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@cungkhon2303: @wenonastanno.1

khang chế nhạc(pmc stan)
khang chế nhạc(pmc stan)
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Region: VN
Sunday 16 March 2025 07:06:03 GMT
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ni_cax1
🥐 :
xàm cu quá giải tán đi 😀😡
2025-03-16 12:17:25
0
cungkhon2303
khang chế nhạc(pmc stan) :
@Saf (No.1 GC Lover)
2025-03-16 07:24:55
0
cungkhon2303
khang chế nhạc(pmc stan) :
@Saf (No.1 GC Lover) hey r u still awake?
2025-03-16 07:19:47
0
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Comment or dm🤞🏼 #snap #gc #friends #fit
Comment or dm🤞🏼 #snap #gc #friends #fit




my yungi😭😭 . #yunho #mingi #yungi #에이티즈 #ateez #kpop #fyp
my yungi😭😭 . #yunho #mingi #yungi #에이티즈 #ateez #kpop #fyp
Si no es contigo amor ❤️
Si no es contigo amor ❤️
HAZELNUT CHEESECAKE #cheesecake #hazelnut #food #Recipe #chocolate #tasty #tiktokfood #viral #trending #fy #fyp COOKIE DOUGH 150 g Maria biscuits 50 g roasted hazelnuts 150 g unsalted butter 5 g cocoa powder CHEESECAKE BATTER 750 g cream cheese 175 g hazelnut spread 90 g granulated sugar 16 g vanilla sugar (2 sachets) 35 g cornstarch 3 eggs (medium) TOPPING 125 g hazelnut spread white chocolate EXTRA whipped cream Put the Maria biscuits in a food processor and grind finely. Put the roasted hazelnuts in a food processor and grind finely. Melt the unsalted butter in a saucepan over low heat. Place the finely ground Maria biscuits in a deep bowl. Add the finely ground hazelnuts, melted butter, and cocoa powder. Mix until well combined. Grease the baking tin and place a sheet of parchment paper in it. Spread the cookie dough evenly over the baking tin and press it firmly against the bottom (use the bottom of a spoon as a tool). Put the cookie dough in the refrigerator for a while. Put the cream cheese (200 g), hazelnut spread, sugar, and vanilla sugar in a deep bowl. Mix for 1 minute. Sift the cornstarch over the bowl and mix until smooth. Add the remaining cream cheese and mix again until smooth. Set aside the mixer and use a spatula from now on. Break the eggs one by one over the bowl. Gently fold each egg into the cheesecake batter using a spatula. Add the cheesecake batter on top of the cookie dough. Place the hazelnut cheesecake in the oven at 125 ℃. Bake for 70 minutes or until the sides are firm and the center is wobbly. Turn off the oven and leave the hazelnut cheesecake in it oven for 1 hour. This prevents the cheesecake from collapsing/cracking. Remove the hazelnut cheesecake from the oven and place it, covered, in the refrigerator. Preferably overnight, so the flavors can set in, and the cheesecake becomes firm. Heat the hazelnut spread in a saucepan over low heat. Melt the white chocolate in a double boiler. Put it in a piping bag. Pour the hazelnut spread evenly over the cheesecake. Pipe white chocolate lines on top of the hazelnut spread on the cheesecake. Place the hazelnut cheesecake, covered, in the refrigerator for 30-45 minutes or until the topping is firm. Cut the hazelnut cheesecake into pieces. Garnish with whipped cream and pieces of chocolate. Cake mould = 22 cm.
HAZELNUT CHEESECAKE #cheesecake #hazelnut #food #Recipe #chocolate #tasty #tiktokfood #viral #trending #fy #fyp COOKIE DOUGH 150 g Maria biscuits 50 g roasted hazelnuts 150 g unsalted butter 5 g cocoa powder CHEESECAKE BATTER 750 g cream cheese 175 g hazelnut spread 90 g granulated sugar 16 g vanilla sugar (2 sachets) 35 g cornstarch 3 eggs (medium) TOPPING 125 g hazelnut spread white chocolate EXTRA whipped cream Put the Maria biscuits in a food processor and grind finely. Put the roasted hazelnuts in a food processor and grind finely. Melt the unsalted butter in a saucepan over low heat. Place the finely ground Maria biscuits in a deep bowl. Add the finely ground hazelnuts, melted butter, and cocoa powder. Mix until well combined. Grease the baking tin and place a sheet of parchment paper in it. Spread the cookie dough evenly over the baking tin and press it firmly against the bottom (use the bottom of a spoon as a tool). Put the cookie dough in the refrigerator for a while. Put the cream cheese (200 g), hazelnut spread, sugar, and vanilla sugar in a deep bowl. Mix for 1 minute. Sift the cornstarch over the bowl and mix until smooth. Add the remaining cream cheese and mix again until smooth. Set aside the mixer and use a spatula from now on. Break the eggs one by one over the bowl. Gently fold each egg into the cheesecake batter using a spatula. Add the cheesecake batter on top of the cookie dough. Place the hazelnut cheesecake in the oven at 125 ℃. Bake for 70 minutes or until the sides are firm and the center is wobbly. Turn off the oven and leave the hazelnut cheesecake in it oven for 1 hour. This prevents the cheesecake from collapsing/cracking. Remove the hazelnut cheesecake from the oven and place it, covered, in the refrigerator. Preferably overnight, so the flavors can set in, and the cheesecake becomes firm. Heat the hazelnut spread in a saucepan over low heat. Melt the white chocolate in a double boiler. Put it in a piping bag. Pour the hazelnut spread evenly over the cheesecake. Pipe white chocolate lines on top of the hazelnut spread on the cheesecake. Place the hazelnut cheesecake, covered, in the refrigerator for 30-45 minutes or until the topping is firm. Cut the hazelnut cheesecake into pieces. Garnish with whipped cream and pieces of chocolate. Cake mould = 22 cm.

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