@andrssanchez9: Cuando vas a una discoteca de rock y metal en España y el dj es Latino. #CapCut #latinoseneuropa #latinosenespaña #colombianosenespaña #latinosenmadrid #andressanchez9 #migrantes_latinos #latinos #latam #musicalatina

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Wednesday 05 June 2024 14:04:35 GMT

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Jajajajaja a mi me gusto.

2024-06-05 16:40:07

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😂😂😂

2024-06-05 14:38:16

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@Adriana Castro jjjjjj

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BISCOFF RASPBERRY CHEESECAKE #food #raspberry #biscoff #cheesecake #sweet #tasty #food #Recipe #fy #fyp #foryoupage RASPBERRY SYRUP 200 g raspberries 85 g granulated sugar CHEESECAKE 800 g cream cheese 200 g crème fraiche 125 g granulated sugar 8 g vanilla sugar (1 packet) 45 g cornstarch 4 eggs (medium) FILLING Biscoff cookies TOPPING 150 g Biscoff spread Heat the raspberries and sugar in a pan over medium heat. Let it simmer for 5-7 minutes, stirring regularly. Strain the mixture into a bowl to remove the seeds, pressing it with a spatula or spoon. Place the raspberry syrup in a piping bag and set aside. Whip the cream cheese, crème fraîche, granulated sugar, and vanilla sugar with a mixer for 1 minute until creamy. Sift in the cornstarch and mix for another minute. Set the mixer aside and use a spatula. Add the eggs one by one, folding them lightly into the batter. Transfer the cheesecake batter into a piping bag. Line the bottom of a baking pan with parchment paper and spread a layer of Biscoff cookies over the bottom. Pipe one-third of the cheesecake batter into the pan and smooth it out. Spread a layer of raspberry syrup over it. Repeat with another third of the cheesecake batter and smooth it again. Finish with a layer of Biscoff cookies and the remaining cheesecake filling, smoothing the top. Place the Biscoff raspberry cheesecake in a preheated oven at 125 °C (257 °F). Bake for 60-65 minutes, or until the sides are firm and the middle is still slightly wobbly. Turn off the oven and let the cheesecake sit in the oven for 1 hour to prevent cracking. Then place it in the refrigerator to set, preferably overnight to allow the flavors to meld. Warm the Biscoff spread over low heat until it becomes liquid. Pour it over the cheesecake and refrigerate for 30 minutes to set. Cut the cheesecake into slices and, if desired, garnish with lines of Biscoff spread, dollops of cream, fresh raspberries, and half a Biscoff cookie.

BISCOFF RASPBERRY CHEESECAKE #food #raspberry #biscoff #cheesecake #sweet #tasty #food #Recipe #fy #fyp #foryoupage RASPBERRY SYRUP 200 g raspberries 85 g granulated sugar CHEESECAKE 800 g cream cheese 200 g crème fraiche 125 g granulated sugar 8 g vanilla sugar (1 packet) 45 g cornstarch 4 eggs (medium) FILLING Biscoff cookies TOPPING 150 g Biscoff spread Heat the raspberries and sugar in a pan over medium heat. Let it simmer for 5-7 minutes, stirring regularly. Strain the mixture into a bowl to remove the seeds, pressing it with a spatula or spoon. Place the raspberry syrup in a piping bag and set aside. Whip the cream cheese, crème fraîche, granulated sugar, and vanilla sugar with a mixer for 1 minute until creamy. Sift in the cornstarch and mix for another minute. Set the mixer aside and use a spatula. Add the eggs one by one, folding them lightly into the batter. Transfer the cheesecake batter into a piping bag. Line the bottom of a baking pan with parchment paper and spread a layer of Biscoff cookies over the bottom. Pipe one-third of the cheesecake batter into the pan and smooth it out. Spread a layer of raspberry syrup over it. Repeat with another third of the cheesecake batter and smooth it again. Finish with a layer of Biscoff cookies and the remaining cheesecake filling, smoothing the top. Place the Biscoff raspberry cheesecake in a preheated oven at 125 °C (257 °F). Bake for 60-65 minutes, or until the sides are firm and the middle is still slightly wobbly. Turn off the oven and let the cheesecake sit in the oven for 1 hour to prevent cracking. Then place it in the refrigerator to set, preferably overnight to allow the flavors to meld. Warm the Biscoff spread over low heat until it becomes liquid. Pour it over the cheesecake and refrigerate for 30 minutes to set. Cut the cheesecake into slices and, if desired, garnish with lines of Biscoff spread, dollops of cream, fresh raspberries, and half a Biscoff cookie.

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