300 gm ricotta cheese
200 ml heavy cream
100 gm powdered sugar
1 tsp vanilla extract
150 gm digestive biscuits, crushed
60 g unsalted butter, melted
Fresh fruits or jam for topping
Combine melted butter and crushed biscuits, press into a springform pan, and let cool for half an hour.
Beat heavy cream until soft peaks form, then smoothly whisk in vanilla, ricotta, and powdered sugar.
After spreading the mixture over the biscuit base, let it set in the refrigerator for four to six hours.
Before serving, garnish with jam or fruits.