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God: "I looked for someone to take a stand for me, and stand in the gap" (Ezekiel 22:30)

All of our discussions of the style and mechanics of worship must be anchored in a deeply biblical and richly gospel-centered understanding of what worship is. We might be tempted at a worship conference to focus exclusively on the style and mechanics of worship. And these are important! But a larger challenge is to link how we approach the week-in, week-out task of planning and leading worship with our theological understanding of worship. Do our planning and leading habits, mechanics, and techniques enable people to experience worship in the deepest, most profound, most Christ-centered way? Does our work form our congregations in a deeply biblical faith? We need a high-octane theology of worship - and one that is not simply articulated in writing, but enacted in our worship and lived out in our lives (John Witvliet).

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We Love God!

God: "I looked for someone to take a stand for me, and stand in the gap" (Ezekiel 22:30)

Ginger Mascarpone Cheesecake With A Chocolate Crust

January 28, 2023

CATEGORY	CUISINE	TAG	YIELD
Dairy, Eggs		Cheesecakes	1	Servings

INGREDIENTS

		For Cheesecake:
2	lb	Cream cheese
1/2	lb	Mascarpone cheese
1 1/4	c	Sugar
2		Eggs
1 1/2	T	Fresh grated ginger
		For Crust:
1/2	lb	Cold sweet butter
1/2	c	Sugar
1 1/2	c	Flour
1/2	c	Cocoa powder
1	pn	Salt

INSTRUCTIONS

Prepare crust: Combine the butter and sugar in the bowl of an electric
mixer.  Using the paddle attachment, mix on low speed for 15 seconds.
Add the flour, cocoa, and salt and continue mixing on low speed until
dough comes together.  Put the dough on a lightly floured board and
roll it into a 10"  circle. Line the bottom and 1/2 inch up the sides
of the springform  pan. Freeze the crust for at least 1 hour.  Bake the
crust in a preheated 225 degree oven for 25 minutes.  Set  aside to
cool.  To make cheesecake: Preheat the oven to 300Â°. Put the cream
cheese  and the mascarpone in the bowl of an electric mixer. Using the
paddle  attachment, beat on medium speed until smooth. Continuing to
mix,  slowly add the sugar.  Beat in the eggs one at a time, mixing
well after each addition.  Stir in the grated ginger. Spread the batter
over the baked crust.  Put the cheesecake in the oven.  Place a pan of
hot water on another  rack below the cheesecake. (The steam from the
water prevents a crust  from forming on top of the cake.)  Bake the
cheesecake for 35 to 60 minutes, until almost set.  (The  center will
not be completely firm.) When the cake has finished  baking, remove it
from the oven, loosen it from the edges of the pan  by running a knife
around the inside edge. Let the cheesecake cool  for 30 minutes at room
temperature.  Both steps help prevent the top  from cracking.
Refrigerate the cheesecake until cold.  Unmold the cake by again
running a knife around the outside edge of the pan and then releasing
the latch on the springform.  To serve, cut the cheesecake with a hot
dry knife.  (Dip the knife in  hot water and then dry it off.)  Recipe
By     : Jack and Kay Hartman  Posted to EAT-L Digest 24 Sep 96  Date:
Wed, 25 Sep 1996 06:05:19 -0300  From:    Betsy Burtis
<ebburtis@IX.NETCOM.COM>

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