Make sure you have room in your oven for the high baking paper edges if using. Pre-heat your oven to 435°F (225°C/205°C fan-forced)
Zest and juice the lemon. Line the tins with squares of baking paper or muffin cases. If using baking paper put a dab of butter on the bottom to help keep them in place.
Add the tapioca starch to the sugar and whisk through to evenly distribute.
Add the cream cheese to a bowl or stand mixer and mix briefly to soften.
The sugar and tapioca start in a couple of batches, mixing between each addition until it's all added. Mix on low until the sugar has dissolved.
Add the eggs one at a time, mixing well between each addition.
Add the cream, lemon juice and zest, vanilla and salt and mix until smooth.
Divide between muffin cases and bake for forty to forty five minutes until deeply golden brown and starting to turn very dark brown around the edges.
Allow to cool completely to room temperature before serving.
Serve at room temperature or a light, airy cheesecake or chill for a firmer, denser cheescake. Fabulous on their own or will one of my fruit compotes, curds or coulis. Delicious!