@kalavera_music: Filosofia ritmica @pollit⛧ #rapmalandro #enparati #mexico🇲🇽 #carteldesanta😎 #babocartel #muchasvistas #Rap #viralvideo #carteldesantatv #filosofiaritmica🎧🖤 #music #lirycs_music #guatemala🇬🇹 #guerrero #likes #paratiiiiiiiiiiiiiiiiiiiiiiiiiiiiiii #fypシ

𝐊𝐚𝐥𝐚𝐯𝐞𝐫𝐚 𝐌𝐮𝐬𝐢𝐜

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Region: MX

Thursday 22 August 2024 17:29:10 GMT

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pollit⛧ :

gracias homie ^^

2024-08-22 20:17:34

1

Josquin Perez :

chido 😎

2024-10-15 00:04:30

1

pollit⛧ :

🫡

2024-08-22 20:17:08

1

dallana mendez :

❤❤❤

2024-10-06 18:08:54

1

more :

🥰🥰🥰

2024-10-09 04:25:58

0

dallana mendez :

👍👍👍

2024-10-07 06:59:59

0

🐦‍🔥Radio malandro🐦‍🔥 :

Rolon👺

2024-08-22 18:20:35

1

Juan Diego BQ358 :

No quemes estás rolas mijo

2024-08-22 17:34:45

1

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CREAMY BLUEBERRY CHEESECAKE 🫐  #cheesecake #blueberry #food #Recipe #fy #fyp #foryou #foryoupage #tiktokfood  COOKIE DOUGH 175 gr Maria biscuits 150 gr unsalted butter BLUEBERRY MIXTURE 250 gr blueberries (fresh blueberries) 90 gr granulated sugar CHEESECAKE BATTER 250 gr mascarpone 800 gr cream cheese 150 gr granulated sugar 8 gr vanilla sugar (1 sachet) 45 gr cornstarch 3 eggs (m)  GANACHE 125 gr white chocolate 50 ml heavy cream Melt the butter over low heat in a saucepan. Crush the Maria biscuits in a food processor. Add the melted butter and mix until smooth. Take a springform pan and line it with a sheet of parchment paper. Spread the cookie dough evenly over the bottom and press it firmly using the bottom of a spoon. Place briefly in the refrigerator. Put the blueberries together with the sugar in a frying pan over medium-high heat and bring to a boil for 7-10 minutes. Stir regularly. Take a bowl and place a sieve on it. Pour the blueberry mixture through the sieve and press with a spatula or spoon so that the pulp remains behind. Then pour the blueberry syrup into a piping bag. Set aside. Put the mascarpone with the cream cheese, sugar, and vanilla sugar in a deep bowl. Mix for 1 minute until combined. Add the cornstarch and mix until smooth. Set aside the mixer and use a spatula from now on. Crack the eggs one by one over the bowl. Gently fold the egg into the cheesecake batter using a spatula. Pour half of the cheesecake batter into a separate bowl. Add 80 grams of blueberry syrup and fold together. Put the blueberry mixture in a piping bag and set aside. Spread the remaining half of the cheesecake batter (about 700 grams) evenly over the cookie dough. Then pipe a layer of the blueberry mixture on top and cover it with the blueberry cheesecake batter. Spread this evenly. Place the blueberry cheesecake in a preheated oven at 125°C. Bake for 60-65 minutes or until the edges are firm. The center should be ‘jiggly’. Turn off the oven and leave the cheesecake in it for 1 hour. This prevents the cheesecake from collapsing/cracking. Heat the heavy cream almost to a boil. Add the white chocolate pieces and let it sit for 1 minute. Then mix until smooth. Spread the white chocolate ganache evenly over the cheesecake. Immediately pipe some blueberry syrup on top and use a toothpick to create a decorative pattern. Cover the blueberry cheesecake and refrigerate to set, preferably overnight. Garnish the blueberry cheesecake as desired.

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