How to cook
Prepare a cake form about 10 1/4″ (26 cm) with a ring.
Blend the biscuits into crumbs in a blender. Pour them into a bowl and add the melted butter. Depending on the biscuits, you can use a little more or a little less butter. Press on them with the bottom of a glass to the form. Leave in the fridge.
Beat the vegetable cream to fluffy snow. It will provide the mixture its airiness. Add it to the mixture with the yoghurt, as well as the lemon zest. Stir until homogeneous. Distribute onto the biscuit layer and place in the fridge again.
Put the fruits on a moderate stove with sugar to taste - about 2-3 tbsp.
Leave them to thicken or more accurately, until the spatula leaves a furrow along the bottom of the pot. Take off the heat and cool completely.
Once cooled, pour them over the cream and return to the fridge. Optionally, you can decorate with whipped cream with a pastry bag.
Source: Lussis`s World of Artcraft.
Notes: A fantastic fresh cheesecake that takes no longer than 40-45 min. to prepare. I used Petit Beurre biscuits but since they're too dry I added about 1 2/3 tbsp (25 g) butter. For the fruits I used frozen wild berries but you can use fresh. I didn't use whipped cream, I sprinkled some baked and ground pistachios instead.