God: "I looked for someone to take a stand for me, and stand in the gap" (Ezekiel 22:30)
He was born in an obscure village, the child of a peasant woman. He grew up in another obscure village, where He worked in a carpenter shop until He was thirty. Then for three years He was an itinerant preacher. He never had a family or owned a home. He never set foot inside a big city. He never traveled two hundred miles from the place He was born. He never wrote a book, or held an office. He did none of the things that usually accompany greatness. While He was still a young man, the tide of popular opinion turned against Him. His friends deserted Him. He was turned over to His enemies, and went through the mockery of a trial. He was nailed to a cross between two thieves. While He was dying, His executioners gambled for the only piece of property He had – His coat. When He was dead, He was taken down and laid in a borrowed grave. Nineteen centuries have come and gone, and today He is the central figure for much of the human race. All the armies that ever marched, and all the navies that ever sailed, and all the parliaments that ever sat, and all the kings that ever reigned, put together, have not affected the life of man upon this earth as powerfully as this “One Solitary Life” (James Francis).
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Creamy Cheesecake
0
(0)
CATEGORY
CUISINE
TAG
YIELD
Grains, Dairy, Eggs
8
-10 servin
INGREDIENTS
5
oz
Simple cookies (to obtain 1-1/4 cups crumbs)
1/4
c
Walnut or pecan halves
3
tb
Sugar
6
tb
(a little less than 1/2 cup) unsalted butter melted.
16
oz
Cream cheese, cut into pieces and softened
1/2
c
Sour cream
3/4
c
Sugar
3
lg
Eggs
1
lg
Lemon, grated rind of
1
ts
Vanilla extract
1 1/2
c
Sour cream
3
tb
Sugar
1
ts
Vanilla extract
INSTRUCTIONS
NUTTY CRUMB CRUST
CHEESE FILLING
SOUR-CREAM TOPPING
Crust: Preheat oven to 160 C (350 F). Process cookies in a food processor
to fine crumbs, or put them in a bag and crush them with a rolling pin.
Measure 1-1/4 cups. Chop nuts. Mix crumbs with nuts and sugar. Add melted
butter and mix well. Lightly butter a 23-cm (9 in.) springform pan. Press
nut mixture in an even layer on bottom and about 2-1/2 cm (1 in.) up sides
of pan. Bake 10 minutes. Remove and let cool completely. Leave oven at 160
C/350 F.
Filling: Beat cream cheese with sour cream at low speed until very smooth.
Gradually beat in sugar. Beat in eggs, one by one. Beat in lemon rind. If
using a vanilla bean, scrape its seeds with point of a knife into cheese
mixture; or stir in vanilla extract. Carefully pour filling into cooled
crust and bake about 45 minutes or until firm in center. Remove from oven
and cool for 15 minutes. Raise oven temperature to 200 C (390 F).
Topping: Mix together sour cream, sugar and vanilla. Carefully spread
topping on cake in an even layer, without letting it drop over crust.
Return cake to oven and bake 7 minutes. Remove from oven and cool to room
temperature. Refrigerate at least 2 hours before serving. (Cake can be kept
3 days in refrigerator.) Remove sides of springform pan just before
serving.
General tip: For cutting cheesecakes, if you do not have a cutting wire,
use dental floss. Grip a length of floss with both hands; cut down through
the cake; then draw the floss out one side at the bottom (as opposed to
pulling it back up through the cake). This gives each slice a sharp,
straight edge. Posted to EAT-L Digest 18 Mar 97 by Ruth Heiges
<heiges@POST.TAU.AC.IL> on Mar 19, 1997
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