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1
Preheat oven to 350f.
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2
Line the bottoms of a regular size cupcake/muffin pan with circles of baking parchment.
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3
A little butter will help them stick to the pan.
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4
Crush the biscuits in a food processor and then mix with the melted butter.
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5
Divide the mixture between the 12 cups and then press flat with the bottom of a small glass.
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6
Bake for 5 minutes and remove.
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7
Turn the oven temperature down to 300f.
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8
Using an electric mixer, beat the cream cheese, mascarpone and sugar until smooth.
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9
Scrap the sides down and then add the eggs one at a time along with the vanilla and lemon.
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10
Beat again until smooth and then pour into the pan.
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11
It fills all 12 cups to the brim and you might think it looks like its too much.
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12
Dont fret because they will puff up big in the oven and then sink back in after cooling.
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13
Bake for 25 minutes at the lower temperature of 300 and then let sit in the oven for a few minutes.
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14
Let cool and then cover and refrigerate.
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15
Ideally this stage should be done the day before to get a fudge-like texture.
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16
If not chill at least 5 hours.
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17
To make the topping, cut the rhubarb into 3cm pieces.
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18
Place in a baking dish with the orange juice and sugar and bake for 10 minutes at 350f.
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19
Remove and add the agar flakes.
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20
Bake for another 5 minutes and then remove to cool.
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21
If using berries, then place in a saucepan with a few tbsp water.
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22
Bring to a boil and add the agar.
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23
Simmer for 5 minutes and then let cool.
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24
Spoon the fruit topping in the centre of each cake and then refrigerate until set.
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25
They only take about 30 minutes to become firm.
