For the base:
200 g of digestive-type cookies
120 g margarine
For the cream:
500g of Creamy
200 ml of vegetable whipping cream for desserts
125 g of powdered sugar
1 teaspoon agar agar
For the topping:
250 g of berries
juice of 1/2 lemon
50 g of powdered sugar
Blend cookies in blender, add margarine, mix.
Pour into a cake mold and let stand in the refrigerator for at least 30 minutes.
Work The Creamy with the powdered sugar. Separately whip the cream (3 tablespoons apart) and add it to the Creamy. Heat the cream, when it boils add the agar agar and simmer for 2 minutes. Let cool and add to the mixture.
Spread the mixture on the base and let it rest in the refrigerator for at least 6 hours. To prepare the topping, cook berries with powdered sugar and lemon in a pan until they have cooled. Let cool and spread on cheesecake.