Method

Preheat oven to 140°C. Line twelve ? cup capacity muffin pans with cupcake cases.

Place ricotta, cream cheese, lemon rind and vanilla essence in a food processor and process until smooth. Add egg and honey. Process until combined.

Divide cheesecake mixture evenly among the case. Top each with 1 tsp of jam and use a skewer to swirl. Bake for 20 minutes or until just set. Put aside to cool completely.

Cover with plastic wrap. Place in fridge for 3-4 hours to chill. Top with berries