Raspberry Cupcake Cheesecakes

1. Preheat the oven to180ºC (350ºF/Gas 4). Line a muffin tin with 8 paper cases.

2. Either blend the biscuits in a food processor until they resemble fine breadcrumbs or place them in a food bag and bash them with a rolling pin. Place them in a bowl, add the melted butter, and mix this in well.

3. Add a tablespoon of the biscuit mix to each cupcake case and press it down – the easiest way to do this is by using the bottom of a glass.

4. Pop the muffin tin in the fridge. In a large jug or a bowl, beat the cream cheese until smooth, then add the sugar, sift in the cornflour, and mix everything well. Add the egg and the lemon zest and juice and mix until smooth. Put 2-3 raspberries in each cupcake case then pour over the cream cheese mixture (which is why this is best done in a jug).

5. Bake in the oven for 12-15 minutes, until just set but with a slight wobble in the centre. Take the cheesecakes out of the oven and leave to cool completely. Use the back of a fork to crush half of the remaining raspberries into a rough sauce, adding a little sugar if needed. Serve the cheesecakes with a dollop of crème fraîche, some of the raspberry sauce, and a few whole raspberries.

Feed the freezer:

Any uneaten cheesecakes can be popped in the freezer then simply thawed in the fridge for 6 hours, or overnight, before devouring!

Flex the flavours:

Blueberries also work really well with this recipe and you can switch the lemon for orange or lime for a flavour twist if you prefer.