INGREDIENTS

INSTRUCTIONS

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
stickiness.  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  unprocessed.  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.
Converted by MC_Buster.  Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
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Calories: 92
Calories From Fat: 21
Total Fat: 2.4g
Cholesterol: 8.4mg
Sodium: 253.4mg
Potassium: 146.8mg
Carbohydrates: 9.3g
Fiber: <1g
Sugar: 8.2g
Protein: 8.8g