Chocolate-Hazelnut Cheesecake

Chocolate lover?  For Valentine's Day, try this!  The recipe came from Reader's Digest.

http://www.rd.com/food/chocolate-hazelnut-cheesecake-recipe/ 

Chocolate-Hazelnut Cheesecake

from Eat Well, Stay Well

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

Ingredients

• 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

• prep 15 min    cook 50 min
• serves 12