Mini Ginger Lemon Cheesecake topped with Strawberries served with a Strawberry Fresh Fruit Puree Liqueur

1.

Crush the biscuits in a food processor.

2.

Add the melted butter until well combined.

3.

Spread the mixture evenly amongst the 10 cases and firmly press the mixture into the base using the back of a spoon.

4.

Cover and refrigerate for 30 minutes.

1.

Beat the caster sugar and cream cheese until smooth and creamy.

2.

Add the egg and beat until well combined.

3.

Add lemon juice, lemon rind and cream until combined and then divide the mixture evenly among cases.

4.

Bake in oven for 20 minutes.

5.

Remove from the oven and leave in the pan for 30 minutes or until cooled completely (this will prevent cakes from cracking).

6.

Cover and refrigerate for 1 hour.

1.

Top and puree the strawberries, then add the liqueur and sugar and combine into a ‘sauce’ texture.