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CHOCOLATE CHIP CHEESECAKE #food #Recipe #cheesecake #fy #foryou #foryoupage #fyp #tiktokfood #viral #trending Melt the butter over low heat in a saucepan. Finely grind the chocolate chip cookies using a food processor. Transfer the finely ground chocolate chip cookies to a large bowl and add the melted butter. Mix together. Take a springform pan and evenly spread the cookie dough over the bottom. Press it firmly using the bottom of a spoon. Let the cookie dough firm up in the refrigerator. Place the cream cheese, sugar, and vanilla sugar in a large bowl. Mix for 1 minute until smooth. Then add the cornstarch and mix until smooth. Set aside the mixer and use a spatula from now on. Break the eggs one by one over the bowl and fold each egg lightly into the cheesecake batter using the spatula. Pour about half of the cheesecake batter into a separate bowl. Add 70 grams of hazelnut spread and gently fold it into the batter until mixed. Evenly distribute the remaining cheesecake batter (about 650 grams) over the cookie dough. Place the chocolate chip cookies on top and cover them with the hazelnut cheesecake batter. Spread the hazelnut cheesecake batter evenly over the cookies. Place the cheesecake in a preheated oven at 125 ℃ and bake for 60-65 minutes, or until the sides are firm. The center should be slightly ‘jiggly’. Then turn off the oven and let the cheesecake sit in it for 1 hour. This helps to prevent the cheesecake from sinking or cracking. Bring the heavy cream almost to a boil. Then add the white chocolate pieces and let it sit for 1 minute. Then mix until smooth. Pour the white chocolate ganache evenly over the cheesecake and briefly refrigerate it so the ganache can firm up. Cut the cheesecake into rectangles. If desired, garnish with lines of chocolate and mini chocolate chip cookies. Enjoy!

CHOCOLATE CHIP CHEESECAKE #food #Recipe #cheesecake #fy #foryou #foryoupage #fyp #tiktokfood #viral #trending Melt the butter over low heat in a saucepan. Finely grind the chocolate chip cookies using a food processor. Transfer the finely ground chocolate chip cookies to a large bowl and add the melted butter. Mix together. Take a springform pan and evenly spread the cookie dough over the bottom. Press it firmly using the bottom of a spoon. Let the cookie dough firm up in the refrigerator. Place the cream cheese, sugar, and vanilla sugar in a large bowl. Mix for 1 minute until smooth. Then add the cornstarch and mix until smooth. Set aside the mixer and use a spatula from now on. Break the eggs one by one over the bowl and fold each egg lightly into the cheesecake batter using the spatula. Pour about half of the cheesecake batter into a separate bowl. Add 70 grams of hazelnut spread and gently fold it into the batter until mixed. Evenly distribute the remaining cheesecake batter (about 650 grams) over the cookie dough. Place the chocolate chip cookies on top and cover them with the hazelnut cheesecake batter. Spread the hazelnut cheesecake batter evenly over the cookies. Place the cheesecake in a preheated oven at 125 ℃ and bake for 60-65 minutes, or until the sides are firm. The center should be slightly ‘jiggly’. Then turn off the oven and let the cheesecake sit in it for 1 hour. This helps to prevent the cheesecake from sinking or cracking. Bring the heavy cream almost to a boil. Then add the white chocolate pieces and let it sit for 1 minute. Then mix until smooth. Pour the white chocolate ganache evenly over the cheesecake and briefly refrigerate it so the ganache can firm up. Cut the cheesecake into rectangles. If desired, garnish with lines of chocolate and mini chocolate chip cookies. Enjoy!

PISTACHE BARS #food #Recipe #chocolate #bars #fy #fyp #foryoupage FILLING 250 g white chocolate 50 g pistachios (peeled and unsalted) 50 g pistachio paste 25 g raspberry jam CORNFLAKE MIX 25 g cornflakes 125 g white chocolate 25 g pistachios (peeled and unsalted) Melt the white chocolate using a double boiler. Divide the melted white chocolate into two bowls: 250g in one bowl and 125g in the other. Put the white chocolate, pistachio paste, and raspberry jam in a piping bag. Put the cornflakes, chopped pistachios (25g), and melted white chocolate (125g) in a deep bowl. Mix well until combined. Set aside. Take a silicone mold. Spread a layer of chopped pistachios over the bottom and cover it with a layer of melted white chocolate. Then, pipe a line of pistachio paste, raspberry jam, and white chocolate over it. Spoon some of the cornflake mixture on top and cover it with another layer of white chocolate. Sprinkle some chopped pistachios on top. Place the silicone mold in the freezer for 60 minutes, or until the chocolate is completely hardened.

