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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 236.2
  • Total Fat: 9.4 g
  • Cholesterol: 61.0 mg
  • Sodium: 94.3 mg
  • Total Carbs: 32.9 g
  • Dietary Fiber: 2.1 g
  • Protein: 6.7 g

View full nutritional breakdown of (pl) Hazelnut Cheesecake calories by ingredient
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(pl) Hazelnut Cheesecake

Submitted by: RYEAXL1
(pl) Hazelnut Cheesecake

Introduction

Calculated including caramel topping. Calculated including caramel topping.
Number of Servings: 12

Ingredients

    # Splenda, 20 tsp (remove)
    # Cocoa, dry powder, unsweetened, 0.5 cup (remove)
    # Cornstarch, 10 grams (remove)
    # Salt, 1 dash (remove)
    # Giandoia, 100 gram(s) (remove)
    # Brown Sugar, 0.5 cup, unpacked (remove)
    # Espresso, 60 grams (remove)
    # Snack Mandel Almonds, 100 gram(s) (remove)
    # Cheese Cotage, 250 gram(s) (remove)
    # Cheese Goat Bio-Cream Org. 0.5%, 250 gram (remove)
    # Egg, fresh, 3 large (remove)
    # Cream Goat Org., 6 tbsp (remove)
    # Hazelnuts, 0.25 cup, chopped (remove)

    Topping-
    # Brown Sugar, 1 cup, unpacked (remove)
    # Water, bottled, 0.25 serving (remove)
    # Low Fat Butter , 28 gram(s) (remove)

Directions

Preheat oven to 325°.

Place 1 tablespoon brown sugar, and almonds cookies in a food processor; process until finely ground. Add 2 Tbsp espresso; process until crumbs are moist. Firmly press crumb mixture into bottom of a 9-inch springform pan coated with cooking spray. Wrap outside of pan with a double layer of aluminum foil.

Combine 2 Tbsp espresso, cocoa, next ingredients (except eggs); process until well blended.
Mix in eggs with cream; process until smooth. Pour mixture into pan.

Place pan in a large baking pan; add hot water to baking pan to a depth of 1 inch. Bake at 325° for 45 min or until cheesecake center barely moves when pan is touched.

Remove cheesecake from oven; run a knife around outside edge. Cool to room temperature.

Make Topping-
Bring sugar and water to boil, reduce heat and cook until thicken. turn heat off and mix in butter.

Cover and freeze at least 4 hours. Spread favorite topping. (This time I used caramel).
Thaw in fridge 1/2 hour before serving. sprinkle with 0.25 cup chopped hazelnuts.

Number of Servings: 12

Recipe submitted by SparkPeople user RYEAXL1.





TAGS:  Desserts |

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