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! 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.
Cooking Light's Triple Hazelnut Cheesecake
Prep time
Cook time
Total time
For the hazelnut spread, I recommend Nutella.
Author: Cookie Madness
Recipe type: Dessert
Cuisine: American
Serves: 12
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 container fat-free cottage cheese -- (16-ounce)
- 1 block fat-free cream cheese -- (8-ounce), softened
- 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
Instructions
- Preheat oven to 325 degrees.
- 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 degrees 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.
Jen says
October 27, 2005 at 12:31 pmHmmm, 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).
s'kat says
October 27, 2005 at 8:45 amWow- you really don’t notice any difference in using the fat-free products?!
Joe says
October 26, 2005 at 10:25 pmThis is one of our favorite ones as well! Very creamy!