@juzzhealing_11: #juzzhealing #foryou #fyp #tiktokviral #fyppppppppppppppppppppppp #tiktok

juzzhealing_11🌈

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Saturday 20 April 2024 14:25:47 GMT

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Glory Be Lucero Tubi :

idol

2024-04-30 07:28:54

1

litz gwapz😊😊😊 :

🥰🥰🥰

2024-04-20 22:25:55

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Berlinda Tolledo :

wow injoy lng happy happy ingat lage kau bye

2024-04-21 04:59:56

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Erlinda Lunar778 :

natuloy ba kau sa cabuyao juzz

2024-04-21 00:52:38

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loidacatindig :

pede po mg tnong

2024-04-20 22:59:39

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OREO CHOCOLATE CHEESECAKE #oreo #cheesecake #chocolate #food #Recipe #fy #fyp #tiktokfood #foryou BATTER FOR CHOCOLATE CAKE 3 eggs (medium) 100 g dark brown sugar 50 g granulated sugar 8 g vanilla sugar (1 packet) 100 g yogurt 100 ml sunflower oil 115 g flour (all-purpose flour) 25 g cocoa powder 6 g baking powder CHEESECAKE BATTER 400 g cream cheese 250 g mascarpone 125 g yogurt (Greek) 125 g granulated sugar 8 g vanilla sugar (1 packet) 45 g cornstarch 3 eggs (medium) FILLING 200g Oreos TOPPING mini Oreos chocolate Break the eggs into a bowl. Add the dark brown sugar, granulated sugar, and vanilla sugar. Mix until smooth. Add yogurt and sunflower oil. Mix well. Sift the flour, cocoa, and baking powder into the bowl. Mix until fully combined. Transfer the chocolate batter into a springform or baking pan lined with parchment paper. Place the chocolate cake in a preheated oven at 175°C (347°F). Bake for 20-25 minutes. In a separate deep bowl, combine the cream cheese, yogurt, sugar, and vanilla sugar. Mix for 1 minute. Sift the cornstarch into the bowl and mix until fully combined. Put away the mixer and switch to a spatula. Add the eggs one at a time and fold them gently into the batter. Spread a layer of the cheesecake batter (125 g) over the chocolate cake. Sprinkle some Oreos on top. Transfer 350 g of the cheesecake batter into a piping bag and pipe it over the cookies. Spread it out evenly. Crumble Oreos on top and add the remaining cheesecake batter. Distribute evenly. Place the chocolate-Oreo cheesecake in a preheated oven at 115°C (239°F). Bake for 60-65 minutes or until the sides are set, and the center is a little ‘jiggly’. Turn off the oven and let the chocolate-Oreo cheesecake sit in the oven for 1 hour. This prevents the cheesecake from collapsing or cracking. Remove the chocolate-Oreo cheesecake from the oven and cover it before refrigerating, preferably overnight. Heat the heavy cream until it's almost boiling. Add the chopped white chocolate and let it sit for 1 minute. Mix until smooth. Pour the white chocolate ganache over the chocolate-Oreo cheesecake. Chill it briefly in the fridge to allow the topping to set. Cut the chocolate-Oreo cheesecake into rectangles or your desired shape. Garnish with chocolate lines and a mini Oreo, and enjoy! Tips: Ensure your oven is preheated to the correct temperature before placing the cake inside. Mix the ingredients as specified in the recipe. Make sure the ingredients are well combined, but don't overmix, especially when baking a cake. Overmixing can result in a tough texture. Let the cheesecake chill in the fridge for an adequate amount of time, preferably overnight, for the flavors to develop and the texture to firm up. Substitute vanilla sugar with vanilla extract. Adjust the sugar to taste.

OREO CHOCOLATE CHEESECAKE #oreo #cheesecake #chocolate #food #Recipe #fy #fyp #tiktokfood #foryou BATTER FOR CHOCOLATE CAKE 3 eggs (medium) 100 g dark brown sugar 50 g granulated sugar 8 g vanilla sugar (1 packet) 100 g yogurt 100 ml sunflower oil 115 g flour (all-purpose flour) 25 g cocoa powder 6 g baking powder CHEESECAKE BATTER 400 g cream cheese 250 g mascarpone 125 g yogurt (Greek) 125 g granulated sugar 8 g vanilla sugar (1 packet) 45 g cornstarch 3 eggs (medium) FILLING 200g Oreos TOPPING mini Oreos chocolate Break the eggs into a bowl. Add the dark brown sugar, granulated sugar, and vanilla sugar. Mix until smooth. Add yogurt and sunflower oil. Mix well. Sift the flour, cocoa, and baking powder into the bowl. Mix until fully combined. Transfer the chocolate batter into a springform or baking pan lined with parchment paper. Place the chocolate cake in a preheated oven at 175°C (347°F). Bake for 20-25 minutes. In a separate deep bowl, combine the cream cheese, yogurt, sugar, and vanilla sugar. Mix for 1 minute. Sift the cornstarch into the bowl and mix until fully combined. Put away the mixer and switch to a spatula. Add the eggs one at a time and fold them gently into the batter. Spread a layer of the cheesecake batter (125 g) over the chocolate cake. Sprinkle some Oreos on top. Transfer 350 g of the cheesecake batter into a piping bag and pipe it over the cookies. Spread it out evenly. Crumble Oreos on top and add the remaining cheesecake batter. Distribute evenly. Place the chocolate-Oreo cheesecake in a preheated oven at 115°C (239°F). Bake for 60-65 minutes or until the sides are set, and the center is a little ‘jiggly’. Turn off the oven and let the chocolate-Oreo cheesecake sit in the oven for 1 hour. This prevents the cheesecake from collapsing or cracking. Remove the chocolate-Oreo cheesecake from the oven and cover it before refrigerating, preferably overnight. Heat the heavy cream until it's almost boiling. Add the chopped white chocolate and let it sit for 1 minute. Mix until smooth. Pour the white chocolate ganache over the chocolate-Oreo cheesecake. Chill it briefly in the fridge to allow the topping to set. Cut the chocolate-Oreo cheesecake into rectangles or your desired shape. Garnish with chocolate lines and a mini Oreo, and enjoy! Tips: Ensure your oven is preheated to the correct temperature before placing the cake inside. Mix the ingredients as specified in the recipe. Make sure the ingredients are well combined, but don't overmix, especially when baking a cake. Overmixing can result in a tough texture. Let the cheesecake chill in the fridge for an adequate amount of time, preferably overnight, for the flavors to develop and the texture to firm up. Substitute vanilla sugar with vanilla extract. Adjust the sugar to taste.

🥹 #sonyaz #fyp #papatya

🥹 #sonyaz #fyp #papatya

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