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Hazelnut Cheesecake

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Ingredients
  Roasted hulled hazelnuts 3 Ounce, finely ground
  Part skim ricotta cheese 1 Pound
  Low fat lemon yogurt 2 Cup (32 tbs)
  Egg 1
  Egg white 1
  Arrowroot 1⁄4 Cup (4 tbs)
  Sugar 2⁄3 Cup (10.67 tbs)
  Vanilla extract 1⁄2 Teaspoon
  Almond extract 1⁄4 Teaspoon
  Salt 1⁄4 Teaspoon
  Grated lemon zest 1⁄4 Teaspoon
Directions

1. Preheat the oven to 300°
2. Lightly coat a 7-inch springform pan with nonstick cooking spray.
3. Reserving 1 tablespoon of the ground hazelnuts, combine all of the remaining ingredients in a medium-size bowl and mix well. Pour the mixture into the pan and bake 1 hour. Turn off the oven and let the cake cool in the unopened oven 1 1/2 to 2 hours, then cool the cake on a rack at room temperature another 1 1/2 hours.
4. Remove the cake from the pan and sprinkle the top with the reserved ground hazelnuts. Refrigerate the cake 3 to 4 hours, or overnight, before serving.

Recipe Summary

Cuisine: 
American
Course: 
Dessert
Method: 
Baked
Dish: 
Cake
Ingredient: 
Hazelnut
Interest: 
Healthy

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Average: 4.1 (19 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2093 Calories from Fat 867

% Daily Value*

Total Fat 101 g155.5%

Saturated Fat 32.3 g161.3%

Trans Fat 0 g

Cholesterol 379.2 mg126.4%

Sodium 1494.6 mg62.3%

Total Carbohydrates 209 g69.6%

Dietary Fiber 8.5 g34.2%

Sugars 171.7 g

Protein 99 g198%

Vitamin A 45.5% Vitamin C 15.1%

Calcium 220% Iron 43.1%

*Based on a 2000 Calorie diet

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Hazelnut Cheesecake Recipe