@arizlufias: Goodbyes & Hellos

Ariz Lufias
Ariz Lufias
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Region: MY
Friday 01 September 2023 11:34:05 GMT
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wattsanuar
Lyza Anuar :
nice
2023-09-01 15:59:21
1
penghunibumi_92
Sweet_Da :
Crush🫰🏻
2023-09-01 12:01:25
2
ad_alva_78
Ad Alvaro Andres :
🫰❤️❤️👍
2023-09-02 07:38:00
1
nurul.soul
Nurul S :
uncle 😍
2023-09-01 15:00:52
1
aida.jo
Mommy Jo's :
plez buat comeback Ariz.. we all waiting ur comeback
2023-09-02 14:45:30
2
eydaeyman
eydaeyman :
Come back pls
2023-09-01 17:04:22
1
msulhajjar
Musliha 🕊️ :
We need a comeback! 😭
2023-09-03 23:24:35
1
rosedianarosli
Rossiee :
Comelnya uncle dulu2 🥹
2023-09-01 11:56:04
214
itsmiiraee
miraaa :
suhoo versi malaysiaa !! 😭
2023-09-01 12:01:57
229
atenihaa
atenihaa :
Apa rahsia babyface 😂
2023-09-01 12:05:24
40
yienharikoma
nur :
sein dan luna ke tu
2023-09-01 13:15:27
7
manusia_kerdil
Manusia biase ❤️ :
Knape x blakon lagi
2023-09-01 13:33:04
10
hiyouuuthere
🎀 𝒜𝓂𝒶𝓃𝒾 🎀 :
Suho exo malaysia version
2023-09-01 13:25:06
7
ezlin_ezleen
ezlinezleen🤍🕊️ :
dahh lama suka sebab muka sejibikk bang Suho 😎🥰
2023-09-02 08:16:36
1
wardinapcy
DINA🍒 :
Yang last tu cerita apa ehh🤔
2023-09-01 11:46:23
2
riangriarerama
moleq :
oppa Ariz to samcheon Ariz
2023-09-02 14:38:17
1
acid2905
Rashid Adnan :
dari dulu always herlok je 😁😁
2023-09-02 08:16:22
1
ellyhwaa
lisa :
crush saya masa zaman sekolah rendah hm
2023-09-02 02:37:57
1
shiniteruyo
🍄 N A E U N 🍄 :
Uncle tahu tak saya pernah beli skincare yang uncle dgn mama aisyah jual 🤣🤣
2023-09-01 16:32:43
1
hajaaramly
Hajaa ✨ :
hmm crush zaman dolu dolu
2023-09-01 15:04:06
1
nurnabiha1996
nabiha96 :
comel dri dlu smpai skrg🥰
2023-09-01 14:27:15
1
afiefah27
Nurafifah Jaafar :
uncle tau tak saya dlu crush dgn uncle tau..😂😂😂😂
2023-09-01 13:53:34
1
aaisya.wan
Aisyah ㅈㄴ :
Kenapa
2023-09-01 11:44:42
0
ninisfree_
Ninisfree🍀🍃🐈 | 9279 :
Ghisaauuuu muka maintain. Vampire versi malaysia ke ni? 🤣
2023-09-02 09:16:00
4
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Other Videos

CARAMEL CHEESECAKE #food #Recipe #cheesecake #caramel #cake #tasty #fy #fyp #foryou #foryoupage CHEESECAKE BATTER 800 g cream cheese 200 g crème fraîche (or sour cream) 120 g granulated sugar 8 g vanilla sugar (1 packet) 40 g cornstarch 4 medium eggs FILLING Bastogne cookies (or gingersnap/biscoff) 150 g caramel TOPPING 150 g white chocolate 75 ml heavy cream (unwhipped) 25 g caramel Instructions: Place the cream cheese, crème fraîche, granulated sugar, vanilla sugar, and cornstarch in a large mixing bowl. Mix until smooth. Add the eggs one at a time, gently folding each into the batter to keep it airy. Line the bottom of a springform pan with parchment paper. Crumble a layer of Bastogne cookies and spread them evenly over the base. Pour half of the cheesecake batter over the cookies and smooth it out. Spread 75 g of caramel over the batter. Add another layer of Bastogne cookies and another 75 g of caramel. Finally, pour the remaining cheesecake batter on top and smooth the surface. Preheat the oven to 125°C (257°F). Bake the cheesecake for 60–65 minutes, until the edges are set and the center still jiggles slightly. Turn off the oven and let the cheesecake sit inside for 1 hour to prevent cracking. Allow the cheesecake to cool completely. Heat the heavy cream until just below boiling point. Remove from heat and add the chopped white chocolate. Let it sit for 1 minute, then stir until smooth. Pour the ganache over the cooled cheesecake. Drizzle drops of caramel over the ganache. Use a toothpick to create a decorative pattern. Cover the cheesecake and refrigerate for at least 6 hours, preferably overnight, to set. Slice the cheesecake into neat pieces. Garnish with extra caramel, whipped cream, or fresh strawberries if desired.
CARAMEL CHEESECAKE #food #Recipe #cheesecake #caramel #cake #tasty #fy #fyp #foryou #foryoupage CHEESECAKE BATTER 800 g cream cheese 200 g crème fraîche (or sour cream) 120 g granulated sugar 8 g vanilla sugar (1 packet) 40 g cornstarch 4 medium eggs FILLING Bastogne cookies (or gingersnap/biscoff) 150 g caramel TOPPING 150 g white chocolate 75 ml heavy cream (unwhipped) 25 g caramel Instructions: Place the cream cheese, crème fraîche, granulated sugar, vanilla sugar, and cornstarch in a large mixing bowl. Mix until smooth. Add the eggs one at a time, gently folding each into the batter to keep it airy. Line the bottom of a springform pan with parchment paper. Crumble a layer of Bastogne cookies and spread them evenly over the base. Pour half of the cheesecake batter over the cookies and smooth it out. Spread 75 g of caramel over the batter. Add another layer of Bastogne cookies and another 75 g of caramel. Finally, pour the remaining cheesecake batter on top and smooth the surface. Preheat the oven to 125°C (257°F). Bake the cheesecake for 60–65 minutes, until the edges are set and the center still jiggles slightly. Turn off the oven and let the cheesecake sit inside for 1 hour to prevent cracking. Allow the cheesecake to cool completely. Heat the heavy cream until just below boiling point. Remove from heat and add the chopped white chocolate. Let it sit for 1 minute, then stir until smooth. Pour the ganache over the cooled cheesecake. Drizzle drops of caramel over the ganache. Use a toothpick to create a decorative pattern. Cover the cheesecake and refrigerate for at least 6 hours, preferably overnight, to set. Slice the cheesecake into neat pieces. Garnish with extra caramel, whipped cream, or fresh strawberries if desired.

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