Chocolate-Hazelnut Cheesecake

[quicklook-recipe prep_time=”15 min” cook_time=”50 min” serves=”12″ details=”” ] Crunchy toasted hazelnuts top this velvety cheesecake. For more of that heavenly


[quicklook-recipe prep_time=”15 min” cook_time=”50 min” serves=”12″ details=”” ]

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

[ingredients-list title=”Ingredients” serving_size=””]
[ingredients-left]

  • 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

[/ingredients-left]
[ingredients-right]

  • 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

[/ingredients-right]
[/ingredients-list]

[step-list-wrapper title=”How to make it” time=”1 hour, 5 minutes”]
[step-item number=”1″ image_url=”” title=”” ]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. [/step-item]

[step-item number=”2″ image_url=”” title=”” ]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.[/step-item]

[step-item number=”3″ image_url=”” title=”” ]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.[/step-item]

[step-item number=”4″ image_url=”” title=”” ]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. [/step-item]

[/step-list-wrapper]

[nutrition-info calories=”207″ calories_fat=”” fat=”7g” sat_fat=”1g” choles=”20mg” sodium=”189mg” carbs=”” sugars=”” protein=”8g” fiber=””]

[/nutrition-info]

Originally Published in Reader's Digest

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