250g crushed biscuits
Crush the biscuits to a fine powder; melt the butter and mix with the crushed biscuits.
Press the mixture into the bottom of a springform pan.
Our “Semifreddo” version
250ml heavy whipping cream
250g ricotta cheese from Carovilli
Whip the cream, add the ricotta cheese and mix until batter becomes thick. Spread the cream you have obtained on the biscuits base you have already prepared. Add the cherry jam and leave in the fridge for at least two hours before serving.
Our “Baked” version
600g ricotta cheese from Carovilli
Beat the eggs, sugar and the ricotta cheese until smooth. Pour the mixture on the prepared base and bake at 180° C for aprox. 40 minutes.
Allow it to cool and serve with cherry jam.