Cheesecake — one of the most sinful desserts — comes over all angelic in these delicious low-fat berry versions.
Preheat oven to 140°C. Line twelve 80ml (1/3-cup) capacity muffin pans with paper cases.
Process the ricotta, cream cheese, lemon rind and vanilla in a food processor until smooth. Add the egg and honey, and process until just combined.
Divide ricotta mixture evenly among the cases. Top each with 1 teaspoon of jam and use a skewer to swirl. Bake for 20 minutes or until just set. Set aside to cool completely.
Cover with plastic wrap. Place in fridge for 3-4 hours to chill. Top with berries.
To test whether the cheesecakes are cooked, lightly touch the centres to see if they feel firm on top — the centres will gradually become firmer as the cheesecakes cool.