@bffgdbgf: বন্ধুরে কই পাবো সখি গো সখি আমারে বলো না আমার বন্ধু বিনে পাগল মন রে বুঝাইলেও বুঝে

Bilal Sardar
Bilal Sardar
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Region: BD
Tuesday 14 February 2023 06:21:08 GMT
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korim_99.9
user tiger5275562830511মোঃ আঃক :
কপিলিং করে দিলাম
2023-02-15 07:45:25
0
user7307745918395
user7307745918395 :
বড় ভাই আপনার বাড়ী কোথায় 🥰🥰🥰🥰🥰
2023-03-07 04:43:38
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saidulahmed777
saidulahmed326 :
খুব ভালো 😝😝😝😝
2023-03-08 04:17:31
0
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cinnamon roll cheesecake crust: 1 1/2 cups (150g) graham cracker crumbs 1/4 cup (50g) brown sugar 1/2 tsp (2g) cinnamon 6 tbsp (85g) unsalted butter, melted *crush graham crackers and mix in the melted butter, sugar, and salt. press into the bottom of a 9inch spring form pan. bake at 325 for 10 minutes.  swirl filling: 1 cup (200g) brown sugar 1/3 cup (42g) flour 1 tbsp (8g) cinnamon 1/3 cup (76g) butter, softened pinch of salt *mix together until it can form clumps. then set aside.  cheesecake batter: 24 oz (680g) cream cheese, room temp 1 cup (200g) sugar 2 tbsp (16g) all-purpose flour 1 tbsp (12g) vanilla 1/2 tsp (2g) salt 3 eggs 1/4 cup (60g) sour cream or greek yogurt 1/4 cup (60g) heavy cream *cream together the room temp cream cheese, sugar, salt, and heavy cream. add in flour and vanilla. fold in the sour cream gently and then one at a time, add in eggs and fold gently to mix. pour half the batter into the pre-cooked crust, then top with half the cinnamon roll mixture. add the rest of the batter then again with the cinnamon roll mixture. bake at 325 for 55-65 min or until the middle is jiggly while the sides are set. once done, turn off the oven and let cool with the door closed for 30 min, then open the door slightly and let cool for about 20 min. take out of the oven and once at room temperature put in the fridge overnight.  frosting: 6 tbsp (85g) cream cheese 1 cup (120g) powdered sugar 1 tsp (4g) vanilla 1 cup (240g) heavy cream 1 tsp (3g) cinnamon *to make it extra fluffy, whip the heavy cream in soft peaks first then add in the softened cream cheese and other ingredients. pipe or spread on top of the cooled cheesecake :) #cinnamonroll #cheesecake #baking #Recipe  recipe ib:piesandtacos
cinnamon roll cheesecake crust: 1 1/2 cups (150g) graham cracker crumbs 1/4 cup (50g) brown sugar 1/2 tsp (2g) cinnamon 6 tbsp (85g) unsalted butter, melted *crush graham crackers and mix in the melted butter, sugar, and salt. press into the bottom of a 9inch spring form pan. bake at 325 for 10 minutes. swirl filling: 1 cup (200g) brown sugar 1/3 cup (42g) flour 1 tbsp (8g) cinnamon 1/3 cup (76g) butter, softened pinch of salt *mix together until it can form clumps. then set aside. cheesecake batter: 24 oz (680g) cream cheese, room temp 1 cup (200g) sugar 2 tbsp (16g) all-purpose flour 1 tbsp (12g) vanilla 1/2 tsp (2g) salt 3 eggs 1/4 cup (60g) sour cream or greek yogurt 1/4 cup (60g) heavy cream *cream together the room temp cream cheese, sugar, salt, and heavy cream. add in flour and vanilla. fold in the sour cream gently and then one at a time, add in eggs and fold gently to mix. pour half the batter into the pre-cooked crust, then top with half the cinnamon roll mixture. add the rest of the batter then again with the cinnamon roll mixture. bake at 325 for 55-65 min or until the middle is jiggly while the sides are set. once done, turn off the oven and let cool with the door closed for 30 min, then open the door slightly and let cool for about 20 min. take out of the oven and once at room temperature put in the fridge overnight. frosting: 6 tbsp (85g) cream cheese 1 cup (120g) powdered sugar 1 tsp (4g) vanilla 1 cup (240g) heavy cream 1 tsp (3g) cinnamon *to make it extra fluffy, whip the heavy cream in soft peaks first then add in the softened cream cheese and other ingredients. pipe or spread on top of the cooled cheesecake :) #cinnamonroll #cheesecake #baking #Recipe recipe ib:piesandtacos

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