@reinbani: Part 127- Strawberry Packing process #timorleste🇹🇱 #aussie🇦🇺 #queensland

reinbani
reinbani
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Thursday 18 September 2025 05:38:08 GMT
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olala_umi
🍀 :
When does the season start?
2026-04-21 19:18:58
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rhysadjesus
Aurita :
packing hanesan ne hw gosta los🤩🤩🤩🤩🤩🤩
2025-09-24 03:58:43
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Creamy, dreamy, and packed with sweet white chocolate goodness 🍰 This no-bake cheesecake has a buttery biscuit base, a silky smooth filling, and the perfect chocolatey finish. Easy to make, impossible to resist, and guaranteed to disappear fast at every gathering 🤍 Ingredients For the Base * 300g digestive biscuits * 150g unsalted butter, melted For the Filling * 300g white chocolate * 450g full-fat cream cheese * 75g icing sugar * 1 tsp vanilla extract * 300ml double cream To Decorate * 200g white chocolate shavings ⸻ Instructions Prepare the Base 1. Crush the digestive biscuits into fine crumbs using a food processor, or place them in a sealed bag and crush with a rolling pin. 2. Pour the melted butter over the biscuit crumbs and mix well until evenly coated. 3. Spoon the mixture into an 8-inch (20cm) springform tin and press it down firmly to create an even base. 4. Place the tin in the fridge while you make the filling. Filling 1. Gently melt the white chocolate and set aside to cool slightly. 2. In a large mixing bowl, beat the cream cheese, icing sugar, and vanilla extract together until smooth and creamy. 3. Stir the melted white chocolate into the cream cheese mixture until fully combined. 4. Add the double cream and whisk until the filling thickens. You can also whip the cream separately before folding it into the mixture. Assemble the Cheesecake 1. Spread the filling evenly over the chilled biscuit base and smooth the top. 2. Refrigerate for at least 5–6 hours, though overnight chilling will give the best texture. 3. Sprinkle over the white chocolate shavings before serving. Enjoyyyyy 🤍🍰✨
Creamy, dreamy, and packed with sweet white chocolate goodness 🍰 This no-bake cheesecake has a buttery biscuit base, a silky smooth filling, and the perfect chocolatey finish. Easy to make, impossible to resist, and guaranteed to disappear fast at every gathering 🤍 Ingredients For the Base * 300g digestive biscuits * 150g unsalted butter, melted For the Filling * 300g white chocolate * 450g full-fat cream cheese * 75g icing sugar * 1 tsp vanilla extract * 300ml double cream To Decorate * 200g white chocolate shavings ⸻ Instructions Prepare the Base 1. Crush the digestive biscuits into fine crumbs using a food processor, or place them in a sealed bag and crush with a rolling pin. 2. Pour the melted butter over the biscuit crumbs and mix well until evenly coated. 3. Spoon the mixture into an 8-inch (20cm) springform tin and press it down firmly to create an even base. 4. Place the tin in the fridge while you make the filling. Filling 1. Gently melt the white chocolate and set aside to cool slightly. 2. In a large mixing bowl, beat the cream cheese, icing sugar, and vanilla extract together until smooth and creamy. 3. Stir the melted white chocolate into the cream cheese mixture until fully combined. 4. Add the double cream and whisk until the filling thickens. You can also whip the cream separately before folding it into the mixture. Assemble the Cheesecake 1. Spread the filling evenly over the chilled biscuit base and smooth the top. 2. Refrigerate for at least 5–6 hours, though overnight chilling will give the best texture. 3. Sprinkle over the white chocolate shavings before serving. Enjoyyyyy 🤍🍰✨

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