You are here

Butternut Squash Cheesecake With A Chocolate Crust

food.master's picture
Ingredients
For basic fig crust
  Dried white figs 18 , stalk ends removed
  Crushed chocolate wafers 236 Milliliter (1 Cup)
For filling
  Cooked butternut squash 472 Milliliter (Use 1 Small Sized To Yield 2 Cups Cooked)
  Unflavored gelatin 1 Ounce, completely dissolved in 1 cup or 236 milliliter warmed water (4 Envelopes, 1/4 Ounce Each)
  Brown sugar 177 Milliliter (3/4 Cup)
  2% fat cottage cheese 2 Cup (32 tbs)
  Cinnamon 1⁄2 Teaspoon
  Ground cloves 1⁄2 Teaspoon
  Ginger 1⁄4 Teaspoon
  Plain non-fat yogurt 236 Milliliter (1 Cup)
  Orange zest/12 paper-thin orange slices. 1 Ounce, cut into strips (Use 1 Heaping Tablespoon, To Garnish)
Directions

Preheat oven to 350°F (180°C).
Cut the squash in half, remove the seeds, place face down on a baking sheet and bake in the preheated oven for 40 minutes.
Remove and let cool.
Scoop 2 cups (47.2 ml) of the flesh out and puree for this recipe and freeze the rest for future use.
Make the Fig Crust, substituting chocolate wafers for the graham cracker crumbs, and press into a springform pan.
The Filling: In a blender, puree all the ingredients except the squash and yogurt until smooth and creamy—about 2 minutes, gradually increasing the speed.
Stir if necessary to complete the incorporation.
Turn this mixture into the reserved squash and stir thoroughly.
Then fold in the yogurt until just combined.
Pour the filling into the prepared crust, pop into the refrigerator and chill until set—about 2 to 3 hours.
To Serve: Unmold, slice with a warm knife and garnish each piece with orange zest or a thin orange slice.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Dessert
Method: 
Chilling
Ingredient: 
Chocolate
Interest: 
Party
Servings: 
4

Rate It

Your rating: None
4.22
Average: 4.2 (15 votes)