Use the mould Springform 1 base.
Finely chop the cookies in the mixer, combine them with melted butter and compact them well on the base of the springform base (previously covered with baking paper).
Beat the egg whites until stiff with a pinch of salt.
Beat the egg yolks with the sugar until you get a light cream, combine the ricotta cheese with vanilla and mix well. Then join the assembled albums and blend everything well.
If the mixture seems too liquid, add 2-3 tablespoons of cornflour and stir well.
Spread the mixture on cookies, level and bake at 180 ° for about 40 minutes.
After cooking, turn off the oven and let the cake for 15 minutes. At the beginning, the cake will look not solid, but cooling down will be more compact.
Once cooled well, heat for 3 minutes the jam in a pot with 2 tablespoons of water and after cover the cake with this mixture, you can use a red currant jam or another. Keep refrigerated until serving.
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