@j1n6526: hoa thanh ai gio #anime #edit #animeedit #wistoria #fyp

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Saturday 09 August 2025 05:42:08 GMT

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Cụ rùa chăm tũi :

hoa thanh = hoa thánh = thanh hoá ???

2025-08-12 05:03:45

71

𝓮𝓶𝓲𝓵𝔂 :

Tưởng cái anime này tuyệt chủng r

2025-08-09 07:28:21

27

Paolo Penaldo :

có tất cả nhưng thiếu anh x rất lâu rồi mới khóc jungx remix

2025-08-13 17:18:38

25

Gia Hưng09 :

xin tên nhạc ad ơi

2025-08-09 17:33:17

4

only storm🌪️🌩️ :

tên phim lẹ

2025-10-05 23:36:16

0

V :

Kk thì ra t ko lẻ loi khi xem phim này

2025-08-11 16:26:27

3

Ahkhoaa💤 :

Có p2 chx z

2025-08-28 02:26:26

0

.... :

làm ơn đừng hoá ai cả hoá thng maen đc rồi

2025-08-11 14:54:38

0

𝑵 𝑻𝒉𝒊𝒆𝒏 :

đoạn sau đâu 🗿🗿

2025-08-11 02:17:48

0

𝙑𝙞𝙚.𝙉𝟰𝙢𝙕? :

sớm chx idol🗿

2025-08-09 05:47:47

0

Thiết kế gặp hoạ :

có link nhạc ko ad

2025-08-13 15:25:36

0

𝐯𝐍𝐠𝐱𝐋𝐨𝐧𝐠. :

sắp trend

2025-08-21 23:25:06

0

uciEphuong :

s t nghe tiếng băng trụ double kill v

2025-08-13 08:44:49

0

July :

hayy

2025-09-03 08:52:32

0

Lỗi ic :

ủa đoạn khúc cuối đâu hôm qua xem đủ mà

2025-08-12 23:43:37

4

°•-🌻phuownie🌻-•° :

💗

2025-08-12 03:11:57

0

nquaggghuyy. :

😁

2025-10-16 12:43:37

0

beo💢💢 :

😂

2025-09-02 18:25:38

0

htt. :

😁

2025-08-22 03:57:33

0

yêu em hao gầy :

🥰🥰🥰

2025-08-16 00:39:52

0

🐃 :

🤔

2025-09-12 10:18:12

0

Mihniu :

ủa là nó đen 1 cục vậy á hả

2025-08-13 07:50:26

0

cthien :

sao khúc cuối đen thui vậy

2025-08-09 12:49:41

2

Anh hàng xóm tốt tính :

var hoa thánh coi chừng bị nhét rau má nha anh zai

2025-08-13 03:23:33

0

only storm🌪️🌩️ :

phim gì😭

2025-10-05 23:36:06

0

usoda? :

🥰🥰🥰

2025-10-01 03:58:15

0

phuy4137uwt :

xin tên vs mn ơi

2025-09-20 05:05:54

0

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Apply now to be on the next season of Couples Therapy! Link in bio. This is one moment from months of therapy. Watch the full story on #paramountplus with #showtime

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Eu quero a minha felicidade de volta

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Replying to @mrxettrini55 #nonstopantingedrop #sadreels💔

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✨This is my recipe for White Chocolate Raspberry Cheesecake, super creamy and absolutely delicious! The raspberry jam filling with the smooth white chocolate ganache makes every bite irresistible. ✨ Crust ~Ingredients • 350 g Maria cookies, Digestive biscuits, or Graham crackers, finely crushed • 80 g unsalted butter, melted • 1 tablespoon honey ~Instructions 1. Preheat the oven to 340°F (170°C). 2. Combine the crushed cookies with the melted butter and honey until the mixture resembles wet sand. 3. Firmly press the mixture into the bottom of a cheesecake pan. Press some of the mixture slightly up the sides if desired. 4. Bake for 10–12 minutes. 5. Let the crust cool completely while preparing the filling. Strawberry Jam ~Ingredients • 200 g fresh strawberries • 50 g granulated sugar • Juice of ½ lemon • 2 teaspoons cornstarch ~Instructions 1. Add the strawberries, sugar, and lemon juice to a small saucepan. 2. Cook over medium heat, stirring occasionally, until the strawberries soften and begin to break down. 3. Lightly mash the strawberries as they cook. 4. Mix the cornstarch with a small amount of water until smooth. 5. Add the cornstarch slurry to the strawberries and stir well. 6. Cook for 1–2 minutes, stirring constantly, until the jam thickens. 7. Remove from the heat and let it cool completely before using. White Chocolate Cheesecake Filling ~Ingredients • 800 g cream cheese, room temperature • 140 g Greek yogurt • 40 g heavy cream • 4 large eggs • 2 egg yolks • 70 g granulated sugar • 80 g honey • 1 ½ tablespoons vanilla bean paste or vanilla extract • 1 tablespoon cornstarch • 150 g white chocolate, melted and slightly warm ~Instructions 1. Reduce the oven temperature to 325°F (163°C). 2. Beat the cream cheese until completely smooth and creamy. 3. Add the sugar and honey and mix until combined. 4. Add the Greek yogurt and heavy cream, mixing until smooth. 5. Add the vanilla and cornstarch and mix until fully incorporated. 6. Pour in the melted white chocolate, making sure it is warm rather than hot. Mix until smooth. 7. Add the eggs and egg yolks one at a time, mixing on low speed only until incorporated. Avoid overmixing. ~Assembly 1. Pour half of the cheesecake filling over the cooled crust. 2. Spread 220–250 g of the cooled strawberry jam evenly over the cheesecake layer. 3. Pour the remaining cheesecake filling over the jam and gently smooth the top. Baking 1. Place the cheesecake in a water bath and bake at 325°F for approximately 75–90 minutes, or until the edges are set and the center still has a slight jiggle. 2. Turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour. 3. Remove from the oven and let it cool completely. 4. Refrigerate for at least 8 hours, preferably overnight. White Chocolate Ganache ~Ingredients • 180 g white chocolate, finely chopped • 140 g heavy cream • 1 teaspoon unsalted butter • 1 tablespoon vanilla bean paste, optional ~Instructions 1. Heat the heavy cream until very hot, but do not let it boil. 2. Pour the hot cream over the white chocolate. 3. Let it sit for 1 minute. 4. Add the butter and vanilla bean paste, if using. 5. Stir until completely smooth and glossy. 6. Let the ganache cool for a few minutes before pouring it over the chilled cheesecake. ~Decoration • Fresh raspberries • Fresh mint leaves, optional Pour the white chocolate ganache over the chilled cheesecake and gently spread it toward the edges. Top with fresh raspberries and mint leaves. Refrigerate until ready to serve. #cheesecake #raspberrycheesecake #whitechocolate #EasyRecipe #CapCut

