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Name: Chocolate Cheesecake with Fig Crust
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 12
Cuisine: American
Ingredients: 18 Dried white figs; stalk ends; 1 c Graham cracker crumbs; (236

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INGREDIENTS

18 Dried white figs; stalk ends
1 c Graham cracker crumbs; (236

Servings

INSTRUCTIONS

MMMMM--------------------------FILLING------------------------------- 1/4 c Brown sugar; (177 ml) 1 c Evaporated skimmed milk; -(236 ml) 4 Envelopes unflavoured -gelatine 4 tb Unsweetened cocoa powder; -(60 ml) 2 ts Vanilla; (10 ml) 3 c Cottage cheese; (708 ml)MMMMM--------------------------GARNISH------------------------------- Paper-thin orange slices or -orange zest. Fig Crust: Pulse the figs and the graham crackers in a processor until they clump together in a sticky ball - about 30 seconds. Dont process too long or the crackers will lose their texture. Transfer to a small bowl and press the mass into roughly the same shape as the cheesecake pan. Lightly grease a high sided 7 inch (18 cm) springform cheesecake pan. Press the crust mixture to the bottom and completely up the sides of the pan. Dip you fingers into a bowl of cold water to alleviate any stickiness. Smooth the crust over the bottom of the pan completely first, working out from the centre, then build up the sides, bring the crust up to and beyond the rim of the pan. Finally trim the crust with a small sharp knife for a clean presentation. The Filling: In a small pan mix the gelatine with the evaporated milk and warm on a low heat until the gelatine is dissolved - about 3 minutes. In a blender puree the evaporated milk and gelatine mixture, the sugar, cocoa and vanilla until completely incorporated - about 30 seconds. Add the cottage cheese one cup at a time, keeping one cup in reserve. Because I like a bit of texture in my filling I leave the mixture in the food processor until it is completely smooth and then turn it into a bowl, stirring in the last cup of cottage cheese unprocessed. Pour the filling into the prepared crust, pop into the fridge and chill and set - about 2 - 3 hours. To Serve: Unmold, slice with a warm knife and garnish each piece with a paper-thin orange slice or blanched orange zest.

NOTES

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Chocolate Cheesecake with Fig Crust

18 Dried white figs; stalk ends
1 c Graham cracker crumbs; (236

MMMMM--------------------------FILLING-------------------------------    1/4 c  Brown sugar; (177 ml)      1 c  Evaporated skimmed milk;           -(236 ml)      4    Envelopes unflavoured           -gelatine      4 tb Unsweetened cocoa powder;           -(60 ml)      2 ts Vanilla; (10 ml)      3 c  Cottage cheese; (708 ml)MMMMM--------------------------GARNISH-------------------------------           Paper-thin orange slices or           -orange zest.   Fig Crust: Pulse the figs and the graham crackers in a processor  until they clump together in a sticky ball - about 30 seconds. Dont  process too long or the crackers will lose their texture. Transfer to  a small bowl and press the mass into roughly the same shape as the  cheesecake pan.    Lightly grease a high sided 7 inch (18 cm) springform cheesecake pan.  Press the crust mixture to the bottom and completely up the sides of  the pan. Dip you fingers into a bowl of cold water to alleviate any  stickiness.    Smooth the crust over the bottom of the pan completely first, working  out from the centre, then build up the sides, bring the crust up to  and beyond the rim of the pan. Finally trim the crust with a small  sharp knife for a clean presentation.    The Filling: In a small pan mix the gelatine with the evaporated milk  and warm on a low heat until the gelatine is dissolved - about 3  minutes. In a blender puree the evaporated milk and gelatine mixture,  the sugar, cocoa and vanilla until completely incorporated - about 30  seconds. Add the cottage cheese one cup at a time, keeping one cup in  reserve. Because I like a bit of texture in my filling I leave the  mixture in the food processor until it is completely smooth and then  turn it into a bowl, stirring in the last cup of cottage cheese  unprocessed.    Pour the filling into the prepared crust, pop into the fridge and  chill and set - about 2 - 3 hours.    To Serve: Unmold, slice with a warm knife and garnish each piece with  a paper-thin orange slice or blanched orange zest.

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Nutrition

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Serving Size: 1 Serving (0g)
Recipe Makes: 12 servings

Calories: 0
Calories from Fat: 0 (NaN%)

Amt Per Serving		% DV

	Total Fat 0g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0g
Cholesterol 0mg		0 %
Sodium 0mg		0 %
Potassium 0mg		0 %
Total Carbohydrate 0g		0 %
	Dietary Fiber 0g	0 %
	Sugars, other 0g
Protein 0g		0 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.