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1
For the base:
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2
Preheat oven to 175u00b0C (about 350u00b0F).
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3
Crush biscuits until fine, or blitz them in a food processor. Pour into a bowl.
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4
Melt butter in the microwave, pour in with the biscuits and stir to combine. Press 1 tablespoon of the biscuit mixture into each cup of a flexible rubber muffin pan (this is essential so that you can pop the cheesecakes out when they're cooked) and bake for 15 minutes. Set aside to cool.
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5
For the cheesecake:
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6
Beat cream cheese with an electric beater until smooth. Add sugar and beat again until smooth and silky. Add one egg at a time, beating after each addition until fully incorporated. Add lemon juice, vanilla essence, pinch of salt and cream and beat until combined. Stir in lemon rind and grated ginger.
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7
Pour mixture onto the cool bases and be sure to leave about 3 mm on top for the cheesecakes to rise. Place on a baking tray and put it in the oven on the middle shelf.
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8
Carefully pour in about 1 inch of boiling water into the baking tray so that the cheesecake will stay extra moist and creamy. Bake for 45 minutes. Turn off the oven and leave the cheesecakes inside for 1 hour to cool down very slowly.
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9
Take the cheesecakes out of the oven and let cool completely before popping them out carefully from the moulds. Place on a plate.
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10
For the coulis:
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11
Peel and chop 1 peach and put it in a small saucepan with sugar, water and ginger. Simmer on medium heat until peach is very soft. Mash with a fork until almost smooth.
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12
Sieve the coulis mixture over a bowl to get all the liquid out-this is your coulis. Spoon over the top of the cool cheesecakes, just enough so that it sits on the top of the mini cheesecakes.
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13
Slice the remaining peach into thin slices and place on top of the cheesecakes.
