@puspam04: AppaMuruga 🙏#goodmorning #motivation #fypシ #vibes #fyppppppppppppppppppppppp #puspam04 #CapCut #trending #tamil_music_songs #goodthing #myaccount #foryoupage

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Tuesday 21 May 2024 23:53:03 GMT

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Suresh1406_ :

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2024-05-22 01:16:49

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2024-05-22 00:42:21

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အာရိုအာရို🗿💔#animefypシ #ရောက်ချင်တဲ့နေရာရောက်👌 #အသဲလေးတော့ပေးသွားနော်😍 #donghua

MINI CHEESECAKES #Recipe #food #cheesecake #cake #foryou #fy #fyp #trending #viral COOKIE DOUGH 200 g Maria biscuits 175 g unsalted butter CHEESECAKE BATTER 800 g cream cheese 8 g vanilla sugar 175 g granulated sugar 60 g cornstarch 4 eggs (m) TOPPING Biscoff spread Lemon curd WHITE CHOCOLATE GANACHE 50 ml heavy cream 200 g white chocolate Melt the unsalted butter in a saucepan over low heat. Put the Maria biscuits in a food processor and grind them into fine crumbs. Add the melted butter and mix. Divide the cookie dough into the muffin tin/silicone molds (15 grams). Press it firmly against the bottom (use a glass with a cupcake liner/parchment paper underneath). Place them in the refrigerator In a deep bowl, combine the cream cheese, sugar, and vanilla sugar. Mix for 1 minute. Sift the cornstarch into the bowl and mix again for 1 minute. Put away the mixer and use a spatula from now on. Add the eggs one by one into the bowl, whisking until each egg is fully incorporated. Continue to fold the batter until it becomes smooth and airy. Pipe the cheesecake batter (45 grams per portion) over the cookie dough. Place the mini cheesecakes in a preheated oven at 115°C (235°F). Bake them for 22-25 minutes. Turn off the oven and let the mini cheesecakes cool slowly with the oven door closed to prevent cracking. I usually leave the cheesecakes in the oven for an hour and then store them covered in the refrigerator (preferably overnight). Warm the Biscoff spread over low heat in a saucepan. Keep an eye on it as it heats up quickly. Transfer the Biscoff spread into a piping bag. Heat the heavy cream until it's just about to boil. Add the broken white chocolate and let the mixture sit for 1-2 minutes to allow the chocolate to melt. Stir everything together with a spatula until the mixture is smooth. Place the white chocolate ganache in a piping bag. Gently warm the lemon curd in a saucepan while stirring. Remove the pan from the heat when it begins to liquefy. Transfer the lemon curd into a piping bag. Decorate the mini cheesecakes with a layer of Biscoff spread, white chocolate ganache, lemon curd, and cherry pie.

MINI CHEESECAKES #Recipe #food #cheesecake #cake #foryou #fy #fyp #trending #viral COOKIE DOUGH 200 g Maria biscuits 175 g unsalted butter CHEESECAKE BATTER 800 g cream cheese 8 g vanilla sugar 175 g granulated sugar 60 g cornstarch 4 eggs (m) TOPPING Biscoff spread Lemon curd WHITE CHOCOLATE GANACHE 50 ml heavy cream 200 g white chocolate Melt the unsalted butter in a saucepan over low heat. Put the Maria biscuits in a food processor and grind them into fine crumbs. Add the melted butter and mix. Divide the cookie dough into the muffin tin/silicone molds (15 grams). Press it firmly against the bottom (use a glass with a cupcake liner/parchment paper underneath). Place them in the refrigerator In a deep bowl, combine the cream cheese, sugar, and vanilla sugar. Mix for 1 minute. Sift the cornstarch into the bowl and mix again for 1 minute. Put away the mixer and use a spatula from now on. Add the eggs one by one into the bowl, whisking until each egg is fully incorporated. Continue to fold the batter until it becomes smooth and airy. Pipe the cheesecake batter (45 grams per portion) over the cookie dough. Place the mini cheesecakes in a preheated oven at 115°C (235°F). Bake them for 22-25 minutes. Turn off the oven and let the mini cheesecakes cool slowly with the oven door closed to prevent cracking. I usually leave the cheesecakes in the oven for an hour and then store them covered in the refrigerator (preferably overnight). Warm the Biscoff spread over low heat in a saucepan. Keep an eye on it as it heats up quickly. Transfer the Biscoff spread into a piping bag. Heat the heavy cream until it's just about to boil. Add the broken white chocolate and let the mixture sit for 1-2 minutes to allow the chocolate to melt. Stir everything together with a spatula until the mixture is smooth. Place the white chocolate ganache in a piping bag. Gently warm the lemon curd in a saucepan while stirring. Remove the pan from the heat when it begins to liquefy. Transfer the lemon curd into a piping bag. Decorate the mini cheesecakes with a layer of Biscoff spread, white chocolate ganache, lemon curd, and cherry pie.

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