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Half-Caf, Double-Cap Cheesecake

July 08, 1993|BETTY ROSBOTTOM

This cheesecake has a chocolate-cookie crumb, a crushed-hazelnut crust and a filling made with yogurt cheese (drained low-fat yogurt) and light cream cheese flavored with coffee, sugar and hazelnut liqueur.

After the cheesecake is baked and chilled, melted chocolate is drizzled over the top as a garnish. The dessert will easily serve 10 to 12 people, and although not dietetic, it is lower in fat because low-fat yogurt cheese replaces sour cream in the recipe. When served well-chilled, it is rich in taste as well as smooth in texture and makes a perfect dessert for special summer events.

For the Record
Los Angeles Times Thursday July 15, 1993 Home Edition Food Part H Page 31 Column 2 Food Desk 10 inches; 326 words Type of Material: Correction; Recipe
Recipe Redux--The following recipe appeared incorrectly in the Betty Rosbottom story on cheesecake in the July 8 Food section. Here is the corrected version.
CAPPUCCINO CHEESECAKE
1 cup finely ground plain chocolate wafers
1 cup ground toasted and skinned hazelnuts
1/4 cup unsalted butter, melted
1 pound light cream cheese
2 cups low-fat yogurt cheese, made from 48 ounces plain low-fat yogurt (reserve extra yogurt cheese for topping)
Sugar
3 tablespoons instant coffee (preferably dark-roasted crystals), dissolved in 1/4 cup hot water
1 1/2 teaspoons hazelnut liqueur
3 large eggs, lightly beaten
1 cup or remainder of drained yogurt cheese
Scant 1/2 teaspoon ground cinnamon
4 ounces semisweet chocolate, melted
Whole toasted hazelnuts, optional
To prepare crust, toss together cookie crumbs and ground nuts in 9-inch springform pan. Add melted butter and mix well with fork until crumb mixture is thoroughly moistened. Pat mixture evenly on bottom and halfway up sides of pan. Set aside.
To prepare filling, place cream cheese and 2 cups yogurt cheese in bowl of electric mixer. On medium speed, add 1 cup sugar in thin stream, beating until mixture is smooth and creamy. Reduce to slow speed and add coffee mixture, hazelnut liqueur, eggs and beat just until incorporated. Pour filling into prepared pan. Bake at 350 degrees on center oven rack 45 minutes.
Meanwhile, prepare topping. Mix together remaining approximately 1 cup yogurt cheese, 2 teaspoons sugar and cinnamon in bowl.
After 45 minutes, remove cheesecake from oven. Turn oven off. Use spatula to spread topping over cake. Return cake to turned off oven. Shut door and leave cake in oven 30 minutes. Remove cake and cool. Cover and refrigerate 6 hours or longer.
Place melted chocolate in pastry bag fitted with small 1/8-inch tip or in plastic container (such as mustard or ketchup dispenser) with pointed lid top. Make tick-tack-toe pattern with chocolate on top of cake. Place several hazelnuts in center. (Cheesecake can be made 2 days ahead. Keep covered and refrigerated.) Makes 12 servings.
Note: To make yogurt cheese, place yogurt in paper-towel-lined mesh strainer set over bowl. Let drain 8 hours or overnight in refrigerator. You should get about 3 cups solid cheese from 48 ounces (6 cups) yogurt. Keep covered and refrigerated up to 2 days.

CAPPUCCINO CHEESECAKE 1 cup finely ground plain chocolate wafers 1 cup ground toasted and skinned hazelnuts 1/4 cup unsalted butter, melted 1 pound light cream cheese 2 cups low-fat yogurt cheese, made from 48 ounces plain low-fat yogurt (reserve extra yogurt cheese for topping) Sugar 3 tablespoons instant coffee (preferably dark-roasted crystals), dissolved in 1/4 cup hot water 1 1/2 teaspoons hazelnut liqueur 3 large eggs, lightly beaten 1 cup or remainder of drained yogurt cheese 2 teaspoons sugar Scant 1/2 teaspoon ground cinnamon 4 ounces semisweet chocolate, melted Whole toasted hazelnuts, optional

To prepare crust, toss together cookie crumbs and ground nuts in 9-inch springform pan. Add melted butter and mix well with fork until crumb mixture is thoroughly moistened. Pat mixture evenly on bottom and halfway up sides of pan. Set aside.

To prepare filling, place cream cheese and 2 cups yogurt cheese in bowl of electric mixer. On medium speed add 1 cup in thin stream, beating until mixture is smooth and creamy. Reduce to slow speed and add coffee mixture, hazelnut liqueur and then eggs and beat just until incorporated. Pour filling into prepared pan. Bake at 350 degrees on center oven rack 45 minutes.

Meanwhile, prepare topping. Mix together remaining approximately 1 cup yogurt cheese, 2 teaspoons sugar and cinnamon in bowl.

After 45 minutes, remove cheesecake from oven. Turn oven off. Use spatula to spread topping over cake. Return cake to turned-off oven. Shut door and leave cake in oven 30 minutes. Remove cake and cool. Cover and refrigerate 6 hours or longer.

Place melted chocolate in pastry bag fitted with small 1/8-inch tip or in plastic container (such as mustard or ketchup dispenser) with pointed lid top. Make tick-tack-toe pattern with chocolate on top of cake. Place several hazelnuts in center. (Cheesecake can be made 2 days ahead. Keep covered and refrigerated.) Makes 12 servings.

\o7 Note\f7 : To make yogurt cheese, place yogurt in paper-towel-lined mesh strainer set over bowl. Let drain 8 hours or overnight in refrigerator. You should get about 3 cups solid cheese from 48 ounces (6 cups) yogurt. Keep covered and refrigerated up to 2 days.

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