STEP 1
Place the almonds and hazelnuts in a food processor and grind into flour. Add the egg, then the coconut oil, and knead by hand or with a mixer until smooth. Compact the dough with your hands, cover, and refrigerate for 30 minutes.

Grease or line an 18 cm cake tin with parchment paper. Press the mixture into the tin with your fingers or the bottom of a glass to create an even base.

STEP 2
Prepare the second layer by whisking together the ricotta, erythritol, eggs, and cocoa until smooth. Pour over the first layer.
Bake in a fan oven at 180°C for about 30 minutes (cooking time may vary). Let cool.

STEP 3
Let the raspberries macerate with lemon juice for 1 hour, stirring occasionally.
After resting, mash the raspberries with a fork to release more juice. Strain the juice into a small pot through a sieve. Add water so that the total liquid (raspberry juice + water) is 200 ml. Heat over medium heat and add the sifted cornstarch.
Bring to a boil, then remove from the heat and, if you like, add back some of the raspberries used to extract the juice.
Stir and pour over the cheesecake layer. Let cool, then refrigerate for at least 3 hours.

KETO VERSION: replace cornstarch with 1 tsp agar agar or kuzu.