Chocolate-hazelnut cheesecake
3 hours 5 minutes
Toasted hazelnuts top this cheesecake made from tofu and cottage cheese, major sources of calcium.
Leslie Glover
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Ingredients
Serves: 12
- 1⁄3 cup hazelnuts
- 1 cup (125 g) wheatmeal biscuit crumbs
- 1 tablespoon canola oil
- 1⁄4 cup unsweetened cocoa powder
- 500 g silken tofu
- 1 cup (220g) cottage cheese
- 30 g dark chocolate, melted
- 1⁄2 cup white sugar
- 2⁄3 cup packed brown sugar
- 2 tablespoons plain flour
- 1 egg
- 2 egg whites
- 1 teaspoon vanilla extract
Directions
Preparation:15min ›
Cook:2hours50min ›
Ready in:3hours5min
- Preheat oven to 190°C. Toast hazelnuts on a baking sheet until skins begin to crinkle, about 7 minutes. Leave oven on. Rub hazelnuts with kitchen towel to remove as much of the skin as possible. When hazelnuts are cool enough to handle, coarsely chop and set aside.
- In small bowl, stir together biscuit crumbs, oil and 1 tablespoon water. Press mixture into bottom and part way up sides of 20-cm springform pan. Bake for 8 minutes or until crust is set. Cool on rack. Reduce oven to 180°C.
- In small bowl, combine cocoa and 1⁄4 cup water until well moistened. In food processor, combine tofu, cheese, chocolate, white sugar, brown sugar, flour, whole egg, egg whites, vanilla and cocoa mixture, and process until very smooth.
- Pour batter into baked crust. Bake for 40 minutes. Reduce oven to 120°C, sprinkle nuts on top and bake for 10 minutes or until just set. Cool to room temperature; refrigerate for 2 hours or until chilled.
Health tip
The egg in this cheesecake offers vitamin D and the canola oil provides omega-3 fatty acids.
