• Begin by finely crushing the digestive biscuits. You can place them in a ziplock bag and gently crush using a rolling pin. Combine the crumb mixture with the melted butter until fully mixed.

For Base:

• Divide the crumb mixture evenly into a muffin tray with six cups. Firmly press the mixture down using the base of a glass to create a smooth surface. Refrigerate the tray while you prepare the filling.
• Preheat the oven to 160°C (320°F). In a mixing bowl, beat together the cream cheese, caster sugar, and fresh cream until smooth and well blended.
• Incorporate the eggs one at a time, allowing about 30 seconds in between each to prevent excess air. Then, add the lemon zest, lemon juice, and vanilla extract, mixing until fully incorporated.

For Cheesecakes:

• Gently pour the cream mixture over the chilled bases in the muffin tray. Position the tray in a water bath by adding hot water to a larger baking dish, filling it halfway up the muffin cups for a creamy texture.
• Bake for approximately 20 minutes. The centers should retain a slight wobble. Once baked, crack the oven door slightly using a wooden spoon and let them cool in the oven for 15-20 minutes.
• Remove the tray, run a knife around the edges to loosen the cheesecakes, and allow them to cool completely on the counter. After cooling, cover and chill in the fridge for at least one hour.
• When ready to serve, carefully extract each cheesecake from the tray and top with your homemade black plum preserve or a fruit jam of your choice. Enjoy these little treats alongside a cup of tea!