Name: Ripple Cheesecake
Ingredients: 1 pk (250 gm) plain choc biscuits, crushed; 125 Gm butter, melted; 250 Gm strawberries; Extra whipped cream and extra strawberries to decorate.; 3 ts Gelatine; 1/3 c Water; 1 pk (250 gm) cream cheese; 1 Carton (200 gm) strawberry yogurt; 3/4 c Caster sugar; 1 Carton (300 ml) cream, whipped

I have this day solemnly renewed my baptismal covenant and self-dedication, which I renewed when I was received into the communion of the church. I have been before God; and have given myself, all that I am and have to God, so that I am not in any respect my own: I can challenge no right in myself, I can challenge no right in this understanding, this will, these affections that are in me; neither have I any right to this body, or any of its members: no right to this tongue, these hands, nor feet: no right to these senses, these eyes, these ears, this smell or taste. I have given myself clear away, and have not retained anything as my own. I have been to God this morning, and told Him that I gave myself wholly to Him. I have given every power to Him; so that for the future I will challenge no right in myself, in any respect.

Jonathan Edwards

CATEGORY	CUISINE	TAG	YIELD
Dairy			1	Servings

INGREDIENTS

1	pk	(250 gm) plain choc biscuits, crushed
125		Gm butter, melted
250		Gm strawberries
		Extra whipped cream and extra strawberries to decorate.
3	ts	Gelatine
1/3	c	Water
1	pk	(250 gm) cream cheese
1		Carton (200 gm) strawberry yogurt
3/4	c	Caster sugar
1		Carton (300 ml) cream, whipped

INSTRUCTIONS

FILLING
Grease spring form tin. Combine biscuits and butter in bowl. Press over
base and side of prepared tin. Cover and refridgerate until set. Filling:
Sprinkle gelatine over water in a cup.  Stand cup in pan of simmering
water, stir until dissolved; cool slightly.  Beat cream cheese, yogurt and
sugar in a bowl until smooth.  Fold in cream and gelatine mixture. Blend
strawberries until smooth. Pour half the filling over biscuit base, cover
with half the strawberry puree. Using a fork, gently swirl puree through
filling.  Repeat with remaining filling and puree; swirl with a fork.
Cover, refridgerate for several hours or until set. Serve decorated with
extra whipped cream and extra strawberries.
Posted to Recipe Archive - 17 November 96
Date: Sun, 17 Nov 96 5:33:26 EST
submitted by: aaap@net1.nw.com.au

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