• Make sure all the ingredients are at room temperature. Preheat oven to 350F. Mix the finely crushed digestive biscuits, butter and sugar.
  
• Divide the crust mixture evenly into 18 muffin cups lined with paper liners and level it using a small cup or silicon mold. Bake the crust in the preheated oven for 5-7 mins and let cool.
  
• Mix the cream cheese until creamy and add in the sugar, continue mixing until uniformly mixed.
  
• Add in the eggs, one at a time until fully incorporated. Pour in vanilla essence and lemon juice.
  
• Pour the batter into the cups, approx 2 tbsp in each.
  
• Bake for 15 mins. Let the cheesecakes come to room temperature and refrigerate for a minimum of 4 hrs to set completely. (preferably over night so the flavors can develop).
  
• Enjoy as is or serve topped with strawberry sauce, whipped cream, caramel sauce or fresh fruit!!
  

To Make the Cheesecakes on stove top

• Place a Kadai, with a small rack or perforated stand and Preheat for 5 mins on low-medium flame and place the muffin cups with crust mixture and bake for 7-10mins on low flame .
  
• On Medium flame , pour some water into the Kadai, place the cups into the pan . As soon as the water comes to boil, cover and steam for 15 mins on low-medium flame.
  
• Let the cheesecakes come to room temperature and refrigerate for a minimum of 4 hrs to set completely.(Preferably over night so the flavors can develop).