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
Recipe Directions
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.
Yield: 12 servings
NUTRITION PER SERVING
CALORIES 317(30% from fat); FAT 10.6g
