@l.c.noticias3: #Nacional | 🔴 El titular de la SEP, Mario Delgado, advirtió sobre los riesgos del uso excesivo de dispositivos móviles y redes sociales entre niñas, niños y adolescentes. 📲 Señaló que este hábito puede volverse compulsivo, por lo que hizo un llamado a promover un uso responsable de la tecnología y fortalecer la convivencia familiar y escolar.

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Monday 03 August 2026 15:58:53 GMT

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Maggy :

Sin duda este es tema de cada padre de familia. que debe controlar las redes de sus hijos ya que en el celular hay formas de cuidar lo que ven nuestros hijos ... es una herramienta llamada control parental .. es que no es necesario mentirnos sobre el control que quieren iniciar ustedes con lo que vemos y no .

2026-08-03 18:38:15

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Level up your thanksgiving dessert table with this coffee cheesecake🤎 Crust: 2 ½ cups Oreo cookie crumbs 6 tablespoons unsalted butter, melted Filling: 16 ounces cream cheese, softened 1 cup granulated sugar 2 teaspoons Vanilla bean paste 3 tablespoons evening blend coffee, strongly brewed 4 eggs 1 cup sour cream Coffee Ganache Topping: ½ cup semi-sweet chocolate chips ¼ cup heavy cream 1 tablespoon evening blend coffee, strongly brewed and hot Coffee Whipped Cream: 1 ½ cups heavy whipping cream ¼ cup powdered sugar 2 tablespoons evening blend coffee grounds Preheat the oven to 325°F. Wrap a 7” false bottom/spring form pan with tinfoil all the way up to the top. Mix the Oreo cookie crumbs and melted butter together and press into the prepared pan. Bake for 9 minutes. Decrease the oven temperature to 300°F. In a large bowl, mix the cream cheese and sugar until smooth. Slowly mix in the vanilla, eggs and sour cream. Continue to mix until fully incorporated. Fold in the coffee. Pour the filling over the crust and place the foil wrapped pan in a larger cake pan (9” or 10”). Fill the larger pan half way up with water and bake for 1 hour and 15 minutes or until the cheesecake jiggles all together (no rippling). Turn the oven off and crack the door. Let the cheesecake cool in the oven for 1 hour. Remove the cheesecake from its water bath and let it cool on the counter for another hour. Refrigerate the cheesecake overnight. Infuse the heavy cream for whipped cream by mixing the coffee grounds and heavy cream together in a jar. Cover and refrigerate overnight. The next day, run a hot butterknife around the cheesecake pan to release the crust. Remove the cheesecake from the pan and place on a large plate or serving platter. Bring the whipping cream for ganache to a simmer and pour over the chocolate chips. Add in the hot coffee and let sit 1 minute. Whisk together until smooth. Spread the coffee ganache over the top of the cold cheesecake. Strain the coffee infused cream through a fine mesh strainer and then whip on high with the powdered sugar until medium peaks form. Pipe onto the cheesecake and enjoy! #cheesecakerecipe #thanksgivingdessert #thanksgivingrecipes

Level up your thanksgiving dessert table with this coffee cheesecake🤎 Crust: 2 ½ cups Oreo cookie crumbs 6 tablespoons unsalted butter, melted Filling: 16 ounces cream cheese, softened 1 cup granulated sugar 2 teaspoons Vanilla bean paste 3 tablespoons evening blend coffee, strongly brewed 4 eggs 1 cup sour cream Coffee Ganache Topping: ½ cup semi-sweet chocolate chips ¼ cup heavy cream 1 tablespoon evening blend coffee, strongly brewed and hot Coffee Whipped Cream: 1 ½ cups heavy whipping cream ¼ cup powdered sugar 2 tablespoons evening blend coffee grounds Preheat the oven to 325°F. Wrap a 7” false bottom/spring form pan with tinfoil all the way up to the top. Mix the Oreo cookie crumbs and melted butter together and press into the prepared pan. Bake for 9 minutes. Decrease the oven temperature to 300°F. In a large bowl, mix the cream cheese and sugar until smooth. Slowly mix in the vanilla, eggs and sour cream. Continue to mix until fully incorporated. Fold in the coffee. Pour the filling over the crust and place the foil wrapped pan in a larger cake pan (9” or 10”). Fill the larger pan half way up with water and bake for 1 hour and 15 minutes or until the cheesecake jiggles all together (no rippling). Turn the oven off and crack the door. Let the cheesecake cool in the oven for 1 hour. Remove the cheesecake from its water bath and let it cool on the counter for another hour. Refrigerate the cheesecake overnight. Infuse the heavy cream for whipped cream by mixing the coffee grounds and heavy cream together in a jar. Cover and refrigerate overnight. The next day, run a hot butterknife around the cheesecake pan to release the crust. Remove the cheesecake from the pan and place on a large plate or serving platter. Bring the whipping cream for ganache to a simmer and pour over the chocolate chips. Add in the hot coffee and let sit 1 minute. Whisk together until smooth. Spread the coffee ganache over the top of the cold cheesecake. Strain the coffee infused cream through a fine mesh strainer and then whip on high with the powdered sugar until medium peaks form. Pipe onto the cheesecake and enjoy! #cheesecakerecipe #thanksgivingdessert #thanksgivingrecipes

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