Decadent Triple Hazelnut Chocolate Cheesecake
Indulge in the rich and unique flavors of this Decadent Triple Hazelnut Chocolate Cheesecake. This delightful dessert brings together creamy textures and the toasted taste of hazelnuts, combined with the deep, luscious notes of chocolate and a hint of coffee. Perfect for any occasion, this cheesecake is a showstopper that is sure to impress your friends and family. Serve it chilled for the ultimate melt-in-your-mouth experience. Ideal for chocolate lovers and hazelnut enthusiasts alike, this cheesecake is a delightful addition to your dessert repertoire that everyone will adore!
N/A
Servings
N/A
Calories
16
Ingredients
Ingredients
hazelnuts, chopped and toasted
1/2 cup (divided)
light brown sugar
1 tablespoon
chocolate wafers
15
vegetable oil
1 tablespoon
instant coffee granules
1 tablespoon
hot water
1 tablespoon
fat-free cottage cheese
16 ounces (container)
fat-free cream cheese
8 ounces (package)
cocoa powder
3/4 cup
packed brown sugar
3/4 cup
granulated sugar
1/2 cup
chocolate hazelnut spread
1/2 cup ((Nutella))
cornstarch
2 tablespoons
Frangelico
2 tablespoons
salt
1/4 teaspoon
large eggs
3 (lightly beaten)
Instructions
1
Preheat your oven to 325°F (160°C).
2
In a food processor, combine 1/4 cup of toasted hazelnuts, 1 tablespoon of light brown sugar, and the 15 chocolate wafers. Process the mixture until it becomes finely ground.
3
Add 1 tablespoon of vegetable oil to the mixture and pulse until it reaches a moist consistency.
4
Grease a 9-inch springform pan with cooking spray and press the crumb mixture evenly into the bottom. This will form your crust.
5
To prevent water from leaking, wrap the outside of the springform pan with a double layer of aluminum foil.
6
In a small bowl, dissolve 1 tablespoon of instant coffee granules in 1 tablespoon of hot water. Set this aside to cool slightly.
7
In the food processor, combine the fat-free cottage cheese and fat-free cream cheese, processing until smooth and creamy.
8
Add the coffee mixture, 3/4 cup of cocoa powder, 3/4 cup packed brown sugar, 1/2 cup granulated sugar, 1/2 cup of chocolate hazelnut spread, 2 tablespoons of cornstarch, 2 tablespoons of Frangelico, and 1/4 teaspoon of salt. Blend until well combined.
9
With the processor running, gently add the 3 lightly beaten eggs and process until fully smooth and creamy.
10
Pour the cheesecake mixture into the prepared crust in the springform pan.
11
Place the springform pan into a large baking pan and carefully add hot water to the baking pan until it reaches a depth of 1 inch.
12
Bake in the preheated oven for 1 hour, or until the cheesecake barely jiggles when you touch the pan.
13
Once done, remove it from the oven and run a knife around the outer edge of the cheesecake to prevent cracks.
14
Allow the cheesecake to cool to room temperature before covering it with plastic wrap and refrigerating for at least 8 hours or overnight.
15
When ready to serve, remove the cheesecake from the pan and sprinkle the remaining 1/4 cup of toasted hazelnuts on top for a delightful crunch.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are the primary flavors in this cheesecake?
The cheesecake features rich flavors of chocolate, toasted hazelnuts, and a hint of coffee.
What type of pan is required for this recipe?
A 9-inch springform pan is required for this recipe.
How do I prepare the crust?
The crust is made by processing toasted hazelnuts, brown sugar, and chocolate wafers into a fine ground, then mixing with vegetable oil and pressing into the pan.
What is the recommended oven temperature?
The oven should be preheated to 325°F (160°C).
How do I prevent the springform pan from leaking in the water bath?
Wrap the outside of the springform pan with a double layer of aluminum foil.
How is the coffee prepared for the filling?
Dissolve 1 tablespoon of instant coffee granules in 1 tablespoon of hot water and let it cool slightly.
What cheeses are used in this recipe?
The recipe uses 16 ounces of fat-free cottage cheese and 8 ounces of fat-free cream cheese.
How do I ensure the cheese mixture is smooth?
Process the cottage cheese and cream cheese in a food processor until they are smooth and creamy.
How much cocoa powder is needed?
The recipe calls for 3/4 cup of cocoa powder.
What type of hazelnut spread should I use?
You should use 1/2 cup of chocolate hazelnut spread, such as Nutella.
What is the purpose of Frangelico in this recipe?
Frangelico is a hazelnut liqueur that enhances the nutty flavor of the cheesecake.
How many eggs are added to the filling?
Three large, lightly beaten eggs are added to the mixture.
How long should the cheesecake bake?
Bake the cheesecake for approximately 1 hour.
How do I know when the cheesecake is finished baking?
The cheesecake is done when it barely jiggles when you touch the pan.
What should I do immediately after removing the cake from the oven?
Run a knife around the outer edge of the cheesecake to prevent cracks from forming as it cools.
How long does the cheesecake need to refrigerate?
It needs to be refrigerated for at least 8 hours or overnight.
What is used as the final garnish?
The remaining 1/4 cup of toasted hazelnuts is sprinkled on top before serving.
Is there salt in the recipe?
Yes, the recipe includes 1/4 teaspoon of salt.
Does this recipe use butter for the crust?
No, it uses 1 tablespoon of vegetable oil instead of butter.
What kind of sugar is in the filling?
The filling uses a combination of 3/4 cup packed brown sugar and 1/2 cup granulated sugar.
How deep should the water be in the baking pan?
The hot water in the baking pan should reach a depth of 1 inch.
What type of wafers are used for the base?
The recipe calls for 15 chocolate wafers.
Can the hazelnuts be raw?
The recipe specifically calls for chopped and toasted hazelnuts for the best flavor.
Is cornstarch used in this cheesecake?
Yes, 2 tablespoons of cornstarch are added to the filling mixture.
Should the cheesecake be served warm?
No, it should be served chilled for the best experience.
How many hazelnuts go into the crust?
The crust uses 1/4 cup of the toasted hazelnuts.
How many hazelnuts go on top?
The remaining 1/4 cup of hazelnuts is used for the topping.
What tool is best for mixing the filling?
A food processor is recommended to achieve the necessary smooth consistency.
Do I need to grease the pan?
Yes, grease the 9-inch springform pan with cooking spray before adding the crust.
How should I store the cheesecake?
Store the cheesecake in the refrigerator covered with plastic wrap.