Crush the biscuits to a powder, then add in the butter previously melted in a bain-marie or microwave. Grease a cake tin (approx. 24 cm in diameter) with softened butter, then add the biscuit mixture, using a spoon to smooth it out well. Place in the fridge for 15 min.
Use a whisk to blend the sugar and cheeses together, then add in the rest of the ingredients to result in a smooth, even mixture. Taste for sweetness (if needed, add more sugar as desired). Leave to rest in the fridge for 10 min.
Pour the ricotta mixture into the cake tin on top of the biscuits and bake in a preheated oven at 140°C for about 35 min. After 35 minutes, test the cake with a toothpick before removing it from the oven. If needed, cook for another 10 min. When the cake has cooled, decorate to taste with a layer of raspberry jam and finally some fresh raspberries!