Mini lemon cheesecakes

Delicious, fresh and delicate individual lemon desserts, suitable for making and freezing. Lovely after a meal on hot summer days.

INGREDIENTS FOR 6 PIECES 10 cm DIAMETER

BASE

200 g DIGESTIVE BISCUITS

100 g BUTTER

FILLING

250 g RICOTTA

160 g CREAM CHEESE (Philadelphia)

50 g ICING SUGAR

8 g GELATINE LEAVES

25 g MILK

200 g FRESH WHIPPING CREAM

GRATED ZEST OF 1 LEMON

LEMON JELLY

60 g LEMON JUICE

100 g WATER

15 g CORNFLOUR

80 g SUGAR

1/2 TEASPOON OF TURMERIC OR YELLOW FOOD COLOURING

GARNISH

1 LEMON

100 g SUGAR

80 g WATER

MINT LEAVES

I grind biscuits, mix with microwaved melted butter and divide between 6 acetate rings on baking-paper squares on a plate. I press well and refrigerate. I soak gelatine in cold water for 10 minutes.

I combine ricotta, cream cheese and sugar.

I whisk and add lemon zest. I heat milk, dissolve gelatine in it and gradually beat into the cream.

I whip very cold cream and gently fold in with a spatula.

I put in a piping bag.

I divide over the bases and level.

I refrigerate a couple of hours. For jelly, I mix strained lemon juice, water, sugar and cornflour in a small pan and boil. I switch off, add turmeric or colouring to intensify colour and cool slightly.

I pour over cheesecakes and set for a couple of hours or overnight.

I thinly slice lemon, boil water and sugar, switch off and leave lemon slices in the syrup until needed.

I remove cheesecakes, plate, remove acetate and decorate with mint, a drained lemon slice and icing sugar.

Keep refrigerated for 3 days, or freeze.