Ingredients
- 1/2 cup chopped hazelnuts, toasted and divided
- 1 Tbsp light brown sugar
- 15 chocolate wafers
- 1 Tbsp vegetable oil
- Cooking spray
- 1 Tbsp instant coffee granules
- 1 Tbsp hot water
- 1 (16oz) container fat-free cottage cheese
- 1 (8oz) 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 Tbsp cornstarch
- 2 Tbsp Frangelico
- 1/4 tsp salt
- 3 large eggs, lightly beaten
Details
Servings 12
Preparation
Step 1
Preheat oven to 325 deg.
Place 1/4 cup hazelnuts, 1 Tbsp 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" springform pan coated with cooking spray. Wrap outside of pan with a double layer of aluminum foil.
Combine instant coffee granules and 1 Tbsp hot water in a small bowl. Place cheese 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.
Place pan in a large baking dish; add hot water to baking pan to a depth of 1 inch. Bake at 325 deg for 1 hour or until cheesecake center barely moves when pan is touched.
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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