Mini Baked lemon cheesecakes with raspberries

100g plain, sweet biscuits (digestives)
1 tbs porridge oats
75g butter, melted
300g ricotta cheese
200g light cream cheese
125g caster sugar
juice 2 lemons, plus 2 tb finely grated lemon zest
1 large free-range eff, plus 1 large free-range egg white
250g raspberries, or small strawberries to decorate
1 x 15cm square tin, lined with greaseproof paper

Preheat the oven to 150c, 130 fan. Put the biscuits in a clear plastic bag and crush with a rolling pin, until they resemble breadcrumbs. Put the biscuit crumbs in a bowl with the porridge oats and pour over the melted butter. Stir well and press lightly into the base of the tin. Chill in the fridge.

Beat the ricotta, cream cheese, sugar, lemon juice and zest together in a bowl until smooth. Then beat in the egg and egg white. Pour into the tin, smooth the top with the back of a spoon so it is level, and bake in the oven for 35mins.

Once cooked, turn off the oven and leave the foor slightly open (wedge it open with a wooden spoon, so the cake cools slowly and doesn't crack. When cool, cut into 9 squares, decorate with the fruit and chill in the fridge for a few hours before serving.