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@ystrdynow: Terakhir janji 🙂‍↕️🙂‍↕️

Taniaanglt
Taniaanglt
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Region: ID
Saturday 19 October 2024 12:09:08 GMT
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racunoutfituy
Racun Outfit Uy :
1JIN SPILL OUTFIT KAAA❤️❤️❤️
2024-10-20 03:53:57
600
racunoutfituy
Racun Outfit Uy :
1JIN SPILL OUTFIT KAA❤️❤️❤️
2024-10-20 03:54:05
1
racunshopii98
❤️‍🔥RACUN_SHOPEE❤️‍🔥 :
Ijiinn Spill Outfitnya kak ❤️❤️❤️
2024-10-20 08:20:32
4240
mampiryukracunnih
Mampir yuk racun nih :
Ijiin spill outfitnya kak💗💗💗
2024-10-20 06:20:32
1544
urdaily.outfit2
urdaily.outfit :
😳1jinnspoll outfitnya kak🥰🥰
2024-10-19 13:05:20
774
urdaily.outfit2
urdaily.outfit :
kak ZINSPILL OUTFITNYA🥰🥰
2024-10-19 13:05:28
241
pisangcoklatt05
pisangcoklatt05 :
spilll tas nya kaaa
2024-10-19 12:16:22
17
akulahh___
isss :
Spill bajunya kak
2024-10-20 02:13:53
5
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CARAMEL CHEESECAKE #food #Recipe #cheesecake #caramel #cake #tasty #fy #fyp #foryou #foryoupage CHEESECAKE BATTER 800 g cream cheese 200 g crème fraîche (or sour cream) 120 g granulated sugar 8 g vanilla sugar (1 packet) 40 g cornstarch 4 medium eggs FILLING Bastogne cookies (or gingersnap/biscoff) 150 g caramel TOPPING 150 g white chocolate 75 ml heavy cream (unwhipped) 25 g caramel Instructions: Place the cream cheese, crème fraîche, granulated sugar, vanilla sugar, and cornstarch in a large mixing bowl. Mix until smooth. Add the eggs one at a time, gently folding each into the batter to keep it airy. Line the bottom of a springform pan with parchment paper. Crumble a layer of Bastogne cookies and spread them evenly over the base. Pour half of the cheesecake batter over the cookies and smooth it out. Spread 75 g of caramel over the batter. Add another layer of Bastogne cookies and another 75 g of caramel. Finally, pour the remaining cheesecake batter on top and smooth the surface. Preheat the oven to 125°C (257°F). Bake the cheesecake for 60–65 minutes, until the edges are set and the center still jiggles slightly. Turn off the oven and let the cheesecake sit inside for 1 hour to prevent cracking. Allow the cheesecake to cool completely. Heat the heavy cream until just below boiling point. Remove from heat and add the chopped white chocolate. Let it sit for 1 minute, then stir until smooth. Pour the ganache over the cooled cheesecake. Drizzle drops of caramel over the ganache. Use a toothpick to create a decorative pattern. Cover the cheesecake and refrigerate for at least 6 hours, preferably overnight, to set. Slice the cheesecake into neat pieces. Garnish with extra caramel, whipped cream, or fresh strawberries if desired.
CARAMEL CHEESECAKE #food #Recipe #cheesecake #caramel #cake #tasty #fy #fyp #foryou #foryoupage CHEESECAKE BATTER 800 g cream cheese 200 g crème fraîche (or sour cream) 120 g granulated sugar 8 g vanilla sugar (1 packet) 40 g cornstarch 4 medium eggs FILLING Bastogne cookies (or gingersnap/biscoff) 150 g caramel TOPPING 150 g white chocolate 75 ml heavy cream (unwhipped) 25 g caramel Instructions: Place the cream cheese, crème fraîche, granulated sugar, vanilla sugar, and cornstarch in a large mixing bowl. Mix until smooth. Add the eggs one at a time, gently folding each into the batter to keep it airy. Line the bottom of a springform pan with parchment paper. Crumble a layer of Bastogne cookies and spread them evenly over the base. Pour half of the cheesecake batter over the cookies and smooth it out. Spread 75 g of caramel over the batter. Add another layer of Bastogne cookies and another 75 g of caramel. Finally, pour the remaining cheesecake batter on top and smooth the surface. Preheat the oven to 125°C (257°F). Bake the cheesecake for 60–65 minutes, until the edges are set and the center still jiggles slightly. Turn off the oven and let the cheesecake sit inside for 1 hour to prevent cracking. Allow the cheesecake to cool completely. Heat the heavy cream until just below boiling point. Remove from heat and add the chopped white chocolate. Let it sit for 1 minute, then stir until smooth. Pour the ganache over the cooled cheesecake. Drizzle drops of caramel over the ganache. Use a toothpick to create a decorative pattern. Cover the cheesecake and refrigerate for at least 6 hours, preferably overnight, to set. Slice the cheesecake into neat pieces. Garnish with extra caramel, whipped cream, or fresh strawberries if desired.

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