Process biscuits in a food processor until they resemble coarse breadcrumbs. Pour in the melted butter and whiz until combined.

Place six (7cm x 5cm) lightly greased baking rings on a paperlined tray and press the biscuit mixture evenly into the bottom of the rings to form the base. Refrigerate.

For filling, beat cream cheese, condensed milk, lemon rind and juice with an electric mixer until smooth.

Pour two tablespoons of very hot water into a cup and sprinkle over the gelatine. Stand cup in a small saucepan of simmering water and stir until gelatine dissolves then cool slightly.

Stir gelatine into cheese mixture and spoon evenly between baking rings to three quarters full. Smooth tops and refrigerate for about three hours or until set.

To serve, loosen edges of cheesecakes with a knife and gently ease them out of the rings.

Place half of the raspberries on top.

Place remainder in a coarse strainer over a jug and using the back of a spoon, press to release the juices. Drizzle juices over raspberries.