Another common misunderstanding about the doctrine of limited atonement is that it somehow lessens or diminishes the love of God for humanity. Yet, again, exactly the opposite is true. Of all of the doctrines of grace, the doctrine of limited atonement, when correctly understood, magnifies the love of God; it does not diminish it. Limited atonement reinforces the intensive love of God that is revealed in the Bible. God loves His people with a love that saves them from their sin, as opposed to the love of the unlimited atonement view that sees God’s love as being more general in nature. In the unlimited atonement view, He loves everyone in general but saves no one in particular and, in fact, leaves the matter of their salvation up to them. Which is more loving, a love that actually saves people or a love that makes salvation “possible” to those who are dead in trespasses and sins and unable to choose God?

Unknown Author

CATEGORY	CUISINE	TAG	YIELD
Dairy, Fruits, Eggs	Canadian	Cakes, Cheesecakes, Desserts, Fruits	1	Cake

INGREDIENTS

4	oz	White chocolate, chopped
2	pk	8-oz cream cheese
3/4	c	Sugar
3		Eggs
2	ts	Vanilla
	pn	Salt
3	c	Sour cream
1	c	Graham cracker crumbs
2	tb	Butter, melted
2	oz	White chocolate, chopped
2	c	Cranberries
1/3	c	Sugar
1	ts	Cornstarch
		Grated white chocolate for
		Garnish if desired

INSTRUCTIONS

CAKE
CRUST
GLAZE
Crust:  Stir crumbs with butter until well moistened; stir in chocolate.
Press into the bottom of a greased 9-inch springform pan. Centre pan on a
20 X 14 inch piece of foil; press up tightly around side of pan. Bake in
325F oven for 8 minutes.  Let cool on a rack.
Cake:  In a double boiler melt chocolate.  Let cool. In a large bowl, beat
cream cheese until softened. Gradually beat in sugar; beat for 3 minutes or
until fluffy. On low speed, beat in eggs, one at a time, beating well after
each addition.  Stir in vanilla, chocolate and salt; stir in sour cream.
Pour onto crust.
Set cake pan onto a larger shallow pan; pour in enough hot water to come 1
~ inch up the side.  Bake at 325F for 1 1/4 hours or until the edge is set
but centre still jiggles slightly. Turn oven off; let cool in oven for 1
hour.  Remove from larger pan and remove foil; let cool on a rack. Cover
and refrigerate over night.
Glaze:  In saucepan cook cranberries and 1/4 cup water, partially covered,
just until boiling.  Stir in sugar and return to a boil; cook for 2 minutes
or until sugar is dissolved but berries have not popped. Drain, reserving
juice and berries seperately.
Remove cake from pan; place on cake plate.  Return juice to saucepan; blend
in cornstarch.  Cook, whisking, until boiling and thickened; let cool
slightly.  Spoon berries around edge of the cake. Spoon glaze over top.
Refrigerate for 1 hour or until set. Garnish with chocolate gratings.
Canadian Living December 1993

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