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@www.tiktok.paridd: 👾#alokhamil #fypシ

ridd
ridd
Open In TikTok:
Region: ID
Monday 01 August 2022 10:02:13 GMT
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Comments

aripezzz
ARIP. :
pertama 👆😎
2022-08-01 10:03:28
2
raysnxyy
fwy :
nah, akhirnya ada yg remix😋🤙
2022-08-06 14:08:55
1
andani14__
Dhani juga tersesat🕷 :
preset???
2022-08-02 05:11:08
0
nzrfsnzni
nzar :
kena sb mlu kh rid?
2022-08-03 05:36:05
1
wahyuufx
𝙒𝙖𝙝𝙮𝙪𝙪🇦🇱 :
Smngt Rid🤟
2022-08-01 10:23:34
0
khaw789
ข้าว กรรณิการ์🥳 :
kemnren rid😅☝️
2022-08-01 10:15:24
1
pastifypqwe
KEN TIK TOK :
priset
2022-08-21 02:18:05
0
lonjaaaaxx
zaa :
minimal preset lah😏
2022-08-01 13:23:25
0
onlyygarsx
garsbottt :
nilai gameplay bang 😁
2022-08-03 14:40:21
0
_pahhrii
Fahrii158 :
preset di sini😂
2022-08-01 10:09:55
1
denzbocilngep2
DenzYoursee :
Gwe Barusan Liat Mentahan nya
2022-08-01 14:00:09
0
rohmadilsym
rohmadilsym :
msih sepi 🗿🤙
2022-08-01 10:11:53
0
rizalpokoke442
rzl :
mentahan sapa ridd?
2022-08-01 12:06:08
1
keratossalto
user81063895968 :
Beda lu p gw f
2022-08-02 04:33:43
0
ibnryhnn
rey gyj🦊 :
minimal preset lah
2022-09-01 08:11:42
0
d4paaa_14
dapa :
ad preset GK mas?
2022-08-09 10:18:34
0
4gsstian
🅰️ :
yo bg colleb
2022-08-06 11:31:23
0
lonjaaaaxx
zaa :
rid preset profil donk
2022-08-02 13:13:17
0
dikktx
just dika :
hlo bg😎
2022-08-01 10:44:59
0
vinnotauladani
vinurboy :
turun preset
2022-08-01 10:53:17
0
dtzzz.co
detezett t nya duaa :
preset nya mana rid
2022-08-01 12:00:59
0
pallllzyy
Nopal ??? :
mentahan gayaaa
2022-09-28 06:15:01
0
heehehehehe02
N :
halo om farid😂
2022-08-01 11:53:56
0
apaiyasyng
denikrnwn :
mampir TT bang
2022-08-02 01:13:26
0
okelah1282
someone :
preset mana rid?
2022-08-01 10:38:39
0
To see more videos from user @www.tiktok.paridd, please go to the Tikwm homepage.

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upside down blueberry cheesecake🫐🍰 Ingredients: Blueberry compote: 300g (2 cups) frozen blueberries 60g (1/4 cup+ 1 tbsp) granulated sugar 1 tbsp lemon juice 1 tbsp cornstarch 1 tbsp water Crust: 400g (62 pcs) biscoff cookies 160g (2/3 cup) unsalted butter, melted Cheesecake: 600g (21oz) cream cheese, room temp 150g (3/4 cup + 2 tbsp) white chocolate, melted & cooled 150g (2/3 cup) greek yogurt or sour cream 250ml (1 cup) heavy cream 50g (1/3 cup) powdered sugar 2 tsp vanilla Pinch of salt Instructions: Berry Compote: 1. In a saucepan over medium heat, cook the blueberries, sugar, and lemon juice, stirring occasionally, until the sugar dissolves and the blueberries soften, about 6-8 minutes. 2. Mix the cornstarch and water to make a slurry. 3. Stir it into the blueberries and cook for 1-2 minutes, or until thickened. 4. Transfer to a bowl, cover directly with cling wrap, and refrigerate until completely cooled. Cheesecake: 1. For the crust, crush the biscoff cookies using a food processor or by placing them in a ziploc bag and crushing them with a rolling pin. 2. Mix with the melted butter, then press firmly into the bottom and sides of a lined 8-inch pan. Freeze until needed. 3. In a large bowl, beat the cream cheese and sugar until smooth and creamy. 4. Add the greek yogurt, vanilla, and salt, then mix until well combined. 5. Mix in the melted white chocolate until smooth. 6. In a separate bowl, whip the heavy cream to medium-stiff peaks, then gently fold it into the cream cheese mixture until fully incorporated. 7. Spread about half of the cheesecake filling evenly over the prepared crust. 8. Spoon the chilled blueberry compote into the center and gently spread it, leaving a small border around the edges. 9. Top with the remaining cheesecake filling and smooth the surface. Cover with plastic wrap and refrigerate overnight, or until fully set. 10. Carefully invert the cheesecake onto a serving plate, remove the pan and parchment, smash and enjoy! #upsidedowncheesecake #cheesecake #nobakedessert #blueberrycheesecake #dessert
upside down blueberry cheesecake🫐🍰 Ingredients: Blueberry compote: 300g (2 cups) frozen blueberries 60g (1/4 cup+ 1 tbsp) granulated sugar 1 tbsp lemon juice 1 tbsp cornstarch 1 tbsp water Crust: 400g (62 pcs) biscoff cookies 160g (2/3 cup) unsalted butter, melted Cheesecake: 600g (21oz) cream cheese, room temp 150g (3/4 cup + 2 tbsp) white chocolate, melted & cooled 150g (2/3 cup) greek yogurt or sour cream 250ml (1 cup) heavy cream 50g (1/3 cup) powdered sugar 2 tsp vanilla Pinch of salt Instructions: Berry Compote: 1. In a saucepan over medium heat, cook the blueberries, sugar, and lemon juice, stirring occasionally, until the sugar dissolves and the blueberries soften, about 6-8 minutes. 2. Mix the cornstarch and water to make a slurry. 3. Stir it into the blueberries and cook for 1-2 minutes, or until thickened. 4. Transfer to a bowl, cover directly with cling wrap, and refrigerate until completely cooled. Cheesecake: 1. For the crust, crush the biscoff cookies using a food processor or by placing them in a ziploc bag and crushing them with a rolling pin. 2. Mix with the melted butter, then press firmly into the bottom and sides of a lined 8-inch pan. Freeze until needed. 3. In a large bowl, beat the cream cheese and sugar until smooth and creamy. 4. Add the greek yogurt, vanilla, and salt, then mix until well combined. 5. Mix in the melted white chocolate until smooth. 6. In a separate bowl, whip the heavy cream to medium-stiff peaks, then gently fold it into the cream cheese mixture until fully incorporated. 7. Spread about half of the cheesecake filling evenly over the prepared crust. 8. Spoon the chilled blueberry compote into the center and gently spread it, leaving a small border around the edges. 9. Top with the remaining cheesecake filling and smooth the surface. Cover with plastic wrap and refrigerate overnight, or until fully set. 10. Carefully invert the cheesecake onto a serving plate, remove the pan and parchment, smash and enjoy! #upsidedowncheesecake #cheesecake #nobakedessert #blueberrycheesecake #dessert
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