Hazelnut Bliss Cheesecake

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

• Crust:

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  • 1/2 cup hazelnuts, toasted and chopped
  • 1 tablespoon light brown sugar
  • 15 chocolate wafers
  • 1 tablespoon vegetable oil

• 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

• Topping:

  • 1/4 cup hazelnuts, toasted and chopped

Instructions

1. Preheat Oven: Preheat your oven to 325°F (160°C). Prepare a 9-inch springform pan by coating it with cooking spray.

2. 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.

3. 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.

4. 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.

5. 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.

6. 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!