I am sorry for all of you who are suffering so badly from the cold weather in the US and UK. We are getting terrifying looking photos over here in sunny New Zealand. Yesterday, I almost expired from the heat and had to open the freezer and got in as far as I could to cool down. It’s funny how when you are hot, it’s hard to imagine the cold and vice versa. We are nearing the end of our official summer but it usually lasts well into autumn. I have been so privileged to not be going five days a week through rush hour traffic into an office where you can’t see the sky this summer. I have been working hard but on my own terms and I can go for a walk or get in the freezer whenever I want. I can read blogs all morning but then work late into the evening. It’s my choice to distribute the activities of my work and personal life however I want.
I am currently doing a great course with Penelope Trunk on freelancing through a series of live webinars. If you have never heard of Penelope, you are missing out on an education so get on over there and be fascinated by the woman. She is one of a kind and cuts through the BS to get to the heart of the matter. She sees more clearly than anyone I have known. Her advice on careers is illuminating. You might not always agree with her but you can’t help but be fascinated. She is helping me to focus down into the essence of what I should be offering as a freelancer and how to market that and to whom. She sees the light at the end of the road and heads you for it so you don’t wander off along dead-end paths.
These wee cheesecakes I made in the weekend are easy to make and keep well in the fridge for days.
Everyone, remember to enter our massive giveaway which is running for a month. Go HERE to read all about it and to enter.
If you malabsorb lactose, make sure you use lactose-free versions of the sour cream and cream cheese.
- 1 cup white rice flour
- ¼ cup potato starch
- ⅛ cup tapioca flour
- ¼ tsp xantham gum
- pinch of salt
- 113gms/1 stick butter
- ½ cup brown sugar
- 1 small egg
- 1 tsp pure vanilla extract
- ½ large banana
- ½ tbsp lemon juice
- 250g/9 oz cream cheese (not spreadable)
- 125g/4.3oz sour cream
- ⅛ cup maple syrup
- 1 tsp vanilla
- 1 tsp cinnamon
- pinch of nutmeg
- 1 tbsp gelatin
- Heat oven to 180°C/350°F.
- Sift all the dry ingredients except the sugar into a bowl.
- In a separate bowl, using egg beaters, beat softened butter and sugar until light in color and fluffy.
- Add in egg and vanilla – continue beating until amalgamated well.
- Add dry ingredients to the wet and mix well.
- Press the dough into the base of the moulds of a set of muffin tins.
- Bake for about 10 minutes.
- Let bases cool completely before piling the topping on.
- Place everything in a food processor and process until a smooth cream.
- Melt the gelatin in a little hot water and add to the mixture.
- Spoon onto the bases in the muffin tins and place in the fridge to set.
- When set, pipe a little cream on top and decorate with a blueberry or other fruit.
Being a freelancer is such a great way to work! Mrs K R and I did it for years. Although I do know about that working at night bit (because I was doing something fun during the day!). Nice little cheesecakes. Mini-anything almost always appeals to me. Probably it’s the kid in me saying I ate the whole thing!
The word freelancing says it all – free to make the choices that mould the day. That’s what I love about it.
I think the kid in us is always present just below the surface. It’s a sad day when that part of us is no longer present because events have been so tough that he/she has died or gone into hiding.
These cheesecakes are the perfect size for a little treat!
You have to eat them slowly and mindfully or they are gone all too soon.
It is quite reasonable in Berlin, no snow, just a bit of rain. But in 2 weeks I’ll be in Sydney and I can’t wait :D:D:D Also mini cheesecake sounds like a perfect idea.
Ah, you will be close. What a shame you are not coming to New Zealand. Enjoy your trip!
Best of luck with the freelancing and it certainly looks like you’ve hooked up with a winner.
These mini cheesecakes are winners too!
Thanks, Maureen. It’s getting better and better as I get more clients and more projects. It keeps life interesting.
Gorgeous little cakes! Love that you’re using bananas and lemon in your topping – love those 2 flavors!
It makes for a great topping which is just that bit healthier, Julie.
It sounds like you’re having a wonderful summer; not just with the weather but with your new career. It sounds like it’s rejuvenated you. I love the look of your gorgeous individual cheesecakes xx
It has been the best summer I have had for a while. They used to slip by unnoticed before.
I also feel for those experiencing the horrible winters this year. I’m really happy we moved to a place that is hot year-round. Your cheesecakes look so good! Thanks for the tip, will be checking it out. Also I just saw your previous post about the new e-cookbook, congratulations!
It must be lovely where you are. It is once place I haven’t visited yet and will do one day.
Thanks about the cookbook. Just finishing up a video before the launch. I’ve got so busy with the freelancing that I can’t find time to complete it all. But there’s no hurry. I am done with living a stressed out life. I hope all is well with you and your husband.