Quick berry cheesecake

Who does not like cheesecake can be defined as a real alien. Easy to prepare, requires no cooking, fresh, soft and extremely tasty. It melts in the mouth without ever weighing down the palate.

Obviously there are many versions (apart from the one that provides cooking which has a completely different procedure). There are those who prefer to use plain yogurt, some greek yogurt, some mascarpone cheese, some robiola cheese, some both. In reality there is no fixed rule on the ingredients, the important thing is to obtain a well balanced cake in terms of flavor, sugar and consistency. There are those, for example, who do not use gelatine and those who even put 12 g of it for a 25 cm diameter cake, obtaining a particularly consistent slice.

We have, after several tests, perfectly balanced the ingredients being careful both in structure and flavor and we have also left a margin of choice regarding the spreadable cheese. We tried both with and without, the difference is in the slightly more "cheesy" flavor with the addition of spreadable, a characteristic that is very good in cheesecake, but if you don't have this ingredient available, omitting it will not change the final result at all some sweet!

Our recipe is, as for all our creations, a source of research and tests until an optimal result is obtained, satisfactory with a procedure that is as fast as possible.

The base is soft and well structured, the cream is soft, frothy and consistent so that the cut of the slice is perfect. As a topping we preferred to speed up relying on a previously prepared jam (we used a homemade one, but the supermarket ones are fine). Although the jam is a particularly sweet product, it goes perfectly with the cream of the cheesecake and the flavor on the whole appears so well balanced that it does not warn the detachment between white cream and jam.