Vanilla and lemon cheesecakes

Serves: 4

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Total Time: 15

Prep Time: 15

• 200 gram(s) chocolate biscuits
• 75 gram(s) butter, melted
• Finely grated zest and juice of 1 lemon
• 400 gram(s) cream cheese
• 1 teaspoon(s) vanilla extract
• Seeds from 1 vanilla pod
• 200 ml double cream
• 75 gram(s) golden caster sugar
• Cocoa powder, for dusting
• Slivered lemon zest, to decorate

Method

1. These would also taste just as delicious with a crushed ginger snap biscuit base
2. Crumble the chocolate biscuits in a food processor, add the melted butter and mix well. Place 4 x 7.5cm (3in) flan rings on a non-stick baking sheet and spoon the mixture into them. Press down with the back of a spoon to make a level base in each ring.
3. Mix together the lemon zest and juice, cream cheese, vanilla extract and vanilla seeds until smooth. Whisk the cream with the sugar until softly peaked and fold in the cream cheese mixture. Spoon into the flan rings and smooth the top with a palette knife, then chill in the fridge for at least 2 hours.
4. Unmould the cheesecakes onto serving plates. Lightly dust with cocoa powder, decorate each one with lemon zest and serve at once.

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