Recipe for Strawberry Mousse Cheesecake

Instructions:

1. Begin by preheating your oven to 180°C/fan 160°C/gas 4. Line a baking sheet with parchment paper and place 4 x 7cm pastry rings on top.
2. Lightly whisk the egg white in a bowl. In another bowl, combine the crushed biscuits with the whisked egg white and stir. Spoon this mixture into the pastry rings, pressing down firmly. Bake for 15 minutes, then allow them to cool.
3. While the biscuit bases are cooling, place the gelatine sheets in a shallow bowl, cover them with cold water, and let them soak for 10-12 minutes until softened. Squeeze out the excess water from the gelatine, return it to the bowl, and add 6 tbsp of just-boiled water. Allow the gelatine to stand until it dissolves.
4. In a blender, combine the yogurt, vanilla, food coloring, and sweetener. While the blender is running, slowly add the dissolved gelatine mixture and blend thoroughly. Transfer the mixture to a bowl and fold in the diced strawberries.
5. Spoon the yogurt mixture over the biscuit bases, cover with cling film, and refrigerate for 6-8 hours or until set. When serving, gently loosen the edges of each cheesecake with a hot palette knife and invert them onto plates. Decorate each cheesecake with 2 whole strawberries, a sprig of mint, and a light dusting of icing sugar.