preparation
Place in a freezer bag and crush with a rolling pin or chop briefly in a blender.
2. Now mix the biscuit crumbs with the butter and spread the mixture evenly over the bottom of the springform pan.
Then press the biscuit base lightly and place it in the fridge.
For the cream:
3. Next, whip the cream together with 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 fridge without baking for at least 4 hours so that the mixture sets.
Decorate with melted Lotus spread.
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