100 g ground hazelnuts
100 g ground almonds
2 tbsp coconut flour
50 g melted butter
pinch of salt
400 g cream cheese (or mascarpone)
120 g butter (80 g if using mascarpone)
200 g sour cream
3 tbsp cocoa powder
1 tbsp honey
150 g chocolate, 85% cocoa
120 ml heavy cream
Heat the oven to 150 °C.
In a medium bowl, whisk together the ground hazelnuts and almonds, the coconut flour and the salt. (You can tweak the amount of hazelnuts, almonds and coconut flour to your liking)
Stir in the melted butter until well combined.
Press mixture firmly into the bottom of a springform pan.
Bake 10 to 12 minutes
In a large bowl, mix cream cheese with butter until smooth.
Beat in honey and vanilla powder, then add cocoa powder, scraping down beaters and sides of the bowl as needed.
Beat sour cream in a separate bowl and fold it to the cream cheese mix.
Pour the filling into the pan with the crust and gently shake from side to side to even out.
Place it in the fridge for one hour.
In a medium saucepan over medium heat, heat cream. Bring to just a simmer, then remove from heat and add chopped chocolate. Whisk until smooth and completely integrated.
Pour over the top of the chilled cheesecake.
Chill until set.
Place in the fridge for a couple of hours to let the cake harden, or enjoy the cake in its creamy form right away.