Preparation:
Preheat oven to 325 degrees. Coat the bottom of a 10-inch
springform pan with cooking spray; sprinkle with cookie crumbs and
set aside. Place hazelnuts on a baking sheet and bake for 15
minutes. Turn nuts out onto a towel; roll up towel and rub off
skins. Place hazelnuts in a blender container; cover and process
until finely chopped. Combine 1/2 cup sugar and water in a small
saucepan; place over medium heat. Caramelize by stirring often until
sugar melts and is golden, about 12 minutes. Stir in hazelnuts.
Rapidly spread mixture onto a baking sheet coated with cooking spray.
Cool completely. Break into small pieces; place in a blender
container. Cover and process until finely ground; set aside. Position knife blade in food processor bowl; add cottage cheese and
cream cheese, and process until smooth. Add brown sugar, Frangelico
and 4 egg whites; process just until smooth. Pour into a large bowl.
Stir in hazelnut mixture, reserving 1/4 cup. Beat remaining 2 egg
whites and
cream of tartar at high speed until foamy. Gradually add remaining 2
tablespoons sugar, 1 tablespoon at a time, beating until stiff peaks
form. Gently stir 1/4 of egg whites into cheese mixture; gently fold
in remaining egg whites. Pour into prepared pan. Bake for 35
minutes, or until almost set. Remove from oven and cool for 15
minutes.
Cover and chill for at least 8 hours; top with reserved hazelnut
mixture. |
