Chocolate Cheesecake With Fig Crust
|Dried white figs||18 , stalk ends removed|
|Graham cracker crumbs||240 Milliliter (1 Cup)|
|Brown sugar||180 Milliliter (3/4 Cup)|
|Evaporated skim milk||240 Milliliter (1 Cup)|
|Unflavored gelatin||4 Tablespoon (4 Envelopes)|
|Unsweetened cocoa powder||4 Tablespoon|
|2% fat cottage cheese||710 Milliliter (3 Cups)|
|Thin orange slices/Orange zest||3 (Paper-Thin)|
The Fig Crust: In a processor, pulse the figs and graham crackers until they clump together in a sticky ballâ€”about 30 seconds (on my Oster Kitchen Center, half speed does the job perfectly).
Don't 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 into the bottom and completely up the sides of the pan.
Dip your fingers into a bowl of cold water to alleviate any stickiness.
Smooth the crust over the bottom of the pan completely first, work out from the center, then build up the sides, bringing 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 gelatin with the evaporated milk and warm on low heat until the gelatin is dissolvedâ€”about 3 minutes.
In a blender, puree the evaporated milk and gelatin mixture, the sugar, cocoa and vanilla until completely incorporatedâ€”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 refrigerator and chill until setâ€”about 2 to 3 hours.
To Serve: Unmold, slice with a warm knife and garnish each piece with a paper-thin orange slice or blanched orange zest.