Ramekin mini-cheesecakes with honey and lime (wintery)

If you feel like having a slice of cheesecake in no time, here's how you can make mini-cheesecakes in your ramekins (we usually just make two when we feel like a quick sugar fix). 
For this version here, we felt like recreating a classic childhood winter taste, of hot tea with honey and lemon in it, served next to a piece of cheese pie. If you like honey and lemon in your tea, you'll love the combination here. Oh, and unlike classic cheesecakes, we recommend these to be served warm (for the above-mentioned nostalgia reasons), although chilled they're just as good. 
P.S: We're sending this to January 2012's Sweet Romania challenge, which had "detox" and "citrus" as keywords. We can think of no better way to have some light dessert (with lemony taste) during detoxing :).

Last year: Easy Spanish tapas and Greek Zucchini fritters (Kolokitho Keftedes) with Tzatziki sauce. 


Ingredients (makes 2):

• 4-5 plain biscuits
• 1 large tablespoon butter
• 175 g cream cheese
• 3-4 tablespoons honey
• a drop of vanilla extract
• 3-4 tablespoons lime jam (we used jelly lime marmalade, British sort)

Mix the crumbled biscuits with the melted (or just softened butter) and put the resulting crumbles on the base of two ramekins.

Mix the cream cheese with the honey and vanilla very well, them spoon the resulting composition on top of the biscuit layer (leveling it):

Put in the oven at 200 degrees C for about 15 minutes. Take out, and top with the lime jam:

It's done, dig in! :)