Name: Easy Cheesecake with Berries
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 8
Ingredients: 200 g oat biscuits or digestive biscuit; 50 g hazelnut; 75 g butter, room temperature; 150 g chèvre (white goat cheese); 3 dl heavy cream; 1 dl icing sugar; 1 tsp vanilla sugar; 400 g strawberry; 200 g blueberry; 0.5 pcs cantaloupe melon

UntrainedChef

Tips from the kitchen

The chèvre needs to be at room temperature before you mash it. Cold goat cheese stays lumpy no matter how hard you work it, and those lumps don't disappear when you fold in the cream.
Whip the cream to stiff peaks, not just soft. The filling has to hold its shape on top of the base, and under-whipped cream will just slide into the biscuit layer.
Press the biscuit base firmly and evenly. Use the bottom of a glass or a spoon to pack it down. If it's too loose, it crumbles the moment you scoop into it.
Cut the strawberries just before serving. They release juice quickly once sliced, and sitting on top of the cream for too long makes everything go pink and wet.
You can make the base and the cream filling a few hours ahead and keep them separate in the fridge. Add the fruit at the last minute.

Ways to vary it

Swap the hazelnuts for almonds or skip the nuts entirely if you're serving to kids with allergies. The base still holds together fine with just biscuits and butter.
Raspberries work well in place of blueberries, or use a mix of whatever berries you have. The melon can be left out if it's not in season.
For individual portions, press the base into small glasses or ramekins instead of one large bowl. Easier to serve at a party and everyone gets a proper layer of base.

Storage & leftovers

Assembled, this keeps in the fridge for a few hours before the base starts to soften from the cream. If you want to make it ahead, store the base and filling separately and assemble just before serving. It does not freeze well.