@brontesheppeard:

bronte

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Monday 12 August 2024 23:50:22 GMT

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dessy :

Margot Robbie ?

2024-08-13 00:12:31

9

Thisguysjokes :

algorithm

2024-08-14 20:14:23

2

Marcel :

Perfection

2024-08-15 17:33:09

1

Rob Lee :

Gorgeous 👍

2024-08-13 04:10:24

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diego :

<333💃

2024-08-14 16:13:07

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TONIHKA 69 :

BEAUTIFUL

2024-08-13 04:09:05

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Ronan :

So cute! One of your best vids! 🥰🫶❤️

2024-09-02 23:53:14

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He was so confused😭 #fyp

He was so confused😭 #fyp

Lemon cheesecake — the perfect summertime dessert 🍋🍰 Recipe: Graham Cracker Crust: - 1 and 3/4 cups (210g) graham cracker crumbs (about 14 full-sheet graham crackers) - 5 Tablespoons (71g) unsalted butter, melted - 1/4 cup (50g) granulated sugar Cheesecake - 1 and 1/4 cups (250g) granulated sugar - 1 Tablespoon packed lemon zest (about 1 lemon) - 32 ounces (904g) full-fat brick cream cheese, softened to room temperature - 1/2 cup (120ml) fresh lemon juice (about 3–4 lemons), at room temperature - 1/3 cup (80g) sour cream or plain yogurt, at room temperature - 1 teaspoon pure vanilla extract - 3 large eggs, at room temperature Instructions: - Adjust the oven rack to the lower-middle position and preheat oven to 350°F (177°C). - Make the crust: Pour crumbled graham crackers into a medium bowl and stir in sugar until combined, and then stir in the melted butter. Mixture will be sandy. Press firmly into the bottom and slightly up the sides of an ungreased 9-inch springform pan. Pat down until the mixture is no longer crumby/crumbly. Pre-bake for 10 minutes. Remove from the oven and place the hot pan on a large piece of aluminum foil. The foil will wrap around the pan for the water bath in step 6. Allow crust to slightly cool as you prepare the filling. - Make the lemon sugar: Place sugar in your food processor or blender. Spoon lemon zest on top. Pulse/blend until the two are blended and the lemon zest is slightly broken down, about 10-12 pulses. - Continue with the filling: Using a handheld or stand mixer fitted with a paddle attachment, beat the cream cheese and lemon sugar together on medium-high speed in a large bowl until the mixture is smooth and creamy, about 2 minutes. Add the lemon juice, sour cream, and vanilla extract, then beat on medium-high speed until fully combined. On medium speed, add the eggs. To help prevent the cheesecake from deflating and cracking as it cools, avoid over-mixing the batter. - Pour cheesecake batter into warm crust. Use a rubber spatula or spoon to smooth it into an even layer. - Prepare the simple water bath: Boil a kettle/pot of water. You need 1 inch of water in your roasting pan for the water bath, so make sure you boil enough. I use an entire kettle of hot water. Place the pan inside of a large roasting pan. Carefully pour the hot water inside of the pan and place in the oven. (Or you can place the roasting pan in the oven first, then pour the hot water in. Whichever is easier for you.) - Bake cheesecake for 55–70 minutes or until the center is almost set. (Note: if you notice the cheesecake browning too quickly on top, tent it with aluminum foil halfway through baking.) When it’s done, the center of the cheesecake will slightly wobble if you gently tap the pan. Turn the oven off and open the oven door slightly. Let the cheesecake sit in the oven in the water bath as it cools down for 1 hour. - Remove from the oven, lift out of the water bath, then cool uncovered cheesecake completely at room temperature. - Top with lemon curd: After cheesecake has cooled completely at room temperature, spread about 3/4 cup of lemon curd (around 1/2 of the curd recipe) on top, nearing the edge of the cheesecake without spilling over. I use an offset spatula to spread. - Refrigerate the cheesecake for at least 4 hours or overnight. #homemade #homecooking #dessert #cheesecake #lemon #lemoncheesecake #fruit #fruitdessert #summerdessert #desserts #fyp #dinnerparty #dinnerpartydessert

