Cheesecake A La Beeje – We Love God!

What irony that sinners consider the greatest problem they face in this world to be the problem of pain. The ultimate insult against God is that man thinks he has a problem of pain. Man, who deserves to be plunged into hell at this moment, and is indescribably fortunate that he is breathing normally, complains about unhappiness. Instead of falling on his knees in the profoundest possible gratitude that God holds back His wrath and infinite fury, the sinner shakes his fist in heaven’s face and complains against what he calls “pain.” When he receives his due, he will look back on his present condition as paradisiacal. What he now calls misery, he will then consider exquisite pleasure. The most severe torment anyone has ever known in this life will seem like heaven in comparison with one moment of the full fury of the divine Being.

John Gerstner

CATEGORY	CUISINE	TAG	YIELD
Dairy, Eggs			10	Servings

INGREDIENTS

		Gingersnap Crust-
2	T	Butter, softened
16		Gingersnap cookies OR 24
		small ones crushed
		Cheesecake-
2	lb	Cream cheese, at room
		temperature
5		Eggs
1	c	Heavy cream
2/3	c	Sour cream
2	T	Flour
1 3/4	c	Very fine sugar*
2	T	Fresh lemon juice
1	t	Vanilla

INSTRUCTIONS

You can sometimes find it in boxes, but do not use Confectioners'
sugar...regular sugar will work fine, but toss it in the blender to
make it finer.  Gingersnap crust: Mix butter and cookie crumbs and
press firmly in the  bottom of a 10" springform pan (I do not go up the
sides).  Cheesecake: Beat cream cheese until creamy. Add lemon juice
and  vanilla. Add eggs, one at a time, beating in each one well. Mix in
sugar and flour. (I mix the sugar and flour together first). Very
gently stir in the cream and sour cream.  Pour filling on top of crust.
Bake at 300Â°F for 50 minutes (sometime  I cook for 1 hour, as ovens
vary). Turn off oven, but leave the  cheesecake in the oven for 1 hour
longer, with the door closed. It  might crack on the top, but that does
not matter. Let cool a little  more, then put in the refrigerator,
UNcovered (it will sweat), and  let chill, then you may cover. Top with
your favorite pie  filling...or not.  Makes a large delicious
cake...Very moist. Don't worry if it's still a  little jiggly...it will
continue to set as it cools.  Recipe by: BJ Hughes (the Beeje)  Posted
to MC-Recipe Digest by "creedenites"  <creedenites@sprintmail.com> on
Feb 15, 1998

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 834 Calories From Fat: 463 Total Fat: 52.6g Cholesterol: 239.5mg Sodium: 605.3mg Potassium: 383.1mg Carbohydrates: 80.8g Fiber: 1.2g Sugar: 48.7g Protein: 12.4g