Sift the ricotta.
Combine it with cream cheese and powdered sugar to obtain a soft and silky cream.
In the meantime, let the gelatin sheets rehydrate in cold water.
After they have been completely soaked, squeeze them with your hands and make them completely dissolve in a cup with the ¼ cup of warmed whipping cream.
Slowly drip the cream-gelatin mix into the ¾ cup of whipping cream, mix very well and add it to the ricotta cream cheese mix, amalgamating everything well with a silicone spatula.
Fruit and kiwi sauce
Blend 3 peeled kiwis.
Soak the gelatin sheets in icy water for 10-15 minutes
After soaked, squeeze and dissolve them in hot sugar water (40 ml)(~4 tbsp).
Pour the melted gelatin in the blended kiwi sauce mix very well and store in the fridge for 2-3 hours.
Combine cookie crumbs with sugar and butter, press onto the bottom of 24cm (~10 inches) springform pan, and store in the fridge.
Pour the ricotta cream on the crust and place it into the freezer for at least 3-4hours.
Spread the kiwi sauce over the ricotta that was previously put on the crust.
Then, arrange the fruit as you please on the top of the cake.
Brush a coat of melted sugar gelatin over the fruit.