PISTACHE BARS #food #Recipe #chocolate #bars #fy #fyp #foryoupage FILLING 250 g white chocolate 50 g pistachios (peeled and unsalted) 50 g pistachio paste 25 g raspberry jam CORNFLAKE MIX 25 g cornflakes 125 g white chocolate 25 g pistachios (peeled and unsalted) Melt the white chocolate using a double boiler. Divide the melted white chocolate into two bowls: 250g in one bowl and 125g in the other. Put the white chocolate, pistachio paste, and raspberry jam in a piping bag. Put the cornflakes, chopped pistachios (25g), and melted white chocolate (125g) in a deep bowl. Mix well until combined. Set aside. Take a silicone mold. Spread a layer of chopped pistachios over the bottom and cover it with a layer of melted white chocolate. Then, pipe a line of pistachio paste, raspberry jam, and white chocolate over it. Spoon some of the cornflake mixture on top and cover it with another layer of white chocolate. Sprinkle some chopped pistachios on top. Place the silicone mold in the freezer for 60 minutes, or until the chocolate is completely hardened.

#explore #حسين_العلي #edit #foryou #fyp #viral

#explore #حسين_العلي #edit #foryou #fyp #viral

TURKISH BREAD #food #Recipe #fy #fyp #tiktokfood #foryoupage #Turkish #bread INGREDIENTS 850 g all-purpose flour 14 g instant yeast (2 packets or 2 tablespoons) 12 g salt (2 teaspoons) 20 g granulated sugar 90 ml sunflower oil 475 ml lukewarm water EXTRA 5 ml sunflower oil TOPPING 1 medium egg Sesame seeds (black and white) INSTRUCTIONS In a large bowl, combine the flour, yeast, salt, sugar, sunflower oil, and lukewarm water. Mix well and knead for 10-12 minutes until smooth. Add the extra 5 ml of sunflower oil to another bowl and add the dough. Knead for another minute. Cover the dough and let it rise in a warm place at home for 1 hour or until it doubles in size. Deflate the dough and divide it into 8 equal pieces, each weighing around 175 grams. Shape each piece into a smooth ball. Take one ball of dough and place it on a lightly floured work surface. Roll it out with a rolling pin to a diameter of about 15 cm. Place the rolled-out dough on a baking sheet lined with parchment paper. Let the dough rise for 30 minutes, or until it doubles in size. Beat the egg in a bowl and brush it over the dough. Use your fingers to make a pattern on the dough by lightly pressing into it. Sprinkle sesame seeds on top. Preheat the oven to 200°C (400°F). Bake the Turkish bread rolls for 12-18 minutes, or until they are golden brown. Keep an eye on them as baking times may vary depending on your oven. Once they are done, immediately cover the Turkish bread rolls with a clean kitchen towel to keep them soft.

TURKISH BREAD #food #Recipe #fy #fyp #tiktokfood #foryoupage #Turkish #bread INGREDIENTS 850 g all-purpose flour 14 g instant yeast (2 packets or 2 tablespoons) 12 g salt (2 teaspoons) 20 g granulated sugar 90 ml sunflower oil 475 ml lukewarm water EXTRA 5 ml sunflower oil TOPPING 1 medium egg Sesame seeds (black and white) INSTRUCTIONS In a large bowl, combine the flour, yeast, salt, sugar, sunflower oil, and lukewarm water. Mix well and knead for 10-12 minutes until smooth. Add the extra 5 ml of sunflower oil to another bowl and add the dough. Knead for another minute. Cover the dough and let it rise in a warm place at home for 1 hour or until it doubles in size. Deflate the dough and divide it into 8 equal pieces, each weighing around 175 grams. Shape each piece into a smooth ball. Take one ball of dough and place it on a lightly floured work surface. Roll it out with a rolling pin to a diameter of about 15 cm. Place the rolled-out dough on a baking sheet lined with parchment paper. Let the dough rise for 30 minutes, or until it doubles in size. Beat the egg in a bowl and brush it over the dough. Use your fingers to make a pattern on the dough by lightly pressing into it. Sprinkle sesame seeds on top. Preheat the oven to 200°C (400°F). Bake the Turkish bread rolls for 12-18 minutes, or until they are golden brown. Keep an eye on them as baking times may vary depending on your oven. Once they are done, immediately cover the Turkish bread rolls with a clean kitchen towel to keep them soft.

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