Double Chocolate Hazelnut Cheesecake

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Double Chocolate Hazelnut Cheesecake

 

Recipe By :

Serving Size : 14 Preparation Time :0:00

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Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

CRUST

1/2 cup chocolate graham cracker crumbs -- (scant - about 3

whole graham crackers)

1 tablespoon melted unsalted butter

2 tablespoons finely chopped blanched hazelnuts

FILLING

2 packages low-fat cream cheese (Neufchatel) -- (8 ounces each)

cubed

1 1/2 cups firmly packed part-skim ricotta cheese

1 cup sugar

1/2 cup unsweetened Dutch process cocoa powder

6 tablespoons hazelnut liqueur

3 teaspoons vanilla extract

1 large egg

1 large egg white

3 tablespoons miniature semisweet chocolate chips

TOPPING

1/2 cup low-fat sour cream

1 1/2 tablespoons sugar

2 teaspoons unsweetened Dutch process cocoa powder

2 tablespoons finely chopped blanched hazelnuts

 

KRISTIN RENZEMA, Warren, Oregon

 

Kristin, who describes herself as " a part-time portrait photographer and a

full-time mom, " likes to make desserts for her young daughter and her husband,

an electrical engineer. Despite her fondness for cheesecake she felt guilty

about eating it until, through trial and error, she hit upon this version using

lower-fat cream cheese and an Oregon favorite, hazelnuts. " I kept baking

'trials' and sending them with my husband to his workplace for taste testing.

His coworkers liked them all! " Kristin said. She herself considered her final

version " a little custardy but very good. " Her family can't believe it's low

fat.

 

Makes a 9-inch cheesecake, 14 servings

 

One effective way to slash cheesecake calories is to minimize the crust--here

it's a bottom coat of crumbs and finely chopped nuts. The filling is easily

slimmed down, too. Simply substitute low-fat cream cheese, part-skim ricotta,

and low-fat sour cream for the full fat.

 

TIP: Dutch process cocoa has deeper chocolate flavor than its American

counterparts.

 

1. Preheat oven to 350F. Coat bottom and sides of 9-inch springform pan with

nonstick cooking spray and set aside.

 

2. For crust: Mix crumbs, melted butter, and hazelnuts until uniformly crumbly,

then pat firmly over bottom of prepared pan. Bake uncovered 7 minutes. Remove

pan from oven and set on wire rack while you prepare filling. Also reduce oven

temperature to 300F.

 

3. For filling: Pulse cream cheese, ricotta, and sugar I minute in food

processor. Scrape down work bowl sides, add cocoa, liqueur, vanilla, egg and egg

white, and pulse I minute. Scrape bowl and pulse I minute more until smooth. Add

chocolate chi s and pulse quickly to combine.

 

4. Pour filling over crust in springform pan and bake uncovered until nearly set

and filling jiggles only slightly when pan is nudged-about 50 minutes.

 

5. Meanwhile, prepare topping: Combine sour cream, sugar, and cocoa and set

aside.

 

6. When cheesecake has baked 50 minutes, carefully smooth topping over surface

and sprinkle with hazelnuts. Bake uncovered 10 minutes more.

 

7. Transfer cheesecake to wire rack and cool to room temperature in upright pan,

then cover loosely with plastic wrap and chill several hours before serving.

 

RE C I P E F R 0 M

 

Kristin Renzema; Warren, Oregon

 

Source:

" GMA Cut the Calories Cookbook "

Copyright:

" 2000 Sara Moulton and Jean Anderson "

 

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Per Serving (excluding unknown items): 79 Calories; 1g Fat (8.2% calories from

fat); 1g Protein; 17g Carbohydrate; 0g Dietary Fiber; 15mg Cholesterol; 18mg

Sodium. Exchanges: 0 Lean Meat; 0 Fat; 1 Other Carbohydrates.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0