Mini Lemon Cheesecakes

Preheat oven to 350 degrees F. Line 12 muffin tins with paper liners and set aside.

In a medium sized bowl combine the digestive crumbs with the butter. Equally divide the biscuit crumbs between the 12 muffin tins. Press firmly into each tin.

In the bowl of your electric mixer, mix the cream cheese on high speed until smooth. Add the sugar, vanilla and egg. Continue to mix until smooth. Evenly pour into the muffin tins. Bake for about 12-15 minutes or until they are set in the middle. Remove from oven and let cool on a wire rack. Remove from the tins and transfer to the fridge to set completely.

Remove after about an hour and remove the paper liners.

In a stainless steel bowl placed over simmering water, whisk together the eggs, sugar and lemon juice until blended. Cook, stirring constantly. This is really important, otherwise you risk the chance of it curdling. Continue to stir until it becomes thick. This will take between 5-8 minutes. Once it has reached a lovely thick and creamy texture, immediately remove from heat. Put through a fine strainer to remove any lumps. Cut in the butter and give a good stir.

Top each cheesecake with a spoonful of the lemon curd. Fill a piping bag with the whipped cream and give each cheesecake a swirl. Garnish with lemon zest if desired.