Triple Hazelnut Cheesecake |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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Hazelnuts, hazelnut-chocolate spread, and fat-free cheeses make this dessert lower in saturated fat and higher in heart-healthy monounsaturated fat than most cheesecakes. Look for hazelnut-chocolate spread near the peanut butter in your supermarket. Ingredients:
1/2 cup chopped hazelnuts, toasted and divided |
1 tablespoon light brown sugar |
15 chocolate wafers |
1 tablespoon vegetable oil |
cooking spray |
1 tablespoon instant coffee granules |
1 tablespoon hot water |
1 (16-ounce) container fat-free cottage cheese |
1 (8-ounce) block fat-free cream cheese |
3/4 cup unsweetened cocoa |
3/4 cup packed brown sugar |
1/2 cup granulated sugar |
1/2 cup hazelnut-chocolate spread (such as nutella) |
2 tablespoons cornstarch |
2 tablespoons frangelico (hazelnut-flavored liqueur, optional) |
1/4 teaspoon salt |
3 large eggs, lightly beaten |
Directions:
1. Preheat oven to 325°.
2. Place 1/4 cup hazelnuts, 1 tablespoon brown sugar, and chocolate wafers in a food processor; process until finely ground. Add oil; process until crumbs are moist. Firmly press crumb mixture into bottom of a 9-inch springform pan coated with cooking spray. Wrap outside of pan with a double layer of aluminum foil.
3. Combine instant coffee granules and 1 tablespoon hot water in a small bowl. Place cheeses in food processor; process until smooth. Add coffee mixture, cocoa, and next 6 ingredients (cocoa through salt); process until well blended. Add eggs; process until smooth. Pour mixture into pan.
4. Place pan in a large baking pan; add hot water to baking pan to a depth of 1 inch. Bake at 325° for 1 hour or until cheesecake center barely moves when pan is touched.
5. Remove cheesecake from oven; run a knife around outside edge. Cool to room temperature. Cover and chill at least 8 hours. Remove cheesecake from springform pan; sprinkle with 1/4 cup hazelnuts.
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