Individual Fruit Cheesecakes

A plain, thin whisked sponge, made as for Swiss Roll, can be used as a base for lemon cheesecake, For individual chilled fruit cheesecakes, cut the sponge to fit small moulds, such as metal rings.

1. Apply a light coating of sweet almond oil to 7.5 cm metal rings and stamp out sponge circles. Place the rings on a tray, keeping the sponge in place within them.

   

2. Moisten the sponge with spoonfuls of kirsch or another liqueur.

   

3. Top the sponge with fresh fruit, such as halved strawberries.

   

4. Fill with the lemon cheesecake mixture, ensuring the fruit is concealed, and chill. Loosen the cheesecakes from the rings with a thin-bladed knife, then lift off the rings. Transfer the cheesecakes to plates with a metal slice or palette knife.