So, kids, if you want to draw and write a message to her in English, please send it to me to my email and I can post it in the English blog, so she can see it...!!! I challenge you to cook Rachel´s recipe "Mini cheese cakes"...!!! If you cook it, you can send me the picture of the cheese cakes and I can post it here...!!! I am sure that Rachel will love it too...!!!
Next, I post her message, her pictures, her video and also her recipe:
Regards.
Ana Isabel Ferreirós Rey.
Hi Kids! I hope you are all healthy and staying busy! Last week I flew
back to California to be with my family. Right now I am in quarantine for 14
days in Kings Beach, a town near Lake Tahoe. During the day I read, snowshoe,
and cook. I hope you all keep sending recipes to the English blog—I need some
new ideas of foods to make!
I miss you all a lot, take care!
Rachel
I miss you all a lot, take care!
Rachel
Mini cheese cakes recipe:
Crust Ingredients:
1&1/4 cup graham cracker crumbs (I crushed sweet digestive cookies from El Corte Inglés, which worked just as well)
3 Tablespoons brown sugar
5 tablespoons melted unsalted butter
Cheesecake Filling Ingredients:
8 ounces (or 225 grams) cream cheese
1/4 cup white sugar
1/4 cup sour cream (or plain Greek yogurt)
1 egg
1 teaspoon vanilla extract
Instructions:
Preheat oven to 350F (175C). Line a 12-cup muffin pan with muffin liners. In order to make the crust, stir together the graham cracker crumbs, brown sugar, and melted butter. Distribute the mixture evenly into each muffin liner and press to compact.
Next, it’s time to make the filling. Mix the cream cheese with a mixer or by hand until smooth and fluffy. Mix in the sour cream. Then add in the egg, sugar, and vanilla. For best results use ingredients that are at room temperature.
Distribute the filling into each liner. Bake for 16-20 minutes. Cool completely and refrigerate.
Mini cheesecakes can be served plain or topped with jam or berries.
Optional: add 1 tablespoon of cocoa powder to the filling to make chocolate cheesecake.
1&1/4 cup graham cracker crumbs (I crushed sweet digestive cookies from El Corte Inglés, which worked just as well)
3 Tablespoons brown sugar
5 tablespoons melted unsalted butter
Cheesecake Filling Ingredients:
8 ounces (or 225 grams) cream cheese
1/4 cup white sugar
1/4 cup sour cream (or plain Greek yogurt)
1 egg
1 teaspoon vanilla extract
Instructions:
Preheat oven to 350F (175C). Line a 12-cup muffin pan with muffin liners. In order to make the crust, stir together the graham cracker crumbs, brown sugar, and melted butter. Distribute the mixture evenly into each muffin liner and press to compact.
Next, it’s time to make the filling. Mix the cream cheese with a mixer or by hand until smooth and fluffy. Mix in the sour cream. Then add in the egg, sugar, and vanilla. For best results use ingredients that are at room temperature.
Distribute the filling into each liner. Bake for 16-20 minutes. Cool completely and refrigerate.
Mini cheesecakes can be served plain or topped with jam or berries.
Optional: add 1 tablespoon of cocoa powder to the filling to make chocolate cheesecake.
Rachel, te echamos de menos. Cuídate mucho.
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