Makes 10 individual cheesecakes.
150g McVities Digestive biscuits (or any crumbly biscuit)
70g butter (melted)
250g cream cheese
75g caster sugar
1 large egg
1 tbsp lemon juice
100ml double cream
Icing sugar for dusting
Preheat oven to 180 degrees Celsius (170 degrees for a fan oven).
Line 10 holes of a muffin/cupcake tin with muffin cases.
Finely crush the biscuits. This is easiest in a food processor or blender, alternatively stick them in a plastic bag and whack with a rolling pin, this is more fun. Add the melted butter and mix until well combined
Put one firmly packed tablespoon of mixture in each case and firmly press the mixture down with the back of a teaspoon until smooth. Set bases aside while making the filling.
Beat the cream cheese and caster sugar with in an electric mixer (unless you fancy some exercise!). Stop the machine a couple of times to scrape down the sides and base of the bowl. When the mixture is completely smooth and creamy, add the egg and beat until combined. Add the lemon juice and cream and beat until well combined. Divide the mixture evenly among cases.
Bake the cheesecakes for 20 minutes, remove from the oven and allow to cool in the tin for 30 minutes.
Remove the cheesecakes from tin, place in an airtight container and refrigerate. Once set, decorate with fresh raspberries and dust with icing sugar. Remove the cases before serving.
The cheesecakes can be stored in the refrigerator for up to three days. They are suitable for freezing, even after decorating.
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