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@8yy.j: #اكسبلورexplore #اكلات شعبيه#مله#مرقوق_باللحم #مرقوق_بالخضار

ْبنت الطائف 🦌📸
ْبنت الطائف 🦌📸
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Monday 18 March 2024 21:18:35 GMT
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#المغرب🇲🇦تونس🇹🇳الجزائر🇩🇿 #ال #foryoupage #creatorsearchinsights Rabat 🇲🇦 vs Algiers 🇩🇿 — A comparison between two beautiful capitals, their architecture, landmarks, and urban landscapes. 🏙️✨ #قلبالترندالجديد2026
MINI LEMON BLUEBERRY CRUMBLE CHEESECAKE Cute AND delish?! 🥹 Recipe below OR go to my website through the link in my bio 🤎 #Recipe Details (serves 6-8): Crust: - 1 1/2 cups (195g) crushed biscoff cookies or graham crackers @lotusbiscoffofficial - 5 tbsp (74g) salted butter, melted Oat Crumble Topping: - 6 tbsp (45g) all-purpose flour @Bob’s Red Mill - 1/4 cup (30g) old-fashioned rolled oats - 3 tbsp (50g) brown sugar - 3 tbsp (42g) salted butter, melted - 1/2 tsp (1g) cinnamon Lemon Blueberry Cheesecake: - 16oz cream cheese, at room temperature - 1/2 cup (110g) granulated sugar - 1/4 tsp (2g) salt - 2 eggs, at room temperature - 1/4 cup (60ml) heavy cream, at room temperature - 1 tsp (4g) vanilla extract or paste - Juice from 1 lemon - Zest from 1 lemon - 1/4 cup (80g) blueberry preserves (sub: fresh/frozen blueberries), for layering @Bonne Maman US - 1/4 cup (30g) fresh or frozen blueberries, for layering Instructions: Preheat the oven to 350F. Grease a 7” springform pan with butter, then line the bottom with a parchment paper circle. Set aside. Prepare the crust. In a medium bowl, stir together the crushed cookies and melted butter until the crumbs are wet. Press the crumbs into the bottom and 3/4 of the way up the sides of the prepared pan, using a small measuring cup to flatten and smooth out. Bake at 350F for 8-10 minutes. Remove and let cool while you make the crumble and filling. Prepare the oat crumble by mixing together all of the ingredients in a small bowl, until well combined and the mixture is crumbly. Set aside. Prepare the lemon cheesecake filling. In a large bowl, beat the cream cheese with a whisk or handheld electric mixer to smooth. Add the sugar and salt, and beat for another minute until smooth. Add the eggs, one at time, adding the next egg only after the previous is incorporated. Then, add the heavy cream, vanilla, lemon juice and zest. Beat until combined (1 minute), and the mixture is smooth and creamy. Tightly wrap the bottom of the cheesecake pan with 2 layers of foil. Pour half of the cheesecake filling onto the crust, and gently dollop the blueberry preserves on top. Use a knife or toothpick to gently swirl. Pour the other half of the cheesecake mixture on top. Then disperse the blueberries on top, and finish by sprinkling the oat crumble all over the top. Place the pan in the center of a 9x13” baking pan. Pour boiling water into the larger pan until it reaches halfway up the sides of the cheesecake pan. Bake at 350F for 60-70 minutes, until the top is golden, and the edges are set but the middle is still a bit jiggly. Once done, open the oven door halfway and let it cool to room temperature for 1-2 hours. After cooled, wrap the cheesecake tightly, and place into the fridge for at least 4 hours or overnight to chill. Once ready to serve, release the cheesecake from the pan. Top with whipped cream, extra blueberry preserves, and fresh blueberries, if desired. Slice and serve. 
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