Celebrate Spring with this Easy Cheese Cake Recipe!

Spring is all about the colors inspired by wild flowers that bloom on road sides. Spring is that time of the year where you enjoy a nice walk in the sun while still feeling fresh because of that sweet spring breeze. Spring is about families getting together for a friendly picnic or an old school barbecue get-together.

You can create the same kind of vibes at the park on even on your balcony. Throw in some cushions, plants, lanterns, throws. Prepare some mini sandwiches, complement that with a glass of sangria or a wine rosé, fire up some music in the background, and enjoy your time!

Spring is also about all mothers around the world. Those sweet ladies that nurture their kids allowing them to flourish like spring flowers. It’s about those amazing 80-year-old women who still call their 35 year olds checking whether they are eating properly, if they are keeping up with a healthy lifestyle, if they have enough food in the fridge, and most recently, if they are regularly sanitizing their fruits and vegetables. Mothers add hope to life! Mothers are the Spring of Life!

Finally, spring is about fresh seasonal fruits that we eagerly await at this time of the year. Spring is never complete without greengage, green almond, loquat, cherries, strawberries, and berries!

To celebrate this time and these fruits, I will be sharing a colorful and simple cheese cake recipe. Hope you enjoy!

Ingredients:

- 1 box of digestive biscuits light (this would be enough for 25x25 mm tray)

- 100 gr butter unsalted

- 400 gr cream cheese - I normally go with Philadelphia light, you can go with kiri or other.

- 2 sachets of whip cream

- 2 cups cold milk (light / fat free / lactose free whatever suits you)

- 1 teaspoon vanilla

- 1 pack of cream

- 1 cup of sugar

- Any kind of mixed berries you like

Directions:

- Break each biscuit to two or more pieces and add them in the food processor to grind them into powder. If you don't have the grinder, you can place them in a plastic bag and crush them using a rolling pin or mortar and pestle tool till they turn into fine crumbs.

- Once the biscuits are crushed, place them in the serving tray, add the butter then mix them with your hands till the mixture is smooth and the butter is well spread.

- Spread the biscuit mix across the tray and press with the back of your hand or using a spoon. Once done, place the tray in the freezer for an hour. In the mean time, start preparing the cream.

- In a blender, mix the whip cream sachet with the milk and vanilla at a high speed till the cream thickens.

- Reduce the speed of the blender and start gradually adding the cream cheese, cream and sugar.

- Once the mixture is all smooth, Cover the bowl and put it the fridge to cool down and thickens for an hour.

- After an hour, Add the cream mix in the biscuit tray. Spread it evenly.

- Wash your berries, cut the strawberries in halves or quarters, place them randomly on the tray. Sprinkle some sugar powder on top. Garnish with some mint leaves to add color to the cheese cake.

- I would recommend to keep the cheesecake covered in the fridge for 24 hours before serving it. The key is the longer you keep it in the fridge, the thicker it gets and it wont be a mess serving it. So If you have a gathering or an occasion, prepare the cheese cake one day before and you can keep the berries and garnishing to the day you will serve it.

Bon Appétit!