Mini lemon Myrtle Cheesecakes

Method: 1. Preheat oven to 180 C 2. Place butternut snaps over the holes of mini quiche pan. Place in oven for 3 minutes until soft, then remove and press into pan holes to create a curved case. 3. Dissolve gelatine by placing cold water in a small bowl and sprinkling with the gelatine, then whisking with a fork. Set aside for 5 minutes or until spongy. Stand the bowl in a heatproof bowl of hot water and stir until the gelatine dissolves. Never boil gelatine, as it can become stringy. Cool slightly, before adding to the mixture you want it to set. Both mixtures should be a similar temperature to avoid any lumps. 4. Place cream cheese, sugar, lemon myrtle and vanilla in a medium mixing bowl. Beat until mixture is very smooth and creamy. 5. Slowly add the, now cooled (but still liquid), gelatine to the cream cheese mixture, turn the speed up and keep beating on high for 5 minutes. Reduce speed and slowly pour in the cream. Continue to beat until well combined. 6. Scoop 1 tablespoon of cream cheese mixture into each biscuit case. 7. Place cheesecake in fridge to chill and set for a couple of hours. Once set it is ready to serve.