Coconut and strawberry and mandamisu cheesecake
Recipe of Giulia Giunta
For the base
60 g small oats
60 g uva passes
40 g almonds with the skin
vegetable drink or water to taste
For the body of the cake
130 g Mandamisu the Farm of the almond
70 g Cocco Rapè
50 g light brown sugar
100 g strawberry jam
2 small strawberries
Coconut in flakes to taste
Prepare the base by blending the oat flakes in a mixer with almonds, the raisins and a little water or vegetable drink until a compact and a little sticky mass is obtained.
Spread it in a uniform layer on a flat plate inside a 15 cm ring mold. Crush with your hands and level well, then put in the fridge.
Arrange it on top of the base of oat flakes inside the mold, crush and level well then put in the fridge for at least half an hour to firm.
After this time spread over the jam, gently remove the ring and decorate with the coconut flakes and strawberries.