Musing mini cheesecakes

Like I said sweet stuff isn't normally on my radar but these mini cheesecakes appealed because they are lemon and use mascarpone cheese which is the perfect product for this dessert, silky and glossy - easy to use and they are quick and easy to make.

Here's the recipe :

Mini lemon cheesecakes

6 digestive biscuits

50g/2oz unsalted butter

250g mascarpone cheese

6 tbsp lemon curd

1 tbsp lemon juice

120ml/4 fl oz double cream

3 tsps lemon curd for decoration - optional

You'll need muffin cases

plus a bag you can seal for the biscuits

and your trusted rolling pin for bashing purposes

Place the muffin cases on a tray, ready for transferring to the fridge. Put the biscuits in the bag and bash to a fine crumb, using the rolling pin.

Melt the butter and stir into the crumb then divide between the six muffin cases. Press the crumb firmly to form a base – you can use your fingers, I used my trusted piece of kitchen kit the pastry tamper. Chill in the fridge.

Beat together the cheese, lemon curd and lemon juice – I used a wooden spoon and elbow grease. Whip the cream to soft peaks, fold into the cheese mixture. Spoon the filling into the muffin cases. Decorate each with half a teaspoon of lemon curd and swizzle with a small cocktail stick.

Chill in the fridge until ready for serving.

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