Ingrients & Directions

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

1/4 c Brown sugar; (177 ml)
1 c Evaporated skimmed milk;
-(236 ml)
4 Envelopes unflavoured
4 tb Unsweetened cocoa powder;
-(60 ml)
2 ts Vanilla; (10 ml)
3 c Cottage cheese; (708 ml)

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. 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 to the bottom and completely up the sides of
the pan. Dip you fingers into a bowl of cold water to alleviate any

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

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.

12 servings