• 12servings
  • 317calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates
VitaminsB2, B3, B9, B12, H
MineralsNatrium, Fluorine, Chromium, Calcium, Potassium, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 1/2 cup chopped hazelnuts, toasted and divided

  2. 1 tablespoon light brown sugar

  3. 15 chocolate wafers

  4. 1 tablespoon vegetable oil

  5. Cooking spray

  6. 1 tablespoon instant coffee granules

  7. 1 tablespoon hot water

  8. 1 (16-ounce) container fat-free cottage cheese

  9. 1 (8-ounce) block fat-free cream cheese

  10. 3/4 cup unsweetened cocoa

  11. 3/4 cup packed brown sugar

  12. 1/2 cup granulated sugar

  13. 1/2 cup hazelnut-chocolate spread (such as Nutella)

  14. 2 tablespoons cornstarch

  15. 2 tablespoons Frangelico (hazelnut-flavored liqueur, optional)

  16. 1/4 teaspoon salt

  17. 3 large eggs, lightly beaten

Instructions Jump to Ingredients ↑

  1. Preheat oven to 325°.

  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° 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.


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