Triple Hazelnut Cheesecake Recipe
Overview
Indulge in the decadent flavors of our Triple Hazelnut Cheesecake, a luscious dessert that combines the rich essence of hazelnuts with the creamy smoothness of cheesecake. This recipe from Love with Recipes is perfect for any occasion, whether you’re hosting a dinner party or simply treating yourself to a luxurious dessert.
- Cook Time: 1 hour
- Prep Time: 20 minutes
- Total Time: 1 hour 20 minutes
- Yield: 12 pieces
Ingredients
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Crust:
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- 1/2 cup hazelnuts, toasted and chopped
- 1 tablespoon light brown sugar
- 15 chocolate wafers
- 1 tablespoon vegetable oil
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Filling:
- 1 tablespoon instant coffee granules
- 1 tablespoon hot water
- 1 cup fat-free cottage cheese
- 1 cup fat-free cream cheese, softened
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 3/4 cup cornstarch
- 3/4 teaspoon salt
- 1/2 teaspoon cocoa powder
- 2 eggs
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Topping:
- 1/4 cup hazelnuts, toasted and chopped
Instructions
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Preheat Oven: Preheat your oven to 325°F (160°C). Prepare a 9-inch springform pan by coating it with cooking spray.
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Prepare Crust:
- In a food processor, combine 1/4 cup hazelnuts, 1 tablespoon brown sugar, and chocolate wafers. Process until finely ground.
- Add vegetable oil and process again until the mixture is moist.
- Press the crumbs firmly into the bottom of the prepared springform pan.
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Prepare Cheesecake Batter:
- In a small bowl, dissolve instant coffee granules in 1 tablespoon of hot water.
- In a food processor, blend fat-free cottage cheese and softened fat-free cream cheese until smooth.
- Add the coffee mixture, brown sugar, granulated sugar, cornstarch, salt, and cocoa powder. Process until all ingredients are well blended.
- Add eggs to the mixture and process until the batter is smooth and creamy.
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Bake:
- Pour the cheesecake batter into the prepared crust in the springform pan.
- Place the springform pan inside a larger baking pan. Carefully add hot water to the outer baking pan, creating a water bath around the cheesecake pan to a depth of about 1 inch.
- Bake the cheesecake at 325°F (160°C) for approximately 1 hour, or until the edges are set and the center of the cheesecake barely moves when the pan is gently touched.
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Cool and Chill:
- Once baked, remove the cheesecake from the oven and run a knife around the outer edge to loosen it from the pan.
- Allow the cheesecake to cool to room temperature in the pan.
- Cover the cooled cheesecake with plastic wrap and refrigerate for at least 8 hours, or overnight, to allow it to set.
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Serve:
- Before serving, remove the chilled cheesecake from the springform pan.
- Sprinkle the top of the cheesecake with the remaining 1/4 cup of toasted chopped hazelnuts for added texture and flavor.
Nutritional Information (Per Serving)
- Calories: 320
- Total Fat: 11.7g
- Saturated Fat: 2.5g
- Cholesterol: 57.2mg
- Sodium: 229.7mg
- Total Carbohydrates: 43.1g
- Dietary Fiber: 3.3g
- Sugars: 32.9g
- Protein: 13.9g
Reviews and Ratings
- Aggregated Rating: 5 stars
- Review Count: 2
Keywords
- Dessert, Cheese, Weeknight, Less than 4 Hours
Recipe Notes
- For best results, ensure all ingredients are at room temperature before mixing.
- The water bath helps prevent cracks on the surface of the cheesecake.
- Garnish with additional whipped cream or chocolate shavings for a more decadent presentation.
Enjoy creating and savoring this Triple Hazelnut Cheesecake recipe, a delightful blend of creamy cheesecake and nutty hazelnuts that’s sure to impress your guests or satisfy your sweet tooth!
