For the base:
1. First of all, for the cheesecake without baking, line the base of a springform pan (Ø 26 cm) with baking paper. Melt the butter in a saucepan. Place the shortbread cookies in a freezer bag and crush them with a rolling pin or briefly chop them in a blender.
2. Now mix the biscuit crumbs with the butter and spread the mixture evenly on the bottom of the springform pan. Then press the biscuit base lightly and place it in the refrigerator.
For the cream:
3. Next, beat the cream together with the cream stiffener and vanilla sugar until stiff. Add cream cheese, quark and powdered sugar and mix until smooth.
4. Now spread the cream on the biscuit base and place the cheesecake in the refrigerator without baking for at least 4 hours so that the mixture sets. Decorate with melted lotus spread.
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