Summer cheesecake

Cheesecake is a cold and creamy cake, it is special because, as the name suggests, it is made with cheese, a spreadable cheese.

Nowadays there are several spreadable vegan cheeses, the one used for this recipe is the Valsoia one, but it is also possible to make spreadable cheese at home following the instructions  this recipe, it's very easy.

First, make the base with dry biscuits and a saturated fat—in this case, margarine—to hold the crumbled biscuits together and maintain their shape. We'll then add some oat flakes.

A creamy berry filling will be poured over the base: first make a berry compote with sugar and lemon, then mix it with cream cheese and whipped cream. We don't need a thickener since the cream and cheese are very firm in the refrigerator and therefore already provide enough structure.

Finally, we will decorate with the second part of the berry compote and fresh berries.

This is the perfect summer cheesecake, really very creamy and fresh. 

Cheesecake can be made in a thousand different variations, read  HERE the cheesecake category and try making them all.

Procedure

Prepare the base.

Melt the margarine in a saucepan.

Then take biscuits and oats.

In Using a blender, blend the biscuits until you obtain a coarse powder.

If you use whole oat flakes, blend them as well; if you buy the ones already chopped up a little, it's not necessary.

Transfer the blended mixture to a bowl and add the melted margarine.

Mix well with a spatula.

Take a tray or plate on which to serve the cake, cover it with a sheet of parchment paper, place an 18 cm diameter ring in the center, and line the edge with a strip of acetate (or parchment paper). Pour the mixture into the ring and smooth it out with a spatula or spoon.

Then create smooth edges and then the base.

Place in the refrigerator for at least 1 hour before making the cream. In the meantime, cook the compote, which must cool.

Place the frozen berries, the juice and zest of half a lemon, and the sugar in a saucepan, bring to a boil over low heat, and cook for 15 minutes.

Transfer to a container and place in the refrigerator.

Prepare the cream.

In a bowl, weigh the spreadable cheese, milk and cream and whip with an electric whisk for a few minutes.

Add the 50 g of cold berry compote. Mix with a spatula.

Take the biscuit base, lift the ring and remove the baking paper from the base, place on the plate.

Then remove the ring and the acetate strip.

Then pour the cream into the biscuit base and level it with a spatula.

Then add the rest of the cold berry compote on top and decorate with fresh berries.

Place in the refrigerator to thicken for at least 2 hours before serving.