Prepare Your Tin: Preheat your oven to 160°C (140°C fan). Line a 24-hole mini muffin tin with paper cases.

Make the Biscuit Base: Place the digestive biscuits in a sturdy food bag and crush them with a rolling pin until you have fine crumbs. Pour the crumbs into a bowl, add the pinch of salt, and stir in the melted butter until everything is evenly moistened, like damp sand.

Form and Chill the Bases: Divide the biscuit mixture evenly among the 24 paper cases (about a tablespoon in each). Use the back of a teaspoon to press the crumbs down firmly and evenly. Place the tin in the fridge to chill for at least 20 minutes while you make the filling.

Create the Berry Coulis: In a small saucepan, combine the frozen berries, 50g of caster sugar, and the lemon juice. Heat over a medium heat, stirring occasionally, for 8-10 minutes until the berries have broken down and the sauce has thickened slightly.

Strain and Cool the Coulis: Push the berry mixture through a fine-mesh sieve into a small bowl to remove the seeds, creating a smooth coulis. Set it aside to cool completely. I find that popping it in the fridge speeds this up.

Mix the Cheesecake Filling: In a large bowl using an electric hand mixer or a stand mixer with the paddle attachment, beat the room-temperature cream cheese on a low speed until smooth and creamy. Scrape down the sides of the bowl. Add the 150g of caster sugar and the plain flour and beat again until just combined.

Add Wet Ingredients: Add the vanilla extract and soured cream and mix on low speed until incorporated. Finally, add the eggs one at a time, mixing gently after each addition until it has just disappeared into the batter. Do not over-mix at this stage.

Assemble the Cheesecakes: Remove the muffin tin from the fridge. Spoon the cheesecake filling evenly over the chilled biscuit bases, filling each case almost to the top.

Create the Swirl: Dollop about a quarter of a teaspoon of the cooled berry coulis in a few spots on top of each cheesecake. Take a toothpick or a thin wooden skewer and gently drag it through the coulis and filling to create a marbled, swirled pattern.

Bake and Cool: Bake in the preheated oven for 20-25 minutes. The edges should be set, but the centre should still have a very slight wobble when you gently shake the tin. Turn off the oven, prop the door open slightly with a wooden spoon, and leave the cheesecakes to cool in the oven for 1 hour. This gradual cooling helps prevent cracks.

Chill Thoroughly: Remove the tin from the oven and let it cool to room temperature on a wire rack. Then, transfer the tin to the fridge and chill for at least 4 hours, or preferably overnight, until completely firm.