Name: Sunshine Cheesecake
Ingredients: 1 1/2 Bags gingersnap cookies; ground (about 3; ; cups) (8-ounce); 6 tb Butter; melted (3/4 stick); 1 1/2 ts Minced orange peel; (orange part only); ; (generous); 1 1/2 c Fresh orange juice; 1 Piece unpeeled fresh ginger; thinly sliced; ; (about 1/3 cup); ; (3-inch); 4 pk Cream cheese; room temperature; ; (8-ounce); 2/3 c Sugar; 1 tb Minced orange peel; (orange part only); 1 tb Vanilla extract; 8 oz Imported white chocolate; (such as Lindt),; ; melted; 4 lg Eggs; 4 c Water; 2 c Sugar; 3 Seedless oranges; (unpeeled), cut into; ; paper-thin slices; Fresh mint leaves

The faithful, effective Christian life, however is not simply a great emotional adventure filled with wonderful feelings and experiences. It is first of all the humble pursuit of God’s truth and will and of conformity to it. The obedient Christian experiences joy and satisfaction beyond measure, far exceeding that of superficial believers who constantly seek spiritual “highs.” Life in Christ is not sterile and joyless. But true joy, happiness, satisfaction, and all other such feelings are by-products of knowing and obeying God’s truth.

John MacArthur

CATEGORY	CUISINE	TAG	YIELD
Dairy, Eggs, Grains		March 1992	1	servings

INGREDIENTS

1 1/2		Bags gingersnap cookies; ground (about 3
		; cups) (8-ounce)
6	tb	Butter; melted (3/4 stick)
1 1/2	ts	Minced orange peel; (orange part only)
		; (generous)
1 1/2	c	Fresh orange juice
1		Piece unpeeled fresh ginger; thinly sliced
		; (about 1/3 cup)
		; (3-inch)
4	pk	Cream cheese; room temperature
		; (8-ounce)
2/3	c	Sugar
1	tb	Minced orange peel; (orange part only)
1	tb	Vanilla extract
8	oz	Imported white chocolate; (such as Lindt),
		; melted
4	lg	Eggs
4	c	Water
2	c	Sugar
3		Seedless oranges; (unpeeled), cut into
		; paper-thin slices
		Fresh mint leaves

INSTRUCTIONS

CRUST
FILLING
CANDIED ORANGES
For Crust:
Stir all ingredients in medium bowl until crumbs are moist. Press crumbs
onto bottom and 2 inches up sides of 9x2 3/4-inch springform pan.
For Filling:
Preheat oven to 350F. Boil orange juice and ginger in heavy medium saucepan
until reduced to 3 tablespoons, about 12 minutes. Using electric mixer,
beat cream cheese, sugar, orange peel and vanilla in large bowl until
smooth. Strain reduced orange juice and add to bowl. With mixer running,
add chocolate and beat until combined. Reduced speed to low. Add eggs 1 at
a time, beating until just combined.
Pour batter into crust. Bake cheesecake until top is dry and sides puff
slightly (most of cheesecake will jiggle when shaken), about 50 minutes.
Transfer to rack and cool. Cover and chill overnight. (Can be prepared 2
days ahead.)
For Oranges:
Cover rack with waxed paper. Combine water and sugar in heavy wide shallow
pot. Stir over medium heat until sugar dissolves. Simmer 5 minutes. Add
oranges slices 1 at a time. Adjust heat so syrup bubbles only around edges
of pan. Cook oranges 1 hour. Turn over top layer of oranges and cook until
oranges are translucent and orange peels are tender, about 1 hour longer.
Arrange oranges in single layer on prepared rack. Let dry 1 hour. Boil
sugar syrup until thick, about 6 minutes. (Can be prepared 6 hours ahead.)
Run small knife around edges of cheesecake. Loosen pan sides and remove.
Overlap orange slices and atop cheesecake. Reheat orange syrup over low
heat if necessary. Brush over orange slices. Garnish with mint and serve.
Serves 10 to 12.
Bon Appetit March 1992
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Converted by MM_Buster v2.0l.

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