Lemon cheesecake

• 120 g Breton biscuits or shortbreads (about a dozen)
• 35 g melted butter
• 170 g ricotta cheese
• 170 g fresh cheese
• 40 g sugar
• 2 large eggs or 3 small eggs
• Juice of half a yellow lemon
• 50 g lemon curd
• Zest of one lemon

Crumble the biscuits into a coarse powder, add the melted butter and mix. With a small spoon tightly pack the bottom of each pot with 1 cm of this mixture and set aside in the fridge while you prepare the rest.

Mix the ricotta and fromage frais with sugar, eggs, lemon juice and half of the lemon curd. Take out the pots from the fridge and fill them with this mixture to 1.5 cm from the rim.

Fill the base of the appliance with water up to the max level. Cook for 25 min in dairy dessert mode. After the cooking, the surface should be a little soft in the middle.

Leave to cool at room temperature for 3 hrs and then spread the surface of each cheesecake with 1 tablespoon of lemon curd before refrigerating.

Garnish with the lemon zest before serving.