Lemon Cheesecake Chocolate Cups

Chocolate Cups

1. Melt the chocolate in a glass bowl over a pan of just-boiled water. Do not allow any water to touch the chocolate! (See Note 2.)
2. Put 2 teaspoons of the melted chocolate into the base of a silicon cupcake mould. (I recommend THIS ONE - see Note 3.)
3. Using a pastry brush, brush the melted chocolate all over the base and sides of the mould.
4. Repeat for the remaining 5 cupcake moulds, then place the cupcake tray in the freezer for 10 minutes, or until the chocolate is completely set.
5. Remove the cupcake tray from the freezer and repeat the whole process again, so that all 6 cupcake moulds in the tray have two layers of chocolate on the base and sides.
6. Return the cupcake tray to the freezer for 10 minutes, or until the chocolate is completely set. Then move the cupcake tray to the fridge.

Biscuit Base

1. Melt the butter in a saucepan over a low heat.
2. Meanwhile, place the digestive biscuits in a small bowl and bash them with the end of a rolling pin until you have biscuit crumbs.
3. Tip the melted butter into the bowl with the biscuit crumbs and stir to combine.
4. Take the cupcake tray out of the fridge and carefully remove the chocolate cups from the silicon mould, placing them on a plate or serving platter. Be very careful and gentle as they can be quite fragile.
5. Half fill the chocolate cups with the buttery biscuit crumbs. Do not try to press down, as you would for a standard cheesecake base, as you may damage the chocolate cups.
6. Place the chocolate cups back in the fridge.
7. You should have some buttery biscuit crumbs left over. Save these (at room temperature) to use for decoration.

Lemon Cheesecake

1. Place the cream cheese, double cream and icing sugar in a bowl and beat until well combined.
2. Stir in the zest of 1 lemon and the juice of ¼ of a lemon. Taste the cheesecake filling and add more lemon juice if necessary.
3. Take the chocolate cups out of the fridge.
4. Carefully spoon the lemon cheesecake filling on top of the the buttery biscuit crumbs. Neaten the top of the cheesecake, taking care not to damage the chocolate cups.
5. Decorate the cheesecakes with the remaining biscuit crumbs and the zest of the second lemon.
6. Place the lemon cheesecake chocolate cups back in the fridge until ready to serve.

Additional Decoration (optional)

1. If you want to take these Lemon Cheesecake Chocolate Cups to the next level, decorate with fresh berries, mint and/or chocolate sprinkles just before serving.