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Triple Hazelnut Cheesecake

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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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