Mini fruit topped cheesecakes

Method

1. Preheat the oven to 180˚C (fan 160°C, gas mark 4). Line a muffin tin with 12 muffin cases.

2. Crush the digestive biscuits in a food processor. Stir in the light muscovado sugar.

3. Melt the butter and stir in the biscuit mixture then spoon 1 tbsp of the mixture into each paper case, press it down a little with a teaspoon.

4. Place the cream cheese, sour cream, beaten egg, sieved icing sugar and lemon rind in a large bowl and whisk well until smooth.

5. Spoon the mixture into the paper cases on top of the biscuit base. Top the muffins with either raspberries or some diced mango (using half of the raspberries and mango). Bake for 20 minutes.

6. Leave to cool in the muffin tin then remove to the fridge.

7. Whizz the remaining raspberries in a blender with half the icing sugar. Repeat with the remaining mango and remaining icing sugar.

8. When ready to serve, pour the mango or raspberry coulis over the corresponding cheesecakes.