Mini lemon drizzle cheesecakes with pear compote and thyme-infused honey

Start by making the biscuit base. Preheat the oven to 160°C fan

Blitz the digestives in a food processor until you have fine crumbs. Add the melted butter and pulse until combined

Divide the mixture evenly between the mini cheesecake tins, pressing it firmly into the base with the back of a spoon. Chill while you prepare the filling

In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese and caster sugar until smooth. Add the eggs one at a time, mixing until just combined

Stir in the sour cream, lemon zest, juice and vanilla bean paste until smooth 

Spoon the mixture evenly over the chilled bases, smoothing the tops with a palette knife

Bake for 20–25 minutes, or until just set with a slight wobble in the centre. Turn off the oven, open the door slightly and allow the cheesecakes to cool gradually. Once cool, chill in the fridge in their tins for at least 2 hours or overnight

Once chilled, warm the lemon juice and caster sugar in a small pan over a gentle heat until the sugar dissolves. Set aside to cool

Spoon a little syrup over each cooled cheesecake for extra lemon flavour

Bring all the pear compote ingredients to a simmer and cook for 10–12 minutes, or until the pears are soft and syrupy but still holding their shape. Remove the cinnamon stick and set aside to cool

Warm the honey gently in a small pan with the thyme sprigs. Remove from the heat and leave to infuse for at least 20 minutes, then discard the thyme

Carefully remove the mini cheesecakes from their tins and place on a serving plate. Spoon the pear compote over each cheesecake, drizzle with the thyme-infused honey and garnish with lemon zest and thyme leaves. Serve chilled