Ingredients

Method

Preheat the oven to 150ºC/130ºC Fan or 300ºF/260ºF Fan

Line a muffin tin with 6 muffin cake paper cases.

Place the biscuits in a plastic zip lock bag and bash them with a rolling pin. Melt the butter in the microwave and mix with the biscuit crumb.

Divide the mixture between the 6 paper cases and press down firmly. Place in the fridge while you make the filling.

Whisk the cream until it just holds its shape and put to one side.

In a separate bowl mix the ricotta, lemon juice and zest, 1 whole egg and 1 egg yolk and the vanilla together until combined and then fold the double cream into the mixture.

Spoon the mixture into the paper cases up to the top. Tap the muffin tin on the counter top to level the puddings and bake for 30 minutes and then turn off the oven and let them cool in the oven.

To garnish the cheesecakes spoon a little jam on the top of each cheesecake and place half a strawberry on the top cut side up.