UPSIDE DOWN RICOTTA CAKES WITH RED CURRENT JELLY

Preheat your oven o 180 deg C . Lightly grease a 6 cup jumbo muffin pan .( we used individual jumbo aluminium patty pans ). Combine 1 cup of sweet biscuit crumb with 3 tbs of room temp butter / marg and press into the bases of the muffin cups . Next beat together 1/4 cup of cream cheese , 1 cup of ricotta cheese , 1/2 tsp of vanilla extract , 2 well beaten eggs and finally 3 tbs of castor sugar . Beat the filling ingredients until smooth . Spoon evenly into the muffin cups . Bake in the preheated oven for 15 minutes until set . Cool for 10 minutes before turning out onto a wire rack . For the sauce , mix until smooth 300gm of redcurrent jelly and spoon into an icing bag with a thin stream cap . Serve the cakes upside down , drizzled with redcurrant jelly .