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@trm234567: #CapCut # tan ca muộn , ai qua đón em đi 🥺#xuhuongtiktok

🎀Trâm🎀
🎀Trâm🎀
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Region: VN
Friday 08 August 2025 12:42:19 GMT
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Comments

haandonglk
❤️❤️💕💕💕❤️❤️ :
hello idol
2025-08-08 12:56:49
0
_dgnol272_
ᴆɪ̀ɴʜ ʟᴏɴɢ🐢 :
🥰🥰🥰
2025-08-18 14:35:31
0
hoangbest49
Hoàng Best 💜 :
💜💜💜
2025-08-09 01:09:18
0
tiu.dim88
Tiêu Diêm :
🥰🥰🥰
2025-08-23 01:06:30
0
maiquynhhehe24
🌵 :
Em đang đợi chị ở trước nè 😂😂😂
2025-08-08 12:46:37
1
phucs_nh
Phucs :
Ok cô Trâm. A là grab car a qua liền. 😆
2025-08-08 12:50:01
1
cuongtran1964
Cuong Tran :
😘😘😘
2025-08-08 12:50:38
1
chauhao02
Châu Hảo :
Cổ đẹp😂
2025-08-08 13:05:30
1
dangtruong121097
Hiền & Quốc :
Thích thế nhờ,
2025-08-09 01:58:02
1
hungdinh110993
hungdinh110993 :
a đang nấu bữa tối chờ e về ak 😅
2025-08-08 18:33:56
0
www.tiktok.nguyenthanh
Nguyễn Thanh :
🥰🥰🥰
2025-08-08 19:41:10
0
45nuoirau
Quang Chiến :
Xin địa chỉ bệnh viện em tông xe r
2025-08-08 23:37:09
0
To see more videos from user @trm234567, please go to the Tikwm homepage.

Other Videos

Mereka tahu kapan harus stok kebutuhan harian. Promo beli 2 Manjamii sayang kalau dilewatkan.
Mereka tahu kapan harus stok kebutuhan harian. Promo beli 2 Manjamii sayang kalau dilewatkan. "#RawatDenganManjamii #ManjamiiMoments #UpinIpinOfficial #ApotekAlpro #Fyp"
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Peanut Butter Cheesecake Nutter Butter Crust 1 package Nutter Butter cookies (453g) 5 tbsp unsalted butter, melted (75g) Peanut Butter Cheesecake Batter 32 oz cream cheese, softened (907g) ¾ cup granulated sugar (150g) ½ cup light brown sugar (105g) ¾ cup creamy peanut butter (190g) ½ cup sour cream (120g) 2 tbsp heavy cream (30ml) 4 large eggs, room temperature 1 tbsp vanilla extract ½ tsp fine sea salt White Chocolate Peanut Butter Ganache 150g white chocolate, chopped ⅓ cup + 1 tbsp heavy cream (90ml) ½ tbsp corn syrup (11g), optional 1 tbsp peanut butter (16g), room temperature To Decorate ¼ cup chopped peanuts Preheat the oven to 325°F. Place the Nutter Butter cookies in a food processor and blend until finely crushed. Add the melted butter and pulse until the mixture resembles wet sand. Press the crust firmly into the bottom of an 8-inch or 9-inch springform pan. Bake for 12 minutes, then let cool completely. Once cooled, lightly grease only the exposed sides of the pan. For the cheesecake batter, beat the cream cheese on medium speed for about 2 minutes until completely smooth. Add the granulated sugar and brown sugar and beat for another 2 minutes until creamy. Add the peanut butter and mix until fully incorporated. Add the sour cream, followed by the heavy cream, mixing until smooth. Add the eggs one at a time, mixing just until incorporated after each addition. Along with the final egg, add the vanilla extract and salt. Avoid overmixing. Pour the batter into the cooled crust. Wrap the outside of the springform pan tightly with several layers of foil. Place the pan inside a larger roasting pan and pour hot water into the outer pan to create a water bath. Bake at 325°F for 70–80 minutes. The edges should be set while the center still has a slight wobble. Turn the oven off and leave the cheesecake inside with the door closed for 1 hour. Remove from the oven and refrigerate for at least 6 hours, preferably overnight. For the ganache, place the chopped white chocolate in a heatproof bowl. Heat the heavy cream and corn syrup until steaming but not boiling. Pour over the chocolate and let sit for 1 minute. Add the peanut butter and whisk gently until smooth and glossy. Let cool for 10–15 minutes until slightly thickened but still pourable. Spread the ganache over the chilled cheesecake and top with chopped peanuts. Chill until ready to serve.
Peanut Butter Cheesecake Nutter Butter Crust 1 package Nutter Butter cookies (453g) 5 tbsp unsalted butter, melted (75g) Peanut Butter Cheesecake Batter 32 oz cream cheese, softened (907g) ¾ cup granulated sugar (150g) ½ cup light brown sugar (105g) ¾ cup creamy peanut butter (190g) ½ cup sour cream (120g) 2 tbsp heavy cream (30ml) 4 large eggs, room temperature 1 tbsp vanilla extract ½ tsp fine sea salt White Chocolate Peanut Butter Ganache 150g white chocolate, chopped ⅓ cup + 1 tbsp heavy cream (90ml) ½ tbsp corn syrup (11g), optional 1 tbsp peanut butter (16g), room temperature To Decorate ¼ cup chopped peanuts Preheat the oven to 325°F. Place the Nutter Butter cookies in a food processor and blend until finely crushed. Add the melted butter and pulse until the mixture resembles wet sand. Press the crust firmly into the bottom of an 8-inch or 9-inch springform pan. Bake for 12 minutes, then let cool completely. Once cooled, lightly grease only the exposed sides of the pan. For the cheesecake batter, beat the cream cheese on medium speed for about 2 minutes until completely smooth. Add the granulated sugar and brown sugar and beat for another 2 minutes until creamy. Add the peanut butter and mix until fully incorporated. Add the sour cream, followed by the heavy cream, mixing until smooth. Add the eggs one at a time, mixing just until incorporated after each addition. Along with the final egg, add the vanilla extract and salt. Avoid overmixing. Pour the batter into the cooled crust. Wrap the outside of the springform pan tightly with several layers of foil. Place the pan inside a larger roasting pan and pour hot water into the outer pan to create a water bath. Bake at 325°F for 70–80 minutes. The edges should be set while the center still has a slight wobble. Turn the oven off and leave the cheesecake inside with the door closed for 1 hour. Remove from the oven and refrigerate for at least 6 hours, preferably overnight. For the ganache, place the chopped white chocolate in a heatproof bowl. Heat the heavy cream and corn syrup until steaming but not boiling. Pour over the chocolate and let sit for 1 minute. Add the peanut butter and whisk gently until smooth and glossy. Let cool for 10–15 minutes until slightly thickened but still pourable. Spread the ganache over the chilled cheesecake and top with chopped peanuts. Chill until ready to serve.
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Happy Tuesday :3 #rem #remcosplay #cosplaygirl
Happy Tuesday :3 #rem #remcosplay #cosplaygirl

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