Step 1

Arrange 4 biscuits on a microwave-safe plate. Microwave on medium-high (70%) power 15-20 seconds, until softened.

Step 2

Use your fingers to gently press each biscuit into a recess of a 12-hole shallow patty pan. Repeat with remaining biscuits. Allow to cool.

Step 3

In a small bowl, using an electric mixer. beat cream cheese and lemon curd together until smooth. Stir zest and vanilla through. Spoon 1 tablespoonful of mixture into each biscuit base. Chill until required.

Step 4

Heat a small frying pan on medium. Sprinkle caster sugar over lemon slices. Cook, turning, 2-3 minutes, until caramelised. Allow to cool before topping each cheesecake with a caramelised lemon slice. Keep chilled.