Amaretto Cheesecake #3 – We Love God!

Because we understand our worth as image-bearers and our identity as children of God, we will not look to the Internet to prove that we are important, valuable, and loved. And because we accept the presence of indwelling sin, we will not be blind to the potential idolatries and temptations we can succumb to online. And because we know ourselves to be fallen creatures, we will accept the limits of our human condition. We cannot have meaningful relationships with thousands of people. We cannot really know what is going on in the world. We cannot be truly here and there at the same time. The biggest deception of our digital age may be the lie that says we can be omni-competent, omni-informed, and omni-present. We cannot be any of these things. We must choose our absence, our inability, and our ignorance – and choose wisely. The sooner we embrace this finitude, the sooner we can be free.

Kevin DeYoung

CATEGORY	CUISINE	TAG	YIELD
Grains, Eggs, Dairy		Pie	8	Servings

INGREDIENTS

1	c	Roasted hazelnuts, 350 f for
		10 minutes
3		Egg whites
2	t	Vanilla
2	c	Powdered sugar
1/2	c	Sugar
1/8	t	Salt
1/2	c	Amaretto
3	t	Unflavored gelatin
2	t	Vanilla
1 1/2	lb	Cream cheese
3/4	c	Sugar
2	T	Lemon juice
1	t	Lemon zest
2	c	Cream

INSTRUCTIONS

From: June Tong <junet@informix.com>  Date: Thu, 10 Aug 1995 03:45:50
GMT CRUST: Heat oven to 350. Grease  10" springform pan and line with
greased parchment. Line a cookie  sheet with greased parchment. Whisk
together eggs and vanilla. Remove  as much skin from the hazelnuts as
you can and process them with one  cup of the powdered sugar for 30
seconds. Add both sugars and process  briefly to combine. With
processer running, pour in egg mixture and  process for 15 seconds or
until smooth. Reserve 1/3 to 1/2 cup of the  batter.  Pour remaining
batter into the springform pan and smooth  with spatula. Pour reserved
batter onto the cookie sheet and spread  out into a 7-8" disk. Bake
crust 25-30 minutes; disk 20-25 minutes.  Cool on a wire rack. Chop up
the disk into 1/8" pieces and soak in  1/4 cup amaretto (not for more
than 15 minutes).  FILLING: Sprinkle gelatin over 1/4 cup amaretto, let
stand 5 min.  Heat in sauce pan with hot (not boiling) water stirring
for 4 min.  Leave in hot water to stay warm. Beat cream cheese with
mixer for 1  minute. Add lemon juice and zest. Beat cream to soft
peaks. Fold 1/3  cream into cream cheese. Fold in remaining whipped
cream and soaked  macaroon bits. Pour into prepared pan, cover with
plastic wrap.  Refrigerate at least 3 hours or preferably overnight.
REC.FOOD.RECIPES ARCHIVES  /DESSERTS  From rec.food.cooking archives.
Downloaded from Glen's MM Recipe  Archive, http://www.erols.com/hosey.

A Message from our Provider:

“That man is truly happy who can say of all his substances, be it little or be it much, ‘The Lord gave it to me’. #Charles Spurgeon.”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 905 Calories From Fat: 502 Total Fat: 57.9g Cholesterol: 134.5mg Sodium: 342.5mg Potassium: 383.3mg Carbohydrates: 91.2g Fiber: 2.7g Sugar: 85.7g Protein: 11.3g