Biscuit Base
25g packet plain sweet biscuits
90g butter, melted
250g packet cream cheese, chopped, at room temperature
½ cup light sour cream
½ cup yoghurt
2 eggs
¼ cup caster sugar
1 teaspoon vanilla bean paste
What you do
Preheat oven to moderate, 180ºC. Lightly grease 6 holes of muffin pan and line each hole with 2 thin strips of baking paper, crossing at the base.
Place biscuits in a food processor. Process until finely crushed. Add butter and process until combined. Divide mixture evenly into pan holes, pressing firmly. Chill 15 minutes until firm.
In a bowl, beat cream cheese with sour cream, yoghurt, eggs, sugar and vanilla. Pour evenly into prepared pan. Bake for 20-25 minutes until firm. Cool in pan, chill until required
Poached rhubarb
1 bunch rhubarb, trimmed, chopped
2 cups water
1 cup sugar
Finely grated zest and juice 1 orange
½ teaspoon vanilla bean paste
What you do
Combine rhubarb ingredients in medium saucepan. Bring to the boil, stirring. Simmer for 4-5 minutes until tender. Set aside to cool. Serve topped over biscuit bases.