into bowl of a food processor fitted with a metal blade. Process to fine crumbs.

· Place crumbs into a bowl and add melted butter. Mix together.

· Spoon 1 tablespoon of crumbs into each mini cheesecake form and press down firmly. Place in refrigerator while you prepare the filling.

· Into a clean food processor bowl fitted with a metal blade place cream cheese and process until smooth. Add sugar and process until cream cheese and sugar are combined. Add egg and vanilla and process until mixture is combined.

· Pour 45ml (3 tbsp) of cream cheese mixture into each cheesecake base. Place into preheated oven and bake for 15-17 minutes or until centres are cooked.

· Cool cheesecakes, then cover and refrigerate until required.

To Serve

· Press each cheesecake from the base upwards and out of tins.

· Remove bases and place on guest plates or a presentation platter. If you wish garnish each cheesecake with a berry or two.