- 50g butter
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 6 digestive biscuits, finely crushed
For the filling
- 250g tub ricotta
Ricotta is an Italian cheese made from whey and traditionally a by-product of…
- 50g icing sugar
- zest 1 lemon, juice of ½
Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…
- 1 egg and 1 yolk
The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…
- ½ tsp vanilla extract
- 150ml double cream
For the topping
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, lemon zest 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.