Crush the biscuits and mix them with the melted butter.
Pour the mixture into a springform pan lined with parchment paper, leveling the base and sides well with the back of a spoon.
Place in the refrigerator for 30 minutes to firm up the mixture.
In a bowl, combine the ricotta and cream cheese and mix with electric beaters.
Add the sugar, eggs, Lotus cream, and a few drops of vanilla flavoring.
Pour the mixture over the biscuit base.
Bake in a preheated static oven at 160°C for 60-70 minutes.
Let it cool completely, first at room temperature and then in the refrigerator for at least 4 hours (overnight is better).
Decorate with Lotus spread and crumbled biscuits.
Springform pan
Electric beaters
Store in the refrigerator for up to 3 days.
Suitable for a 26 cm pan.
Italia, Lombardia
