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Cooking Light’s Triple Hazelnut Cheesecake

by on October 26, 2005 · 3 comments

It’s been a busy week and a busy day. Tonight is supper club, and since I’m the designated dessert person, I decided to make Cooking Light’s Triple Hazelnut Cheesecake, which I prepared in about 20 minutes yesterday evening.

This is probably my all-time favorite Cooking Light dessert. I love it because it always gets raves and no one ever believes me when I tell them it is low fat. All that, plus it’s crack free! I don’t know what it is, the cornstarch perhaps? But despite the lack of fat in this cheesecake is bakes up smooth and glossy.

The one I made for tonight is in the refrigerator and I haven’t yet put the finishing touches on it, so below is a picture of one I made for Valentine’s Day. Recipe follows.

hazelnutcheesecakebeforeandafter.jpg

A few notes: I always use Oreos for the crust — usually about 10 Oreos and a little extra oil (like half tablespoon). I also used packaged, pre-chopped hazelnuts. If you’re in a hurry, you can cheat on the toasting and “toast” them in the microwave. Just microwave them for about 2 minutes, stopping to stir occassionally, then let them cool. It really improves the taste.

Triple Hazelnut Cheesecake

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 container fat-free cottage cheese — (16-ounce)
1 block fat-free cream cheese — (8-ounce)
3/4 cup unsweetened cocoa
3/4 cup packed brown sugar
1/2 cup granulated sugar
1/2 cup hazelnut-chocolate spread
2 tablespoons cornstarch
2 tablespoons Frangelico
1/4 teaspoon salt
3 large eggs — lightly beaten

Directions.
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.

1. Preheat oven to 325 degrees.

2. 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.

3. 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.

4. Place pan in a large baking pan; add hot water to baking pan to a depth of 1 inch. Bake at 325 degrees for 1 hour or until cheesecake center barely moves when pan is touched.

5. 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.

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Published on October 26, 2005

{ 3 comments… read them below or add one }

Joe October 26, 2005 at 10:25 pm

This is one of our favorite ones as well! Very creamy!

s'kat October 27, 2005 at 8:45 am

Wow- you really don’t notice any difference in using the fat-free products?!

Jen October 27, 2005 at 12:31 pm

Hmmm, wonder if I can sneak this by the mom-in-law on Thanksgiving. She doesn’t have to know about the Frangelico, right?I actually made another version of a lightened hazelnut cheesecake and while good, it cracked (like all my others).

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