Lemon cheesecake — the perfect summertime dessert 🍋🍰 Recipe: Graham Cracker Crust: - 1 and 3/4 cups (210g) graham cracker crumbs (about 14 full-sheet graham crackers) - 5 Tablespoons (71g) unsalted butter, melted - 1/4 cup (50g) granulated sugar Cheesecake - 1 and 1/4 cups (250g) granulated sugar - 1 Tablespoon packed lemon zest (about 1 lemon) - 32 ounces (904g) full-fat brick cream cheese, softened to room temperature - 1/2 cup (120ml) fresh lemon juice (about 3–4 lemons), at room temperature - 1/3 cup (80g) sour cream or plain yogurt, at room temperature - 1 teaspoon pure vanilla extract - 3 large eggs, at room temperature Instructions: - Adjust the oven rack to the lower-middle position and preheat oven to 350°F (177°C). - Make the crust: Pour crumbled graham crackers into a medium bowl and stir in sugar until combined, and then stir in the melted butter. Mixture will be sandy. Press firmly into the bottom and slightly up the sides of an ungreased 9-inch springform pan. Pat down until the mixture is no longer crumby/crumbly. Pre-bake for 10 minutes. Remove from the oven and place the hot pan on a large piece of aluminum foil. The foil will wrap around the pan for the water bath in step 6. Allow crust to slightly cool as you prepare the filling. - Make the lemon sugar: Place sugar in your food processor or blender. Spoon lemon zest on top. Pulse/blend until the two are blended and the lemon zest is slightly broken down, about 10-12 pulses. - Continue with the filling: Using a handheld or stand mixer fitted with a paddle attachment, beat the cream cheese and lemon sugar together on medium-high speed in a large bowl until the mixture is smooth and creamy, about 2 minutes. Add the lemon juice, sour cream, and vanilla extract, then beat on medium-high speed until fully combined. On medium speed, add the eggs. To help prevent the cheesecake from deflating and cracking as it cools, avoid over-mixing the batter. - Pour cheesecake batter into warm crust. Use a rubber spatula or spoon to smooth it into an even layer. - Prepare the simple water bath: Boil a kettle/pot of water. You need 1 inch of water in your roasting pan for the water bath, so make sure you boil enough. I use an entire kettle of hot water. Place the pan inside of a large roasting pan. Carefully pour the hot water inside of the pan and place in the oven. (Or you can place the roasting pan in the oven first, then pour the hot water in. Whichever is easier for you.) - Bake cheesecake for 55–70 minutes or until the center is almost set. (Note: if you notice the cheesecake browning too quickly on top, tent it with aluminum foil halfway through baking.) When it’s done, the center of the cheesecake will slightly wobble if you gently tap the pan. Turn the oven off and open the oven door slightly. Let the cheesecake sit in the oven in the water bath as it cools down for 1 hour. - Remove from the oven, lift out of the water bath, then cool uncovered cheesecake completely at room temperature. - Top with lemon curd: After cheesecake has cooled completely at room temperature, spread about 3/4 cup of lemon curd (around 1/2 of the curd recipe) on top, nearing the edge of the cheesecake without spilling over. I use an offset spatula to spread. - Refrigerate the cheesecake for at least 4 hours or overnight. #homemade #homecooking #dessert #cheesecake #lemon #lemoncheesecake #fruit #fruitdessert #summerdessert #desserts #fyp #dinnerparty #dinnerpartydessert

@NICE

#snowfall #dogsofttiktok #goldenretriever #randy #peludos #felices #happydog con esa carita 🥹☃️🐶

#snowfall #dogsofttiktok #goldenretriever #randy #peludos #felices #happydog con esa carita 🥹☃️🐶

hayo noel @ellweirdoo #noel #noellondok #fattah #fattahsyach #mohan #aryamohan #aqeelacalista #live #livenoel #fyp #fypシ #foryou #foryoupage #asmaragenzsctv

hayo noel @ellweirdoo #noel #noellondok #fattah #fattahsyach #mohan #aryamohan #aqeelacalista #live #livenoel #fyp #fypシ #foryou #foryoupage #asmaragenzsctv

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