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This was a recipe featured in BBC Good Food Magazine last summer, where the topping comprised of roasted fruit. These mini cheesecakes looked so enticing that I made them as soon as I could. They did not disappoint, and I have made them a number of times since. They are delicious, with a really silky smooth creamy texture. As is the norm, I usually adapt a recipe – I did not bother roasting the fruits, and simply decorated them with fresh fruit in the summer. In winter I use frozen berries.

The other thing I have done is to put less filling in each cheesecake and by doing that I managed to make 3 more. It also reduces the calorie content. Such is the popularity of these cheesecakes, that I will even be making a batch for our very dear friend, for her wedding in May. I also made a batch for my son’s birthday in January, no surprises for guessing he loves his chocolate! If making these for Valentine’s, feel free to decorate them to your heart’s content. Apologies for the pun.

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Makes 12 – but recipe can be halved

Preparation: 20 minutes

Cooking: 50 minutes plus at least 5 hours cooling

Vegetarian

Can be frozen
For the cheesecakes

9 buttery biscuits (the recipe says they used Fox’s Butter Crinkle Crunch biscuits – I use any store’s own brand of ginger biscuits)

30g butter, melted

450g full fat cream cheese

150ml buttermilk

100g icing sugar

2 eggs

1 teaspoon vanilla extract

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For the topping

Fruits – good quality tinned fruit of your choice, frozen berries or chocolate. You don’t have to cover the entire cheesecake.

Method

1. Heat the oven to 150C/130C/gas mark 2 and line 9 holes of a muffin tin with muffin cases. Put the biscuits in a food bag (I keep one for this purpose) and crush to fine crumbs using a rolling pin. Or you can use a food processor. Mix with the butter. Spoon into the muffin holes and use the back of the spoon to press the biscuits into a compact layer.

2. Whisk the cream cheese, buttermilk, sugar, eggs and vanilla in a jug or bowl. If using a jug, pour into the biscuit bases, filling them right to the top. I use a bowl and then use a small ladle to pour the cream cheese mixture.

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3. Bake for 20 minutes, then turn the oven off and leave the cheesecakes inside for 2 hours, or until the oven is completely cool. Once cool, chill for at least 3 hours, or overnight if you can.

4. Decorate as you wish, although they are also delicious on their own.

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