Triple Hazelnut Cheesecake
Ingredients
- 1/2 cup chopped hazelnuts, toasted and divided ⓘ
- 1 tablespoon light brown sugar
- 15 chocolate wafers ⓘ
- 1 tablespoon vegetable oil ⓘ
- 1 tablespoon instant coffee granules ⓘ
- 1 tablespoon hot water ⓘ
- 1 (16 ounce) container fat-free cottage cheese ⓘ
- 1 (8 ounce) package fat free cream cheese ⓘ
- 3/4 cup cocoa ⓘ
- 3/4 cup packed brown sugar
- 1/2 cup granulated sugar ⓘ
- 1/2 cup chocolate hazelnut spread (Nutella) ⓘ
- 2 tablespoons cornstarch ⓘ
- 2 tablespoons Frangelico ⓘ
- 1/4 teaspoon salt ⓘ
- 3 large eggs, lightly beaten ⓘ
Instructions
- Preheat oven to 325.
- Place 1/4 cup hazelnuts, 1 tablespoon brown sugar and chocolate wafers in food processor.
- Process until finely ground.
- Add oil and process until moist.
- Press crumbs into bottom of a 9 inch springform pan coated with cooking spray.
- Wrap outside of pan with double layer of aluminum foil.
- Combine instant coffee granules and 1 tablespoon hot water in small bowl.
- Place cheeses in food processor and process until smooth.
- Add coffee mixture, cocoa and next 6 ingredients and 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 one hour until cheesecake barely moves when pan is touched.
- Remove from oven and run knife around outside edge.
- Cool to room temperature.
- Cover and chill at least 8 hours.
- Remove from pan and sprinkle with 1/4 cup hazelnuts.
Nutrition & Diet Analysis (per serving)
1219
kcal
61% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).