The ingredients are designed for a shape with a diameter of 18 cm. It is advisable to use a split form, the bottom of which is lined with baking parchment, and the sides-with acetate tape. This way the cheesecake will be easier to remove and the sides of the cake will turn out smoother.
When the preparation of the form is complete, form the bottom of the dessert: spread savoyardi on the bottom of the form, trying to fill all the voids. If necessary, break the cookies into pieces.