Crush the Digestive biscuits and mix with the melted butter until they resemble tiny crumbs. Press the mixture firmly into the bottom of a silicone mold.

In a separate bowl, combine the cream cheese, ricotta, egg, fresh cream, sugar, lemon juice, and cornstarch. Whisk until smooth and velvety, then pour into the mold, filling each cavity about two-thirds full.

Preheat the oven to 170 degrees Celsius. Bake the cheesecakes for about 50 minutes, watching for a lovely amber color on the surface.

Turn off the oven and let the cheesecakes cool inside for about an hour.

Melt the sugar in a saucepan until it turns golden. Stir in the butter, then add the cream and a pinch of salt, stirring until smooth.

Set the salted caramel aside to cool.

Once the cheesecakes are cooled, drizzle the salted caramel over them and refrigerate overnight.

When ready to serve, gently remove the cheesecakes from their molds and top with whipped cream.