Prepare Your Tin: Preheat your oven to 180°C (160°C fan). Line a 24-hole mini muffin tin with paper cases.

Make the Biscuit Base: Place the digestive biscuits in a food processor and pulse until they form fine crumbs. Alternatively, put them in a sealed bag and crush them with a rolling pin. Transfer the crumbs to a bowl, add the 1 tablespoon of caster sugar, and pour in the melted butter. Mix with a fork until all the crumbs are evenly moistened, like damp sand.

Form the Bases: Spoon about 1 tablespoon of the biscuit mixture into each paper case. Use the back of a teaspoon or a small glass to press the crumbs down firmly and evenly. Bake for 5-7 minutes, until lightly golden. Set aside to cool while you make the filling.

Start the Filling: In a large bowl using a stand mixer with the paddle attachment or a hand mixer, beat the room temperature cream cheese on a low-medium speed until completely smooth and free of lumps, about 2 minutes. Scrape down the sides and bottom of the bowl.

Add Sugars and Flavour: Add the 150g of caster sugar and the plain flour and beat on low speed until just combined. Add the vanilla extract, lemon zest, and lemon juice, and mix again until smooth. What works best for me is keeping the mixer on a low speed throughout to avoid whipping too much air into the batter.

Incorporate Eggs and Soured Cream: Add the room temperature eggs one at a time, mixing on low speed until each one is just incorporated. Don't overmix! Finally, gently fold in the soured cream with a spatula until the batter is uniform.

Fill and Bake: Carefully spoon the lemon cheesecake filling over the cooled biscuit bases, filling each case almost to the top. Bake for 15-18 minutes. The edges should be set, but the centre will still have a slight wobble when you gently shake the tin. This is key to a creamy texture.

Cool and Chill: Turn off the oven and let the cheesecakes cool in the oven with the door slightly ajar for 30 minutes. Then, remove them from the oven and let them cool completely on a wire rack at room temperature. Once cool, cover and transfer the tin to the refrigerator to chill for at least 2 hours (or overnight) before serving.