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For the base:
1. First, for the no-bake cheesecake, line the bottom of a 26 cm springform pan with parchment paper. Melt the butter in a saucepan. Place the butter cookies in a freezer bag and crush with a rolling pin or briefly blend in a blender.
2. Now mix the cookie crumbs with the butter and spread the mixture evenly over the bottom of the springform pan. Lightly press the cookie base down and place it in the refrigerator.
For the cream:
3. Next, whip the cream together with the cream stiffener and vanilla sugar until stiff. Add the cream cheese, quark, and powdered sugar and mix until smooth.
4. Spread the cream over the biscuit base and refrigerate the cheesecake without baking for at least 4 hours to allow the mixture to set. Decorate with melted Lotus spread.
Enjoy!
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