500g cream cheese
1/2c caster sugar
2 eggs
100g biscuits, crushed
50g butter, melted
Mix crushed biscuits with butter and divide mixture between one 12-hole cupcake tin lined with cases. Press down firmly and refrigerate for 30 minutes.
Mix cream cheese, sugar and eggs. Divide mixture between cupcakes and bake for 25 minutes at 130C (fan oven) or 150C (conventional oven). Refrigerate for two hours before serving.
~flavours~
lemon: add 2T lemon zest to cream mixture; once cooked, glaze with 2/3c warmed marmalade or apricot jam
ginger: use gingernut biscuits; add 2T finely chopped glace ginger to cheese mixture; glaze with 2/3c warmed apricot jam
raspberry: use chocolate biscuits; glaze with 2/3c warmed raspberry jam or gently warm 1/2c raspberries with a squeeze of lemon and 1/3c caster sugar
caramel: use caramel biscuits; glaze with 1/2c sugar which has been cooked until bubbling and brown then mixed with 1/3c cream
blueberry: glaze with 2/3c warmed blueberry jam or gently warm 1/2c blueberries with a squeeze of lemon and 1/3c caster sugar
chocolate: use chocolate biscuits; glaze with 200g melted dark chocolate mixed with 1/3c cream
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