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@herman.bungaraya: style_ music_ remic_ nhachaymoingay nhac_remix_🎧🎶🎶💃 use earphone #djremix #nhac #fyp #musicvideo #slowreverb

⚘.𝘏𝘪𝘣𝘶𝘳𝘢𝘯_𝘮𝘶𝘴𝘪𝘤`𖦤
⚘.𝘏𝘪𝘣𝘶𝘳𝘢𝘯_𝘮𝘶𝘴𝘪𝘤`𖦤
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Region: ID
Friday 24 April 2026 14:14:44 GMT
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No Watermark .mp4 (5.41MB) No Watermark(HD) .mp4 (5.41MB) Watermark .mp4 (5.41MB) Music .mp3

Comments

budoqbuah
budoq buah :
ring tone ozone dragostea pls🫰🏻
2026-04-25 04:49:04
1
you_01.97
Y :
😂😂😂
2026-06-12 05:16:59
0
hnin546319
🇸🇬HEIN Htet💞Thandar🇲🇲 :
🥰🥰🥰
2026-04-24 14:23:48
0
you_01.97
Y :
😁😁😁
2026-06-12 05:16:59
0
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No-Bake Hazelnut Chocolate Cheesecake 🌰 📖 Ingredients: Biscuit Base: 400g dark biscuits (Oreo or cocoa biscuits) 160g melted butter Cheesecake Cream: 400g cream cheese 200ml double cream 1 tbsp icing sugar 3 tbsp condensed milk Seeds of ½ vanilla bean Chocolate Ganache (Filling): 100g chocolate 100ml full-fat single cream 10g butter Chocolate Ganache (Topping): 100g chocolate 150ml full-fat single cream 15g butter Decoration Hazelnuts 👩🏻‍🍳 Instructions: 1. Crush the biscuits into fine crumbs, mix with the melted butter, then press firmly into the base of a 20–22cm springform tin. Chill in the fridge. 2. Heat 100ml cream until just simmering, pour it over 100g chopped chocolate, leave for 1 minute, then stir until smooth. Mix in 10g butter until glossy. Cover and refrigerate for about 2 hours until set. 3. Once chilled, blend or whisk the ganache until thick and creamy, then spread it evenly over the biscuit base. Sprinkle over some hazelnuts and press them in lightly. 4. Beat the cream cheese with the icing sugar and vanilla until smooth, then mix in the condensed milk. 5. In a separate bowl, whip the double cream until stiff peaks form, then gently fold it into the cream cheese mixture. 6. Spread the cheesecake mixture over the ganache layer and smooth the top. Chill for at least 6 hours, or preferably overnight, until set. 7. Heat 150ml cream until simmering, pour over 100g chopped chocolate, leave for 1 minute, then stir until smooth. Add 15g butter and mix until glossy. Let it cool slightly until pourable. 8. Pour the ganache over the cheesecake, spread evenly, and chill for 3–4 hours until set. 9. Decorate with hazelnuts, slice, and serve. #nobakecheesecake #chocolatecheesecake #cheesecakerecipe
No-Bake Hazelnut Chocolate Cheesecake 🌰 📖 Ingredients: Biscuit Base: 400g dark biscuits (Oreo or cocoa biscuits) 160g melted butter Cheesecake Cream: 400g cream cheese 200ml double cream 1 tbsp icing sugar 3 tbsp condensed milk Seeds of ½ vanilla bean Chocolate Ganache (Filling): 100g chocolate 100ml full-fat single cream 10g butter Chocolate Ganache (Topping): 100g chocolate 150ml full-fat single cream 15g butter Decoration Hazelnuts 👩🏻‍🍳 Instructions: 1. Crush the biscuits into fine crumbs, mix with the melted butter, then press firmly into the base of a 20–22cm springform tin. Chill in the fridge. 2. Heat 100ml cream until just simmering, pour it over 100g chopped chocolate, leave for 1 minute, then stir until smooth. Mix in 10g butter until glossy. Cover and refrigerate for about 2 hours until set. 3. Once chilled, blend or whisk the ganache until thick and creamy, then spread it evenly over the biscuit base. Sprinkle over some hazelnuts and press them in lightly. 4. Beat the cream cheese with the icing sugar and vanilla until smooth, then mix in the condensed milk. 5. In a separate bowl, whip the double cream until stiff peaks form, then gently fold it into the cream cheese mixture. 6. Spread the cheesecake mixture over the ganache layer and smooth the top. Chill for at least 6 hours, or preferably overnight, until set. 7. Heat 150ml cream until simmering, pour over 100g chopped chocolate, leave for 1 minute, then stir until smooth. Add 15g butter and mix until glossy. Let it cool slightly until pourable. 8. Pour the ganache over the cheesecake, spread evenly, and chill for 3–4 hours until set. 9. Decorate with hazelnuts, slice, and serve. #nobakecheesecake #chocolatecheesecake #cheesecakerecipe

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