No-Bake Chocolate Cheesecake with Almond-Coconut Crust

Cream 35% fat, Chocolate 99%, Coconut flour, Almond flour, Butter, Erythritol

Heat on the stove: 5 min. Chill in the refrigerator: 30 min. Water bath: 8 min. Whisk with a mixer: 5 min. Mix: 3 min. Chill in the refrigerator: 4 h. Slice: 5 min.

Melt the butter (50 g) in a pan, then stir in the almond flour (50 g) and coconut flour (50 g). Warm the mixture, stirring, until lightly nutty and fragrant.

Transfer the mixture to a 16 cm springform pan, spread it evenly, and press it firmly with the bottom of a glass. Refrigerate the crust.

Melt the chocolate 99% (250 g) over a water bath. Remove from the heat and stir in a few spoonfuls of the cream 35% fat (500 g) until the chocolate is warm and fluid.

Whip the remaining cream with the erythritol (40 g) to firm, fluffy peaks.

Gradually fold the warm chocolate into the whipped cream. Spread the filling over the chilled crust and smooth the top.

Refrigerate the cheesecake until firm before slicing.