Summer cheesecake

The cheesecake is a cold and creamy cake, it is particular because as the name says it is made with cheese, a spreadable cheese.

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

First of all, the base is made with dry biscuits and saturated fat, in this case margarine, in order to keep the crumbled biscuits together and maintain the shape, we will also add oat flakes.

Above the base a creamy berries filling will be poured: first making a berries compote with sugar and lemon, then mixed with spreadable cheese and whipped cream. We do not need a thickened as the cream and cheese in the fridge are very compact and therefore they already give enough structure.

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

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

The cheesecake can be made in a thousand different variants, browse HERE the category of cheesecakes and try to make them all.

Method

Prepare the base.

In a saucepan melt the margarine.

Then take biscuits and oats.

In a food processor blend the biscuits until a coarse powder is obtained.

If you use whole oat flakes, then also blend these, if instead you buy those already a little chopped it is not necessary.

Transfer the mixed mix to a bowl and add the loose margarine.

Mix well with a spatula.

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

Then create homogeneous edges and then the base.

Place at least 1 h in the refrigerator before making the cream, in the meantime cook the compote that must cool.

In a saucepan pour the frozen berries, the juice and the zest of half a lemon and the sugar, bring to the 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 the electric whisk for a few minutes.

Add the 50 g of cold berries compote. Mix with the spatula.

Take back the biscuits base, raise the ring and detach the parchment paper from the base, store on the plate.

Then remove the ring and strip of acetate.

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

Then add the rest of the berries compote to the surface and decorate with fresh berries.

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