We Love God!

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

Saving faith is not a decision that is made, and it is not a mouthing of a certain formula. Even if the formula is recited in prayer, this is not saving faith. Manipulating a person to say go through certain motions and say certain words does him no good whatever. This is not saving faith. This is dangerous indeed. Can a man really be saved by saying 'yes' to a series of questions? Have we done them any favor by allowing them to think so? This is a misunderstanding of saving faith. It is a confusion of professed faith with true saving faith. This mistake has resulted in the unprecedented number of false converts which this century of evangelism has produced. Decisions and numbers there are, but the 'converts' are notoriously unconverted. This is a direct result of confusing decisions with true faith, and it is a blight on the church. It is also inevitable. And it is shameful. And it is harmful, for we have convinced unconverted people that they are safe.

Fred Zaspel

We Love God!

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

Triple-layer Chocolate Cheesecake

January 30, 2023

CATEGORY	CUISINE	TAG	YIELD
Dairy, Eggs	Swiss	Cakes, Cheesecake, Cyberealm, Desserts, Kooknet	1	Cake

INGREDIENTS

		Crust:
3/4	c	Sliced blanched almonds
		Filling:
4	oz	Swiss milk chocolate
		finely chopped
4	oz	Swiss white chocolate
		finely chopped
4	oz	Swiss dark chocolate
		finely chopped
2	lb	Neufchatel cheese softened
1 3/4	c	Granulated sugar
4		Eggs – room temperature
3/4	c	Heavy cream
		Glaze:
4	oz	Semisweet chocolate
		finely chopped
1/2	c	Heavy cream

INSTRUCTIONS

Foil wrap bottom of 10 x 3 springform pan. Generously butter bottom
and sides of pan. Crush 1/4 cup almonds in your hand and press onto
the bottom of the pan. Refrigerate.  Melt chocolates separately.  Beat
cheese 3-5 minutes until smooth and creamy. Beat in sugar. Beat  in
eggs on medium speed one at a time, beating well after each  addition.
Beat in cream until well blended.  Measure out a scant 2-1/3 cup of
cheesecake batter and fold in milk  chocolate just until combined. Pour
into prepared pan.  Divide remaining batter in half and add white
chocolate to half and  dark chocolate to half. Pour white mixture
gently on top of milk  chocolate layer. Gently top with dark chocolate
layer.  Place pan in roasting pan on middle rack of 325 degree F. oven.
Pour  boiling water in roaster halfway up springform. Bake for 1 hour
and 45  minutes to 2 hours until set. Turn off oven and let cheesecake
sit  with door closed another hour. Remove and cool to room
temperature.  Refrigerate at least 5 hours.  Bring cream to a boil.
Pour over chocolate and let sit for 30 seconds  until chocolate melts.
Whisk smooth. Pour glaze on top of cake and  use a small spatula to
spread evenly. Refrigerate 10 minutes to set  the glaze.  Remove cake
from pan and press remaining almonds around the sides.  Edited to MM
format by: Lois Flack, CYBEREALM BBS, Watertown, NY -  Home of Kook-Net
(315)782-1120   -  From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini

A Message from our Provider:

“Jesus: beaten so that you could be unbeatable”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 6121 Calories From Fat: 3677 Total Fat: 423.6g Cholesterol: 1822.9mg Sodium: 3446.2mg Potassium: 2622mg Carbohydrates: 486.1g Fiber: 18g Sugar: 384.4g Protein: 140.8g