Decadently Healthy Chestnut and Hazelnut Cheesecake
Serves: Serves 12
For the crust
  • ¾ cup spelt flour
  • ½ cup wheat germ
  • 75 g toasted hazelnuts, toasted and crushed
  • 75g roasted and peeled chestnuts, coarsely chopped
  • ¼ cup date paste
  • ¼ cup unsweetened applesauce
  • ¼ tsp Himalayan or fine sea salt
For the Cheese Filling
  • 500g 1% cottage cheese
  • 500g fat free plain Greek Yogurt
  • 500g reduced fat cream cheese, softened (at room temperature)
  • 1½ cup unsweetened chestnut puree
  • ¼ cup all natural hazelnut butter
  • ¾ cup date paste
  • 3 large eggs
  • ¼ cup egg whites
  • The juice of one lime
  • 1 tbsp pure vanilla extract
  • 2 heaping tablespoons arrowroot flour
For the High Protein Chestnut Frosting
To make the "spider web"
  • 2 tbsp fat free plain Greek Yogurt
  • 2 tbsp milk or pasteurized egg whites
For the crust
  1. Preheat oven to 325F. Brush a little bit of olive oil on the bottom and sides of a 9” spring form pan.
  2. Combine all the ingredients for the crust in the bowl of your food processor and process on pulse until well combined. The mixture should hold together when squeezed firmly.
  3. If you feel a little bit more moisture is needed, add a little bit more applesauce, one tablespoon at a time, until desired texture is achieved.
  4. Transfer to reserved baking pan and press firmly to the bottom and halfway up the sides to form a crust. Set aside.
For the Chestnut Hazelnut Cheese Filling
  1. In the bowl of your food processor, add cottage cheese, date paste, hazelnut butter and chestnut puree and process until smooth. Add cream cheese and yogurt and again, process until smooth.
  2. Add eggs, one at a time, giving the mixture a quick spin between each addition, then add egg whites, lime juice and vanilla extract. Sprinkle arrowroot over batter and resume processing until well blended.
  3. Pour batter over reserved crust, tap the sides gently to remove any potential air bubbles then delicately place your cake on the middle rack of the oven and bake for 60 minutes.
  4. When cake is finished baking, turn off the heat, crack the oven door open and leave the cake in to cool for a couple of hours.
  5. Remove cake from the oven and let it cool to room temperature before frosting.
For the High Protein Chestnut Hazelnut Frosting
  1. Add all the ingredients to the bowl of your food processor and process until smooth and creamy.
  2. Pour over cake and spread evenly with a spatula all the way to the edge, while trying to avoid as much as possible any contact between the pan and the icing.
  3. In a small mixing bowl, mix yogurt and milk or pasteurized egg whites until well combined. Transfer that to a small squeeze bottle and with it, draw a nice spiral on top of the icing.
  4. With a toothpick, trace lines across that spiral going from center to the edge and from the edge to the center, alternating between both directions.
  5. Place the cake in the refrigerator to chill completely, at least 6 hours but preferably overnight. Carefully remove cake from the pan and garnish with crushed toasted hazelnuts and a beautiful fanned strawberry, if desired.
  6. For easier cutting, dip your blade in hot water and wipe it dry before each cut.
Nutrition Information
Serving size: Nutritional Information based on 1 serving
Recipe by The Healthy Foodie at