Chocolate Honeycomb Cheesecake by Kim @deliciouslyketo

Ingredients:

 

Base:

180g almond flour

70g butter, melted

1 tbsp erythritol

1 tbsp Collagen Complete - Chocolate

1/4 tsp cinnamon, ground

Pinch salt

 

Filling:

3 tsp gelatin

500g Philadelphia cream cheese

4 tbsp Nature’s Hollow keto friendly honey substitute

1/2 cup Collagen Complete - Chocolate

1 cup cream

 

Topping:

250g Little Zebra 70% dark supreme chocolate, broken into small pieces

1/3 cup cream

1 tbsp butter, room temperature

1 block Well Naturally honeycomb chocolate

 

Method:

1. Mix all base ingredients together until well combined.
2. Spread evenly over the base of a 20cm round springform cake tin. Refrigerate while preparing filling.
3. Mix the gelatin with 1/4 cup of cold water. Allow gelatine to bloom.
4. In a large mixing bowl, using an electric hand mixer, mix together the cream cheese, honey substitute and chocolate collagen until smooth.
5. Microwave the gelatin in 30 sec bursts until completely melted.
6. Pour melted gelatin into cream cheese mixture, thoroughly mix through with electric hand mixer.
7. Add cream to mixture and continue to mix until light and fluffy.
8. Pour filling over prepared base. Refrigerate for 4-6 hours or overnight.
9. To make the topping add the broken 70% dark chocolate pieces to a medium mixing bowl and set aside.
10. Heat the cream and butter in a microwave safe container until hot. Pour over the chocolate pieces, stir until melted and smooth.
11. Evenly spread chocolate topping over the set cheesecake.
12. Break the honeycomb chocolate into small pieces and sprinkle over the top of the chocolate layer.
13. Refrigerate for 2 hours before serving.