Cranberry And White Chocolate Cheesecake

The conversion of a sinner being not owing to a man's self determination, but to God's determination, and eternal election, which is absolute, and depending on the sovereign Will of God, and not on the free will of man; as is evident from what has been said: and it being very evident from the Scriptures, that the eternal election of saints to the faith and holiness, is also an election of them to eternal salvation; hence their appointment to salvation must also be absolute, and not depending on their contingent, self-determining Will

Jonathan Edwards

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

INGREDIENTS

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

INSTRUCTIONS

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

A Message from our Provider:

“Famous last words: I’ll get right with God later”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 6682 Calories From Fat: 1693 Total Fat: 192.1g Cholesterol: 977.9mg Sodium: 814.9mg Potassium: 1753.9mg Carbohydrates: 1214g Fiber: 77.3g Sugar: 237.7g Protein: 33.4g