There is nothing in us or done by us, at any stage of our earthly development, because of which we are acceptable to God. We must always be accepted for Christ’s sake, or we cannot be accepted at all. This is not true of us only when we believe. It is just as true after we have believed. It will continue to be true as long as we live. Our need of Christ does not cease with our believing; nor does the nature of our relation to Him or to God through Him ever alter, no matter what our attainments in Christian graces or our achievements in behavior may be. It is always on His “blood and righteousness” alone that we can rest.

B.B. Warfield

CATEGORY	CUISINE	TAG	YIELD
Dairy, Eggs		D, E, S, S, E	10	Servings

INGREDIENTS

10		Whole cinnamon graham crackers; finely crushed
2	tb	Butter; melted
24	oz	Cream cheese; softened
1 1/4	c	Sugar
1 1/2	ts	Vanilla extract
4		Eggs
16	oz	Sour cream
1	c	(1/2 pint) heavy cream

INSTRUCTIONS

Preheat the oven to 350F. In a medium-sized bowl, combine the crushed
graham crackers and the butter. Using your fingers, press the crumb mixture
into the bottom of a 9- or 10-inch springform pan, forming a crust. In a
large bowl, with an electric beater on medium speed, beat the cream cheese,
sugar, vanilla, and 1 egg until smooth and creamy. Add the remaining 3 eggs
and the sour cream and beat until well combined. Add the heavy cream and
beat for 2 to 3 minutes, or until well blended. Pour over the crust and
bake for 35 to 40 minutes, or until firm. Turn off the oven and open the
door for 1 minute, allowing the temperature to drop. Close the door and
allow the cake to sit in the oven for 15 minutes. Remove the cake from the
oven, cover with aluminum foil, and chill for at least 6 hours, or
overnight, before serving.
Recipe by: MR FOOD
Posted to MC-Recipe Digest V1 #1037 by Meg Antczak
<meginny@frontiernet.net> on Jan 23, 1998

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