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    Triple Hazelnut Cheesecake

    Source of Recipe


    Source: Cooking Light-5/02


    List of 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, oprional)
    • 1/4 teaspoon salt
    • 3 large eggs, lightly beaten


    Instructions


    1. Preheat oven to 325 degrees.

    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 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; runa 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.

    6. Servings: 12

    7. 317 cal, 10.6g fat, 12.3g pro, 44.8g carb, 3.2g fiber, 58mg chol, 2mg iron, 354mg sod, 105mg calc.



 

 

 


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