Name: Creamy Orange Cheesecake
Ingredients: 1 1/2 c Graham Cracker Crumbs (about 8 oz); 3 tb Unsweetened Dutch-processed cocoa; 3 tb Sugar; 4 tb Vegetable Oil; 24 oz Cottage cheese, nonfat (2 1/2 Cups); 8 oz Cream Cheese, reduced-fat; 4 oz Cream Cheese, nonfat (1/2 c); 12 oz Sour Cream, nonfat (1 1/2c); 1 1/2 c Sugar; 1/2 c Orange juice concentrate, thawed; 1/3 c Nonfat dry milk powder; 2 lg Eggs; 3 lg Egg Whites; 2 ts Vanilla extract; 1/4 ts Salt; Orange slices

Meditation is the missing link between Bible intake and prayer. The two are often disjointed when they should be united. We read the Bible, close it, and then try to shift gears into prayer. But many times it seems as if the gears between the two won’t mesh. In fact, after some forward progress in our time in the Word, shifting to prayer sometimes is like suddenly moving back into neutral or even reverse. Instead there should be a smooth, almost unnoticeable transition between Scripture input and prayer output so that we move even closer to God in those moments. This happens when there is the link of meditation in between.

Donald S. Whitney

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Dairy, Eggs	Dutch	Desserts, Entertain	12	Servings

INGREDIENTS

1 1/2	c	Graham Cracker Crumbs (about 8 oz)
3	tb	Unsweetened Dutch-processed cocoa
3	tb	Sugar
4	tb	Vegetable Oil
24	oz	Cottage cheese, nonfat (2 1/2 Cups)
8	oz	Cream Cheese, reduced-fat
4	oz	Cream Cheese, nonfat (1/2 c)
12	oz	Sour Cream, nonfat (1 1/2c)
1 1/2	c	Sugar
1/2	c	Orange juice concentrate, thawed
1/3	c	Nonfat dry milk powder
2	lg	Eggs
3	lg	Egg Whites
2	ts	Vanilla extract
1/4	ts	Salt
		Orange slices

INSTRUCTIONS

1.  Preheat the oven to 300&deg; . Coat a 9" springform pan with nonstick
cooking spray. In a medium bowl stir together the crumbs, cocoa and sugar.
Stir in the oil thoroughly. Reserve 1 T of the crust mixture for garnish,
if desired. Press the crust onto the bottom and 2" up the sides of the
springform. Set aside. 2. Puree the cottage cheese, cream cheese, and sour
cream in a food processor until very smooth. Transfer the cheese mixture to
a large mixing bowl. Add the sugar, orange juice concentrate, milk powder,
eggs, egg whites, vanilla and salt and combine thoroughly. Pour the filling
into the prepared pan and bake for 1 hour and 15 minutes. When it is done,
the cake will be puffed and the center will be slightly jiggly. DO NOT
OVERBAKE!!! 3.  Set the cake on a rack to cool for 1 hour. Cover tightly
and refrigerate for at least 4 hours. To remove the cheesecake from the
pan, first run a thin knife around the edge. Loosen clasp and lift away
sides. Use a sharp, wet knife to cut the cake. Wipe the knife clean and
then wet it again before cutting each slice, if necessary.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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