Preparation
Blend the biscuits in a blender until they resemble flour.
Add the melted butter and blend for a few more moments.
Pour the crumbled mixture into a 22-centimeter circle mold lined with parchment paper.
Pack well with the back of a spoon to distribute the crumbs evenly. Let harden in the refrigerator for 30 minutes.
Meanwhile, prepare the cream; in a large bowl, combine the ricotta cheese and granulated sugar with a hand whisk.
Blend the strawberries in a hand blender until pureed.
Strain the strawberry puree and add it to the ricotta cream.
For a very soft effect, use the hand blender in the cream cheese and strawberries.
You will want a smooth, pale pink cream.
Whip the cream until stiff with the electric whisk.
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