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.
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
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
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.