Triple Hazelnut Cheesecake

Photo: Karry Hosford
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.

Yield:

12 servings

Recipe from

Nutritional Information

Calories 317
Caloriesfromfat 30 %
Fat 10.6 g
Satfat 2.4 g
Monofat 6 g
Polyfat 1.7 g
Protein 12.3 g
Carbohydrate 44.8 g
Fiber 3.2 g
Cholesterol 58 mg
Iron 2 mg
Sodium 354 mg
Calcium 105 mg

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

Preparation

Preheat oven to 325°.

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.

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.

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.

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.

Note:

Patsy Jamieson,

May 2002