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1.
For the base, soak the dried mangoes in hot water for 5 minutes. Drain and blend in a high-speed blender with 100 g oats, 100 g cashews, 100 g almonds, vanilla and coconut oil into a smooth mixture. Finally fold in 50 g oats, 50 g crushed cashews and 50 g chopped almonds.
2.
Place a cake ring on a plate and line with baking paper. Press the mixture evenly into the base. Chill.
3.
For the cream, whisk 250 ml coconut milk with agar agar and simmer gently in a pot for 2–3 minutes. Let cool slightly, stirring occasionally.
4.
Beat quark with cream cheese, vanilla, lemon zest and sugar until smooth. Stir the slightly cooled coconut milk (with agar agar) together with the remaining cold coconut milk until smooth, then add to the quark mixture and whisk everything with a whisk until a smooth cream forms.
5.
Spread the cream over the base and preferably chill overnight (10–12 hours).
6.
For the topping, soak the dried mangoes in hot water (so that the mangoes are covered with water). Blend the mangoes with the soaking water and lemon juice in a high-speed blender into a smooth mango cream. Let cool and spread the mango cream over the cheesecake.
