Name: Raspberry Swirl Cheesecake with Whole Berry S
Ingredients: 15 Amaretti cookies; crushed about 3/4 cup; 3/4 c Vanilla water crumbs; 2 tb Butter; melted; 10 oz Frozen raspberries; thawed; 1 1/2 c Sugar; divided; 40 oz Cream cheese; softened; 3 tb Flour; 1 Pinches salt; 1 1/2 ts Lemon juice; 1/2 ts Almond extract; 5 Eggs; 2 Egg yolks; 1/4 c Whipping cream; 2 tb Framboise or other raspberry flavored brandy; 10 oz Frozen raspberries in syrup thawed; 1/2 c Red currant jelly; 2 ts Cornstarch; 1 ts Water

Take care never to impute the vain imaginings of your fancy to Him [the Holy Spirit]. I have seen the Spirit of God shamefully dishonored by persons – I hope they were insane – who have said that they have had this and that revealed to them. There has not for some years passed over my head a single week in which I have not been pestered with the revelations of hypocrites or maniacs. Semi-lunatics are very fond of coming with messages from the Lord to me, and it may spare them some trouble if I tell them once for all that I will have none of their stupid messages… Never dream that events are revealed to you by heaven, or you may come to be like those idiots who dare impute their blatant follies to the Holy Ghost. If you feel your tongue itch to talk nonsense, trace it to the devil, not to the Spirit of God. Whatever is to be revealed by the Spirit to any of us is in the Word of God already – He adds nothing to the Bible, and never will. Let persons who have revelations of this, that, and the other, go to bed and wake up in their senses. I only wish they would follow the advice and no longer insult the Holy Ghost by laying their nonsense at His door.

C.H. Spurgeon

CATEGORY	CUISINE	TAG	YIELD
Dairy, Eggs		Cakes, Cheese/eggs, Desserts	14	Servings

INGREDIENTS

15		Amaretti cookies; crushed about 3/4 cup
3/4	c	Vanilla water crumbs
2	tb	Butter; melted
10	oz	Frozen raspberries; thawed
1 1/2	c	Sugar; divided
40	oz	Cream cheese; softened
3	tb	Flour
1		Pinches salt
1 1/2	ts	Lemon juice
1/2	ts	Almond extract
5		Eggs
2		Egg yolks
1/4	c	Whipping cream
2	tb	Framboise or other raspberry flavored brandy
10	oz	Frozen raspberries in syrup thawed
1/2	c	Red currant jelly
2	ts	Cornstarch
1	ts	Water

INSTRUCTIONS

NORMA WRENN NPXR56B
WHOLE BERRY SAUCE
Combine crumbs and butter. Firmly press crumb mixture in bottom of a
10-inch springform pan. Chill. Place raspberries in container of an blender
or processor; process until smooth. Press raspberry puree through a sieve;
discard seeds. Combine raspberry puree and 1/2 cup sugar, mixing well. Beat
cream cheese until light and fluffy. Add remaining 1 cup sugar, flour,
salt, lemon juice and almond extract; beat 5 minutes. Add eggs and egg
yolks, one at a time, beating well after each addition. Add cream; mix
well. Stir in brandy. Pour batter into prepared pan. Pour raspberry mixture
over batter; swirl with knife. Bake at 425 degrees for 10 minutes; reduce
temperature to 350 degrees, and bake for 1 hour and 5 minutes. Turn oven
off. Let cheesecake cool in oven 1 hour. Remove from oven; let cool to room
temperature on a wire rack. Cover and chill 8 hours. Remove sides of pan.
Serve with Whole Berry Sauce.
WHOLE BERRY SAUCE DIRECTIONS: Drain raspberries, reserving syrup. Combine
syrup and jelly in a saucepan; cook over medium heat until jelly dissolves,
stirring occasionally. Combine cornstarch and water. Add to syrup mixture,
and cook until thickened. Stir in raspberries. Yield 1-1/3 cups.
SOURCE: The Mystic Seaport All Seasons Cookbook 1990 Hometown Collection
America's Best Recipes; Oxmoor House
Posted to MC-Recipe Digest V1 #1065 by "M. Hicks" <nitro_ii@email.msn.com>
on Jan 31, 1998

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“I have held many things in my hands, and I have lost them all; but whatever I have placed in God’s hands, that, I still possess. #Corrie ten Boom”