Ingredients:

• 120g digestive biscuits
• 50g melted butter
• 600g soft cheese (make sure it is not salted)
• vanilla extract
• 3 whole eggs
• 120g caster sugar

Method:

All ingredients should be at room temperature.

1. In a food processor mix biscuits and butter until look like wet sand.
2. Mix soft cheese, sugar, eggs and vanilla until the mixture is smooth, but not to long – we don’t want to much air in the mix because it is not supposed to rise. The mix can be quite runny but don’t worry, it will set when baked.
3. Line 12 holes muffin tin with muffin cases. Put some of the biscuit mix in the bottom of each case, level with the back of a teaspoon and pour in cheesecake mixture.
4. Bake for about 25 minutes in temp 150°C. Take out of the oven, leave to cool, put into the fridge for a few hours or best for all night.

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