Pink Cookie and Soft Cheese Puddings
1 hr 20 min.
ready in 4 h. 20 min.
- For the base
- ¼ cup caster sugar
- 1 large egg (separated)
- 0.333 cup plain flour (sifted)
- 2 Tbsps Corn starch (sifted)
- vanilla extract
- red Food coloring
- ¼ cup butter (melted)
Prepare the biscuit base for the cheesecakes; beat the egg yolk and caster sugar together with the vanilla extract in a mixing bowl using an electric whisk. Beat for 2-3 minutes until pale and very thick.
Add a few drops of red food colouring and beat again until you have a deep pink colour.
Add the flour and cornflour and gently fold into the egg and sugar mixture until even and homogenous.
Whisk the egg white in a separate mixing bowl until soft peaks form then whisk a third of it into the sugar, egg and flour mixture to loosen it.
Fold the rest of the egg white in, working quickly and gently. Spoon the mixture into a piping bag fitted with a small straight-sided nozzle.
Grease and line a couple of large baking trays. Pipe the mixture onto the trays in lines roughly 5cm long.
Use a small step spatula to smooth the lines flat so that they are about 2cm wide. Leave them to set on the trays for 10-15 minutes.
Pre-heat the oven to 180°C | 350F | gas 4. Bake the biscuits after they've had time to set for 6-8 minutes until just set.
Remove from the oven and leave to set on the trays until cool. Once the biscuits are cool, place them in a mixing bowl and crush using your hands. Add the melted butter and mix until the mixture resembles wet sand.
Press into the base of 4 mini cake pans which should be roughly 2 1/2 inches deep.
Arrange them on a tray, cover, and chill as you prepare the cheesecake mixture.
Meanwhile, soften the gelatine in the lemon juice and a little water if necessary, for 5 minutes.
Heat the mixture in a small saucepan over a low heat until the gelatine has dissolved.
Beat together the cream cheese and the sugar in a large mixing bowl using an electric hand-held whisk for 2 minutes. Add the low-fat Greek yoghurt and the gelatin mixture, and mix again until smooth.
Crush the redcurrant in a bowl and add them to the cheesecake mixture, folding until combined.
Pour onto the biscuit bases in the pans and tap gently on the side to release any trapped air bubbles. Transfer to the fridge and chill for 2-3 hours or overnight until set.
Once set, run a sharp knife around the edge of the cheesecakes to loosen them slightly. Carefully turn out onto serving plates. Garnish their tops with sprigs of redcurrants before serving.