Tip: Try freezing cheesecakes and thaw them as required.
• 12 digestive biscuits
• 70g butter, melted
• 2 tblsps plain flour
• ⅔ cup caster sugar
• 500g fresh ricotta
• Finely grated zest and juice of 1 small lemon
• 1 tsp vanilla extract
• 2 eggs
• ½ cup marmalade, warmed and sieved
Preheat oven to 160°C. Line 12 holes of a muffin pan (⅓ cup-capacity) with double paper cases. Place biscuits into a food processor. Blend until finely crushed. Add melted butter and process until combined.
Spoon biscuit mixture into paper cases. Using a glass, press down firmly and evenly. Chill while making the filling.
Place flour and sugar into food processor. Process for 20 seconds. Add ricotta, lemon zest and juice, and vanilla. Process until smooth. With motor running, add eggs one at a time until mixture is smooth. Spoon between paper cases.
Bake for 20 minutes, or until the outer edges are set but the centres are still wobbly. Cool in the oven with the door ajar. Then chill until required. Spoon 1 tsp of warm marmalade into the centre of each cake. Top with candied orange rind, if desired.