Heat oven to 150C/130C fan/gas 2
and line 6 muffin tin holes with muffin
paper cases. Melt the butter, stir in the
biscuit crumbs until well mixed, then
press as firmly as you can into the bases
of each paper case. Chill them while
you make the filling.
Beat the ricotta with the sugar, lemonzest and juice, whole egg, egg yolk and
vanilla. In another bowl, whisk the
cream until it just holds its shape, then
fold into the cheese mixture. Spoon
evenly into the paper cases, right up
to the tops, then tap the tin on the work
surface to flatten the filling. Bake for
30 mins, then turn off the oven and allow
to cool completely inside.
To decorate, top each cheesecake
with 1 tsp jam and a strawberry half.