First make the ripple by putting the
cranberries and icing sugar into a shallow
pan and cooking down over a mediumhigh
heat for 10 mins until the berries
collapse into a thick and sticky sauce.
Turn off the heat and leave to cool.
Heat oven to 180C/160C fan/gas 4.
Line a 12-hole muffin tin with 12 muffin
cases. Crush the biscuits in a plastic bag
or whizz in a food processor, then mix
with the melted butter. Divide between
the muffin cases and press down with
your fingers. In a separate bowl, mix the
soft cheese with the flour, sugar and
vanilla extract, then gradually beat in the
eggs and yolk until smooth. Ripple the
berry mix through the cheese, being
careful not to over-mix. Spoon the mix
into the cases and smooth the tops with
the back of the spoon. Bake for 30 mins,
leave to cool, then chill in the fridge until
To serve, peel the cases off the cakes,
if you like, then dust with icing sugar.
Serve piled up on a nice dish for
everyone to help themselves.