Chocolate-Hazelnut Cheesecake

Chocolate-Hazelnut Cheesecake

Quick look

  • prep 15 min    cook 50 min
  • serves 12

Crunchy toasted hazelnuts top this velvety cheesecake. For more of that heavenly hazelnut flavor, substitute 1 tablespoon Frangelico (hazelnut liqueur) for the vanilla.


  • 1 cup graham cracker crumbs (5 ounces)
  • 1 tablespoon vegetable oil
  • 1/4 cup unsweetened cocoa powder
  • 1 pound silken tofu
  • 1 cup creamed (4%) cottage cheese
  • 1 ounce semisweet chocolate, melted
  • 3 cup hazelnuts
  • 1/2 cup granulated sugar
  • 1/3 cup packed light brown sugar
  • 2 tablespoons flour
  • 1 egg
  • 2 egg whites
  • 1 teaspoon vanilla extract

    How to make it  1 hour, 5 minutes

  • 1

    Preheat the oven to 375°F. Toast the hazelnuts on a baking sheet for 7 minutes or until the skins begins to crinkle. (Leave the oven on.) Transfer the hazelnuts to a kitchen towel and rub to remove as much of the skin as possible (some skin will remain). When the hazelnuts are cool enough to handle, coarsely chop them; set aside.

  • 2

    In a small bowl, stir together the crumbs, oil, and 1 tablespoon of water. Press the mixture into the bottom and partway up the sides of a 9 1/2-inch springform pan. Bake for 8 minutes or until the crust is set. Cool on a rack. Reduce the oven temperature to 350°F.

  • 3

    In a small bowl, combine the cocoa and 1/4 cup of water until well moistened. In a food processor, combine the tofu, cottage cheese, melted semisweet chocolate, granulated sugar, brown sugar, flour, whole egg, egg whites, vanilla and the cocoa mixture, and process until very smooth.

  • 4

    Pour the batter into the prepared crust and bake for 40 minutes. Reduce the oven temperature to 250°F, sprinkle the nuts on top and bake for 10 minutes or until the cheesecake is just set. Cool to room temperature; refrigerate for 2 hours or until chilled.

Nutritional Information(per serving)

  • Calories: 207
  • Fat: 7g
  • Saturated Fat: 1g
  • Cholesterol: 20mg
  • Sodium: 189mg
  • Protein: 8g

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