✨This is my recipe for White Chocolate Raspberry Cheesecake, super creamy and absolutely delicious! The raspberry jam filling with the smooth white chocolate ganache makes every bite irresistible. ✨ Crust ~Ingredients • 350 g Maria cookies, Digestive biscuits, or Graham crackers, finely crushed • 80 g unsalted butter, melted • 1 tablespoon honey ~Instructions 1. Preheat the oven to 340°F (170°C). 2. Combine the crushed cookies with the melted butter and honey until the mixture resembles wet sand. 3. Firmly press the mixture into the bottom of a cheesecake pan. Press some of the mixture slightly up the sides if desired. 4. Bake for 10–12 minutes. 5. Let the crust cool completely while preparing the filling. Strawberry Jam ~Ingredients • 200 g fresh strawberries • 50 g granulated sugar • Juice of ½ lemon • 2 teaspoons cornstarch ~Instructions 1. Add the strawberries, sugar, and lemon juice to a small saucepan. 2. Cook over medium heat, stirring occasionally, until the strawberries soften and begin to break down. 3. Lightly mash the strawberries as they cook. 4. Mix the cornstarch with a small amount of water until smooth. 5. Add the cornstarch slurry to the strawberries and stir well. 6. Cook for 1–2 minutes, stirring constantly, until the jam thickens. 7. Remove from the heat and let it cool completely before using. White Chocolate Cheesecake Filling ~Ingredients • 800 g cream cheese, room temperature • 140 g Greek yogurt • 40 g heavy cream • 4 large eggs • 2 egg yolks • 70 g granulated sugar • 80 g honey • 1 ½ tablespoons vanilla bean paste or vanilla extract • 1 tablespoon cornstarch • 150 g white chocolate, melted and slightly warm ~Instructions 1. Reduce the oven temperature to 325°F (163°C). 2. Beat the cream cheese until completely smooth and creamy. 3. Add the sugar and honey and mix until combined. 4. Add the Greek yogurt and heavy cream, mixing until smooth. 5. Add the vanilla and cornstarch and mix until fully incorporated. 6. Pour in the melted white chocolate, making sure it is warm rather than hot. Mix until smooth. 7. Add the eggs and egg yolks one at a time, mixing on low speed only until incorporated. Avoid overmixing. ~Assembly 1. Pour half of the cheesecake filling over the cooled crust. 2. Spread 220–250 g of the cooled strawberry jam evenly over the cheesecake layer. 3. Pour the remaining cheesecake filling over the jam and gently smooth the top. Baking 1. Place the cheesecake in a water bath and bake at 325°F for approximately 75–90 minutes, or until the edges are set and the center still has a slight jiggle. 2. Turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour. 3. Remove from the oven and let it cool completely. 4. Refrigerate for at least 8 hours, preferably overnight. White Chocolate Ganache ~Ingredients • 180 g white chocolate, finely chopped • 140 g heavy cream • 1 teaspoon unsalted butter • 1 tablespoon vanilla bean paste, optional ~Instructions 1. Heat the heavy cream until very hot, but do not let it boil. 2. Pour the hot cream over the white chocolate. 3. Let it sit for 1 minute. 4. Add the butter and vanilla bean paste, if using. 5. Stir until completely smooth and glossy. 6. Let the ganache cool for a few minutes before pouring it over the chilled cheesecake. ~Decoration • Fresh raspberries • Fresh mint leaves, optional Pour the white chocolate ganache over the chilled cheesecake and gently spread it toward the edges. Top with fresh raspberries and mint leaves. Refrigerate until ready to serve. #cheesecake #raspberrycheesecake #whitechocolate #EasyRecipe #CapCut

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