Mocha Hazelnut Cheesecake

Indulge in the ultimate fusion of rich, creamy cheesecake and the irresistible flavors of mocha and hazelnut. This Mocha Hazelnut Cheesecake features a luscious mocha-flavored cream cheese filling, layered on top of a crunchy chocolate hazelnut crust, and finished with a high-protein chocolate hazelnut frosting. It’s the perfect dessert for any special occasion or just to treat yourself to something decadent. Garnished with toasted hazelnuts, each bite is a delightful blend of smooth, creamy, and crunchy textures that will leave you craving more.

Mocha Hazelnut Cheesecake Ingredients

For the Chocolate Hazelnut Crust

• 1½ cups (180g) whole wheat flour
• ½ cup (50g) old-fashioned rolled oats
• 75g toasted hazelnuts, coarsely crushed
• ½ cup (120g) unsweetened applesauce
• ¼ cup (25g) cocoa powder
• ¼ cup (60g) date paste
• ½ tsp ground cinnamon
• ¼ tsp freshly grated nutmeg
• ¼ tsp Himalayan or fine sea salt

The Mocha Cream Cheese Filling

• 500g reduced-fat cream cheese
• 500g 1% fat cottage cheese
• 500g fat-free plain Greek yogurt
• 3 large eggs
• ¾ cup (180g) date paste
• ½ cup (50g) cocoa powder
• ¼ cup (25g) carob powder
• ¼ cup (60ml) egg whites
• 2 tbsp instant coffee, diluted in 2 tbsp boiling water
• Juice of one lime
• 1 tsp pure vanilla extract
• 1 heaping tablespoon arrowroot flour

For the High Protein Chocolate Hazelnut Frosting

• ¼ cup (60g) date paste
• ¼ cup (60g) all-natural hazelnut butter
• ½ cup (120g) fat-free plain Greek yogurt
• ¼ cup (25g) cocoa powder
• 1 tbsp (15ml) coconut oil, melted
• 3 scoops vanilla-flavored whey protein powder

Garnish

• Toasted Hazelnuts, whole and crushed

Mocha Hazelnut Cheesecake Step by Step Instructions

For the Chocolate Hazelnut Crust

1. Preheat the oven to 325°F (163°C). Spray a 9-inch springform pan with cooking spray and line the sides with parchment paper.
2. Combine all crust ingredients in a food processor. Pulse until well combined, and the mixture holds together when squeezed.
3. If needed, add more applesauce one tablespoon at a time to reach the desired consistency.
4. Press the mixture firmly into the bottom of the prepared pan to form the crust. Set aside.

For the Mocha Cream Cheese Filling

1. In a food processor, blend cottage cheese and date paste until smooth.
2. Add cream cheese and yogurt and process until smooth and creamy.
3. Incorporate cocoa powder and carob powder into the mixture until well combined.
4. Add eggs one at a time, then add egg whites, lime juice, and vanilla extract. Sprinkle arrowroot over the batter and process until smooth.
5. Pour the batter over the prepared crust. Gently tap the sides to remove air bubbles.
6. Bake for 55 minutes on the middle rack.
7. After 55 minutes, turn off the oven, crack the door open, and let the cake cool for a couple of hours.
8. Cool to room temperature before refrigerating for at least 6 hours, preferably overnight.

For the High Protein Chocolate Hazelnut Frosting

1. Combine all frosting ingredients in a food processor. Process until smooth and creamy.
2. Remove the cheesecake from the pan, then pour the frosting over the chilled cake.
3. Spread the frosting evenly with a spatula.
4. Garnish with whole and crushed toasted hazelnuts.
5. Slice with a warm blade for easier cutting.

Tips for Success Mocha Hazelnut Cheesecake

• Use Room Temperature Ingredients: Ensure all ingredients are at room temperature before mixing. This helps create a smooth, lump-free cheesecake batter.
• Avoid Overmixing: Overmixing can cause too much air to enter the batter, which can lead to cracks in the cheesecake. Mix just until everything is combined.
• Proper Chilling: Allow the cheesecake to cool completely before adding the frosting. This ensures the frosting sets properly and doesn’t slide off.

Serving Suggestions Mocha Hazelnut Cheesecake

• With Fresh Berries: Serve with a side of fresh raspberries or strawberries for a burst of freshness that complements the rich mocha and hazelnut flavors.
• With a Cup of Coffee: Pair with a hot cup of coffee or espresso to enhance the mocha flavor in the cheesecake.

Mocha Hazelnut Cheesecake Variations

• Salted Caramel Mocha Cheesecake: Drizzle salted caramel over the top for a sweet and salty combination that complements the mocha and hazelnut flavors.
• Nutella Swirl Cheesecake: Swirl some Nutella into the cheesecake filling before baking for an extra indulgent touch.

Mocha Hazelnut Cheesecake Storage Instructions

• Refrigerate Properly: Store the cheesecake in an airtight container in the refrigerator for up to 5 days.
• Freezing Option: You can freeze this cheesecake for up to 2 months. Wrap it tightly in plastic wrap and aluminum foil before freezing. Thaw overnight in the refrigerator before serving.

Nutritional Information Mocha Hazelnut Cheesecake (Per Serving)

• Calories: 380
• Fat: 22g
• Carbohydrates: 35g
• Protein: 18g
• Sugar: 22g
• Fiber: 4g

Mocha Hazelnut Cheesecake FAQs

Can I Use a Different Type of Crust?

Yes, you can substitute the chocolate hazelnut crust with a graham cracker or chocolate cookie crust if you prefer. Just ensure the crust is pressed firmly into the pan and baked until set.

How Do I Prevent Cracks in My Cheesecake?

To prevent cracks, avoid overmixing the batter and do not open the oven door during baking. Cooling the cheesecake slowly in the oven with the door cracked open also helps prevent cracks.

Can I Make This Cheesecake Ahead of Time?

Absolutely! This cheesecake can be made a day or two in advance and stored in the refrigerator until ready to serve. The flavors will develop even more over time.

What Can I Use Instead of Date Paste?

You can substitute date paste with honey, maple syrup, or another sweetener of your choice. Just adjust the quantity based on sweetness preference.

 

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