Name: White Chocolate Cheesecake with Orange Ginger Crumble
Ingredients: 110 g Ginger nut biscuits; 25 g Unsalted butter; melted; 2 Oranges; zest of; 500 ml Double cream; 350 g White chocolate; 4 Egg yolks; 1 oz Leaf gelatine; soaked; 450 g Soft cheese; Philadelphia or; ; Mascarpone; 120 g Caster sugar; 1 Orange; juice of; Grated chocolate curls; Piped cream

Don’t be greedy for the temporary and trivial things of this world. Find your joy in life in what really matters: Salvation from hell. The necessities to live. The opportunity to serve others. A strong marriage. A loving family. A good church. That’s the meaningful stuff that will warm your heart. And greed in those areas is actually good and furthers more joy. Pursue more; just pursue it in the right domains. Abundant life does not come in abundant possessions (Lk. 12:15). Pursue the abundant life that Jesus promised (Jn. 10:10).

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Grains, Dairy, Eggs	Philadelphia	Coxon’s kit, Coxon3	1	servings

INGREDIENTS

110	g	Ginger nut biscuits
25	g	Unsalted butter; melted
2		Oranges; zest of
500	ml	Double cream
350	g	White chocolate
4		Egg yolks
1	oz	Leaf gelatine; soaked
450	g	Soft cheese; Philadelphia or
		; Mascarpone
120	g	Caster sugar
1		Orange; juice of
		Grated chocolate curls
		Piped cream

INSTRUCTIONS

BASE
FILLING
DECORATION
Biscuit base: Crush biscuits and mix with the zest. Pour over and mix the
melted butter. Tap gently into cake tin base, leave to set.
Place the sugar and egg yolks into a bain marie (glass bowl, over hot
water). Heat gently and whisk until light.
Place the orange juice into a saucepan and add the soaked leaf gelatine.
Pour the dissolved warmed gelatine to mix into the egg mix. Pour over the
melted chocolate and incorporate thoroughly. Mix the double cream and
cheese together and whisk.
Very quickly, fold and mix the chocolate into the cheese and cream and pour
immediately on to the crushed biscuit base. Leave to set in the
refrigerator for at least 2 hours.
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