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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.