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@vikkihillpt: My happy place *🥹* #FitTok #gym ##GymTok #Summer #hotgirlsummer #fatloss #summer #gymgirl #motivation #goals #workout

Vikki | Online Coach
Vikki | Online Coach
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Friday 17 June 2022 13:47:44 GMT
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#megantheestallion #foryou #yungmiami #cardib #fyp
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Ikuti tips ini agar pembukaan bertambah😊 #fyp #edukasibumil #edukasikehamilan #edukasiibuhamil #persalinan #pembukaan1
Ikuti tips ini agar pembukaan bertambah😊 #fyp #edukasibumil #edukasikehamilan #edukasiibuhamil #persalinan #pembukaan1
RASPBERRY COOKIE CHEESECAKE - A Dessert You’ll Love #food #Recipe #foryou #fy #foryoupage #cheesecake #raspberry #cookies #sweet RASPBERRY SYRUP 250 g raspberries 90 g granulated sugar CHEESECAKE BATTER 800 g cream cheese 250 g mascarpone 125 g granulated sugar 8 g vanilla sugar (1 tbsp) 45 g cornstarch 4 medium eggs FILLING Maria biscuits CREAM 250 ml heavy cream 8 g whipping cream stabilizer (1 tbsp) 25 g granulated sugar GANACHE 150 g white chocolate 75 ml heavy cream GARNISH 15 g raspberry syrup freeze-dried raspberries Place the raspberries and sugar in a skillet over medium heat. Bring the mixture to a boil for 5-7 minutes, stirring regularly. Pour the raspberry mixture through a sieve into a bowl to remove the seeds, pressing firmly with a spatula or spoon. Place the raspberry syrup in a piping bag and set aside. In a large bowl, mix the cream cheese, mascarpone, granulated sugar, and vanilla sugar for 1 minute. Sift in the cornstarch and mix for another minute. Set the mixer aside and use a spatula to fold in the eggs one at a time, gently folding each into the batter. Place the cheesecake batter in a piping bag. Line the bottom of a baking pan with parchment paper and add a layer of Maria biscuits. Pipe one-third of the cheesecake batter on top and smooth it out. Pipe some raspberry syrup over it. Add another layer of cookies and repeat with another third of the cheesecake batter, followed by more raspberry syrup (reserve some syrup for garnish). Finish with a final layer of cookies and the remaining cheesecake batter, smoothing the top. Preheat the oven to 125°C (257°F). Bake the cheesecake for 60-65 minutes, until the sides are firm and the center slightly jiggles. Turn off the oven and let the cheesecake sit for 1 hour to prevent cracks. Whip the heavy cream with the stabilizer and granulated sugar until firm. Place the whipped cream in a piping bag. Spread the whipped cream evenly over the cheesecake. Heat the heavy cream until almost boiling. Add the white chocolate and let it sit for 1 minute, then stir until smooth. Pour the ganache over the cheesecake and drizzle some raspberry syrup on top. Use a toothpick to create a decorative pattern. Cover the cheesecake and let it set in the refrigerator, preferably overnight. Slice the cheesecake into nice pieces and, if desired, garnish with whipped cream dollops and (freeze-dried) raspberries.
RASPBERRY COOKIE CHEESECAKE - A Dessert You’ll Love #food #Recipe #foryou #fy #foryoupage #cheesecake #raspberry #cookies #sweet RASPBERRY SYRUP 250 g raspberries 90 g granulated sugar CHEESECAKE BATTER 800 g cream cheese 250 g mascarpone 125 g granulated sugar 8 g vanilla sugar (1 tbsp) 45 g cornstarch 4 medium eggs FILLING Maria biscuits CREAM 250 ml heavy cream 8 g whipping cream stabilizer (1 tbsp) 25 g granulated sugar GANACHE 150 g white chocolate 75 ml heavy cream GARNISH 15 g raspberry syrup freeze-dried raspberries Place the raspberries and sugar in a skillet over medium heat. Bring the mixture to a boil for 5-7 minutes, stirring regularly. Pour the raspberry mixture through a sieve into a bowl to remove the seeds, pressing firmly with a spatula or spoon. Place the raspberry syrup in a piping bag and set aside. In a large bowl, mix the cream cheese, mascarpone, granulated sugar, and vanilla sugar for 1 minute. Sift in the cornstarch and mix for another minute. Set the mixer aside and use a spatula to fold in the eggs one at a time, gently folding each into the batter. Place the cheesecake batter in a piping bag. Line the bottom of a baking pan with parchment paper and add a layer of Maria biscuits. Pipe one-third of the cheesecake batter on top and smooth it out. Pipe some raspberry syrup over it. Add another layer of cookies and repeat with another third of the cheesecake batter, followed by more raspberry syrup (reserve some syrup for garnish). Finish with a final layer of cookies and the remaining cheesecake batter, smoothing the top. Preheat the oven to 125°C (257°F). Bake the cheesecake for 60-65 minutes, until the sides are firm and the center slightly jiggles. Turn off the oven and let the cheesecake sit for 1 hour to prevent cracks. Whip the heavy cream with the stabilizer and granulated sugar until firm. Place the whipped cream in a piping bag. Spread the whipped cream evenly over the cheesecake. Heat the heavy cream until almost boiling. Add the white chocolate and let it sit for 1 minute, then stir until smooth. Pour the ganache over the cheesecake and drizzle some raspberry syrup on top. Use a toothpick to create a decorative pattern. Cover the cheesecake and let it set in the refrigerator, preferably overnight. Slice the cheesecake into nice pieces and, if desired, garnish with whipped cream dollops and (freeze-dried) raspberries.

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