Desserts

Chocolate Cheesecake with Fig Crust

Chocolate Cheesecake with Fig Crust
 
From Graham Kerr's Minimax Cookbook.
Author:
Recipe type: Dessert
Serves: 12 Servings
Ingredients
  • Crust:
  • 18 dried white figs, stalk ends removed
  • 1 cup graham cracker crumbs
  • Filling:
  • ¾ cup brown sugar
  • 1 cup evaporated milk
  • 4 envelopes unflavored gelatin
  • 4 Tbsp. unsweetened cocoa powder
  • 2 tsp. vanilla
  • 3 cups 2% fat cottage cheese
  • Garnish:
  • Paper-thin orange slices or orange zest
Instructions
The Fig Crust:
  1. In a processor, pulse the figs and graham crackers until they clump together in a sticky ball—about 30 seconds. 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.
  2. Lightly grease a high-sided 7 inch 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. Smother the crust over the bottom of the pan completely first, work out from the center, then build up the sides, ringing 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:
  1. In a small pan, mix the gelatin with the evaporated milk and warm on low heat until the gelatin is dissolved—about 3 minutes. In a blender, puree the evaporated milk and gelatin mixture, the sugar, cocoa and vanilla until completely incorporated.
  2. Add the cottage cheese one cup at a time, keeping one cup in reserve. (Graham says: Because I like a bit of texture in my filing, 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.)
  3. Pour the filling into the prepared crust, pop into the refrigerator and chill until set—about 2-3 hours.
To Serve:
  1. Unmold, slice with a warm knife and garnish each piece with a paper-thing orange slice or blanched orange zest.
Notes
Graham likes thin slices of tall cheesecake, because he finds it more satisfying to the eye. I think I did mine in an 8 inch, and it worked out fine.
I find the fig crust a little strong, so I eventually switched it to a regular graham cracker crust, but then you lose the fiber and low fat aspects.
Nutrition Information
Calories: 210 Fat: 3 Fiber: 3