Fudgenut And Rum Marinated Raisin Cheesecake

Now do not think that the belief of others in history establishes any doctrine… But it does help to say that we are not alone in our interpretation of Scripture, the Scripture being of “no private interpretation.” This is not a new doctrine – forgotten, yes – but not new. So I will start the list with Christ and Paul, Peter, John, and the others, and continue with these: Wycliffe, Tyndale, Coverdale, Ussher, Lightfoot, virtually all the King James Version translators, Beza, Brainard, Edwards, Whitefield, Carey, Fuller, Livingstone, Hudson Taylor, Adoniram Judson, Luther Rice, and China Inland Mission missionaries. Matthew Henry, Martin Luther, John Brown, Joseph Caryl, Thomas Chalmers, Alexander Maclaren, John Gill, Bishop Hall, Charles Hodge, Bishop Leighton, Thomas Manton, Thomas Goodwin, John Owen, G. Campbell Morgan, Matthew Poole, Bishop Reynolds, William Gurnall, J.C. Ryle, John Trapp, Robert Haldane, C.H. Spurgeon and Thomas Scott. We could add a host many others, including George Mueller, Martyn Lloyd-Jones, and several prominent authors and preachers of today, such as R. C. Sproul, John MacArthur, J. I. Packer, John Piper, Joni Eareckson Tada, etc. All of this listing is again just to say that a person who genuinely interprets Scripture as giving God supreme sovereignty over who is and who is not saved does not mean that he or she is in a freakish minority of irrelevant theologs.

Jim Elliff

CATEGORY	CUISINE	TAG	YIELD
Dairy, Eggs, Grains		Cakes/, Cheescakes	1	Servings

INGREDIENTS

1 1/2	c	Graham cracker crumbs
1/4	c	Sugar
6	T	Melted butter
2 1/4	lb	Cream cheese, room
		temperature
3	oz	Semisweet chocolate, melted
1/4	c	Sugar, sifted
5		Eggs
2/3	c	Broken mixed nuts, unsalted
1/3	c	Hazelnut liqueur
1	T	Vanilla
1/2	c	Raisins
1/3	c	Whole mixed nuts
1/4	c	Dark rum

INSTRUCTIONS

CRUST: Melt butter. Mix crumbs and sugar, add butter to crumb mixture
and mix thoroughly. Coat springform pan with non-stick spray or cold
butter. Add crumb-butter mixture to springform pan and distribute
evenly. Press down firmly, using a flat surface tool (such as the
bottom of a glass). Bake for 10 minutes at 350. Let rest for 30
minutes.  FILLING: Mix raisins and dark rum in a pot. Bring to a boil.
Remove  from heat and allow to rest and absorb the rum.  Place cream
cheese  in mixing bowl, mix at low speed for one minute. Add sugar in
steady  stream while mixer is on at low speed. Stop mixer, scrape sides
of  mixing bowl with a spatula. Turn on again, add eggs slowly to cream
cheese mixture, in five equal amounts. Stop-scrape-turn on. Add
hazelnut liqueur and vanilla (stop-scrape-turn on). Add melted
chocolate. Continue to mix until fully incorporated (stop-scrape-turn
on). Stop mixer. Pour half of filling through a sieve into the
springform pan. NOTE: The mixture will be thick but will pour easily,
similar to thick paint. Sprinkle half of the raisins and half of the
broken mixed nuts evenly over the bottom half of the filling. Spoon  in
the second half of the filling over the first half. Sprinkle the
remaining raisins and broken mixed nuts over the top half of the
filling. Push them down gently as to be covered by the filling, but
close to the top. Place the whole nuts in any decorative fashion on
top. Wrap the outside of the springform tightly with Saran Wrap.
Repeat with foil. Bake in water bath at 350 degrees for one hour.
Check if done by gently shaking the cheesecake to see if the center  is
wobly. Gently and carefully touch the edges and the center to  compare
doneness. You may need to cook an additional 30 minutes,  depending on
your oven. When done, remove foil and Saran Wrap, and  run a hot-moist
knife around the edges. Let rest for 4 hours at room  temperature on a
cooling rack. Refrigerate overnight uncovered..Serve  with whipped
cream and a strawberry if you wish. Recipe By : Jasmine  Cafe  Posted
to MC-Recipe Digest V1 #309  Date: Thu, 21 Nov 1996 09:00:32 -0500
From: ctlindab@usa.nai.net  NOTES : 11/20/96

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