Prepare the Muffin Tray and Topping: Preheat your oven to 180°C (160°C fan/Gas Mark 4). Thoroughly grease a 12-hole standard muffin tray. Divide the 50g of melted butter and 75g of light brown sugar evenly between the 12 holes.

Arrange the Pineapple: Cut each pineapple ring in half to create semi-circles. Place one semi-circle into each muffin hole, with the curved side against the edge of the tin. Place a glacé cherry in the centre of each one. Set the tray aside.

Make the Biscuit Base: Place the digestive biscuits into a food processor and pulse until they form fine crumbs. Alternatively, put them in a sealed bag and bash with a rolling pin. Pour the crumbs into a bowl and stir in the 75g of melted butter until the mixture resembles wet sand.

Create the Base Layer: Spoon the biscuit mixture on top of the pineapple rings in the muffin tray, dividing it evenly. Use the back of a teaspoon to press it down firmly and create a compact layer. This will become the base of your cheesecakes.

Mix the Cheesecake Filling: In a large bowl, use an electric mixer to beat the room-temperature cream cheese until smooth and free of lumps. Add the caster sugar and vanilla extract and beat again until just combined. I find that it’s best to avoid over-mixing here to prevent cracks. For a detailed guide on achieving the perfect cheesecake texture, check out this excellent resource from Serious Eats on cheesecake techniques.

Add Eggs and Cream: Add the eggs one at a time, beating on a low speed until each one is just incorporated. Scrape down the sides of the bowl, then gently fold in the double cream with a spatula until the mixture is smooth.

Fill and Bake: Carefully spoon the cheesecake filling over the biscuit base in each muffin hole, filling them to the top. The mixture should be just enough for all 12. Bake for 20-22 minutes, or until the cheesecakes are set around the edges but still have a slight wobble in the centre.

Cool and Chill: Turn off the oven and leave the cheesecakes inside with the door ajar for 1 hour to cool down slowly. This helps prevent cracking. Then, remove them from the oven and let them cool completely on a wire rack before transferring the tray to the fridge to chill for at least 4 hours, or preferably overnight.

Serve: To serve, carefully run a thin knife around the edge of each cheesecake. Place a serving platter over the top of the muffin tray and confidently flip it over. Gently lift the tray away to reveal your beautiful mini pineapple upside-down cheesecakes.