1

Preheat oven to 160°C or 140°C fan-forced. Line a 12-hole, 1/3cup (80ml) capacity muffin tin with foil cases. Place biscuits in base of cases.

2

Using electric beaters, beat ricotta, cream cheese, sweetener and rind until smooth. Add juice, egg and 1 egg white and beat until combined.

3

Spoon mixture into prepared cases. Bake for 15–18 minutes or until just set. Turn off oven. Cool cheesecakes in oven for 30 minutes with door ajar. Place in fridge for 1 hour or until chilled.

4

Reheat oven to 220°C or 200°C fan-forced. Using clean electric beaters, beat remaining egg white in a small, clean, dry bowl until soft peaks form. Gradually add caster sugar, 1 tablespoon at a time, beating well after each addition until sugar has dissolved. Spoon meringue into piping bag fitted with a 1cm round tube. Pipe meringue onto cheesecake tops. Bake for 2–3 minutes or until lightly browned. Cool for 10 minutes before serving.