I'm not particularly a cheesecake lover, especially those super rich cheesecake. Usually, I will go for something lighter, sponge-like cheesecake or those with lemon topping. So, I'm making this lemon cheesecake recipe again, this time in petite portion.
Instead of using digestive biscuit crumbs, I used a thin slice of chocolate sponge for the base. I did a half recipe and yields about 12 mini cheesecakes. These are great party finger food too. Make them in advance and serve chill.