Mini Vegan Cheesecakes

Start by allowing the yoghurt to strain through a muslin cloth for 24 hours or overnight (this allows it to thicken in order to act a bit more like cream cheese)

Heat oven to 190C/ 175C fan/ gas 5 and start off by blitzing the biscuits in a food processor to get a fine bread crumb consistency, if you don’t have a food processor put them in a sealable bag and go at them with a rolling pin but be careful not to break the bag.

Pour the crumbs into a bowl and add the melted margarine, maple syrup and demerara sugar then stir to combine thoroughly. once this is done divide the mixture between your ramekins, (I use old gü pudding pots that are 7.5cm in diameter) about 1 and a half tbsp will do. Flatten them gently and place them on a baking tray to bake them for 10 mins.

Now start your batter, with an electric whisk, go at your cream cheese to get it smooth then add the cream, sugar, cornstarch, vanilla, and lemon juice. Continue whisking to combine everything and be sure to clean the sides of the bowl, the best way to describe the end result is silky. (if you want to add any alternative flavorings, add them now but be mindful of the thickness - a thicker batter will rise higher in the oven and give a thicker cake with a crackled top and a less dramatic collapse)

Next, having allowed your biscuit bases to cool thoroughly, distribute your batter evenly between the ramekins, filling them generously but allowing for them to rise by around 1cm

Leaving them in the baking tray, fill it with boiling water to about halfway up and bake in the oven for an hour. Leave them in there for another hour after that - DO NOT be tempted to open the oven door otherwise, you will be cursed xxx

After these two hours, take the tray out of the oven and put each ramekin on a cooling rack to cool completely then store in the fridge and eat within a week.