Butternut Squash Cheesecake With A Chocolate Crust
|For basic fig crust|
|Dried white figs||18 , stalk ends removed|
|Crushed chocolate wafers||236 Milliliter (1 Cup)|
|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)|
|Ground cloves||1⁄2 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)|
Preheat oven to 350Â°F (180Â°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 creamyâ€”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 setâ€”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.