@muhamadalsharif2: #قم_ياحبيب_بطل_كسل #صنعاء_روحي

محمد الشريفmm

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Sunday 03 May 2026 20:34:06 GMT

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محمد صدام تعز :

اح اح 😍😍🥰🥰🥰😍🥰🥰

2026-05-16 07:22:12

1

user2980782019691 :

قوووووه والله

2026-05-17 22:07:12

1

Saleh Alkadhi :

ش

2026-05-20 19:33:18

1

اسيل🇮🇶🐺 :

بسبب اليمنيين خلوني احب الاغنيه 😍

2026-06-04 09:55:46

1

رهيب الهلالي :

😜

2026-06-06 13:08:01

1

صالح عبدالكريم :

🥰

2026-05-31 18:38:02

1

عبدالله المغربي :

😂😁

2026-05-22 07:59:43

1

صالح عبدالكريم :

🥰🥰🥰

2026-05-31 18:38:06

1

ঔৣأميـرة الـورودঔৣ꧂ :

🥰🥰🥰🥰

2026-05-28 23:00:15

1

المطيع :

🥰🥰🥰

2026-05-29 09:51:51

1

ع⃝مـــͬ⃟ـᷧــͫــͦــࢪ⃟ خ٘ـا⃟⃟لـډ :

❤️❤️❤️

2026-05-23 18:03:54

1

أمير الربوعي :

😅😜😝😎🤩🤯

2026-06-03 08:45:30

0

MARXAN :

🥰🥰

2026-06-05 14:15:04

0

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Gatau konsepnya yang penting post 🗿🗿 #april #mila #indosiar #fyppppp #viral

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woke up with glazed skin 💧 this collagen wrapping mask literally seals the glow overnight 🪞✨ product: @medicube global Collagen Night Wrapping Mask #collagenmask #peeloffmask #koreanskincare #kbeautyskincare #glassskin

woke up with glazed skin 💧 this collagen wrapping mask literally seals the glow overnight 🪞✨ product: @medicube global Collagen Night Wrapping Mask #collagenmask #peeloffmask #koreanskincare #kbeautyskincare #glassskin

Vermeil had a change of heart.😋👨🏼‍🍳☕️ #vermeildigshousehusbands #bakingforvermeil #househusbandchronicles #vermeilingold #animetok Recipes are also all saved in the discord recipes channel. Link in bio. Ingredients for Chocolate Cookie Crust: • 1 regular full-size package Oreo cookies, crushed into fine crumbs (about 32 oreos) • 8 tablespoons or 1 cup of melted unsalted butter • ¾ teaspoon espresso powder Ingredients for Espresso Cheesecake Filling: • 10oz bittersweet, semisweet, or dark chocolate, coarsely chopped OR a ten ounce bag of chocolate chips • 2 teaspoons espresso powder • 3 bricks or 24oz of cream cheese at room temperature (don't use the low fat kind) • 1 cup (198g) granulated sugar • ¼ cup (53g) brown sugar, packed •1 Tablespoons Dutch-process cocoa powder, normal will work if its all you have on hand • 1½ teaspoons vanilla extract • 1 cup (8oz) heavy cream at room temperature Ingredients for Espresso Ganache: • ⅔ of a cup(4oz)chocolate, finely chopped if not using chocolate chips. Type of chocolate can be the same as the filling, or use a different one. • ½ cup heavy cream • 2 tablespoons unsalted butter • 1 teaspoon espresso powder Instructions for Chocolate Cookie Crust: • Lightly grease the bottom and sides of a 9-inch springform pan. • In a large bowl combine the Oreo cookie crumbs, melted butter, and espresso powder; mix well to combine. • Press the crust into the prepared pan, pressing it firmly down in the middle and slightly up the sides. Place crust in the freezer while you prepare the filling. Instructions for Espresso Cheesecake Filling: • (Disregard this step and the next one if you're microwaving the chocolate to melt it. If microwaving, do it in 30 seconds bursts and stir between each time, once melted stir in the espresso powder) Fill a medium pot one-third full with water and bring it to a low simmer over medium heat. • Place a heatproof bowl that will fit on top of the pan snugly, but will not touch the simmering water, on top of the pan. Reduce the heat to low and add the chopped chocolate into the bowl over the pot. Heat until the chocolate is completely melted, stirring occasionally with a silicon spatula. Remove the pot from the heat, leaving the bowl of chocolate over the hot water. Stir in the espresso powder. Set aside until needed. • In the bowl of a food processor (or stand mixer), pulse the cream cheese until completely smooth, scraping down the sides of the bowl as needed, about 2 minutes. Add in both sugars and cocoa powder and beat smooth. Add in the vanilla and heavy cream and mix until just combined, about 20 seconds. Fold in the melted chocolate by hand until evenly combined. • Remove the crust form the freezer. • Slowly pour the filling into the crust and smooth the top. I say slow so you avoid any air bubbles that result in tiny voids of air. • Transfer the cheesecake to the refrigerator to chill for at least 4 hours. Instructions for Espresso Chocolate Ganache: • Add chopped chocolate or chocolate chips to a medium bowl; set aside. • Stovetop method: In a small saucepan over medium-heat, bring the cream to a low simmer. Pour half of the cream on top of the chocolate pieces and set aside for 2 minutes. With a whisk, begin to incorporate the melted chocolate into the cream. Slowly add the remaining cream and continue carefully whisking until smooth and glossy. • Add in the butter and use a spatula to stir until the butter is completely melted. Fold in the espresso powder. The mixture will be dark and glossy. • Microwave method: Add the heavy cream and butter into a microwave safe bowl or cup. Heat in 30 second intervals until you see the heavy cream bubbling. • Immediately remove and add in the chocolate chips or chopped chocolate. Cover with aluminum foil. • After 5 minutes, add the espresso powder, stir well until completely incorporated and smooth. • Pour over the chilled cheesecake and place back in fridge for at least 2hrs.

Vermeil had a change of heart.😋👨🏼‍🍳☕️ #vermeildigshousehusbands #bakingforvermeil #househusbandchronicles #vermeilingold #animetok Recipes are also all saved in the discord recipes channel. Link in bio. Ingredients for Chocolate Cookie Crust: • 1 regular full-size package Oreo cookies, crushed into fine crumbs (about 32 oreos) • 8 tablespoons or 1 cup of melted unsalted butter • ¾ teaspoon espresso powder Ingredients for Espresso Cheesecake Filling: • 10oz bittersweet, semisweet, or dark chocolate, coarsely chopped OR a ten ounce bag of chocolate chips • 2 teaspoons espresso powder • 3 bricks or 24oz of cream cheese at room temperature (don't use the low fat kind) • 1 cup (198g) granulated sugar • ¼ cup (53g) brown sugar, packed •1 Tablespoons Dutch-process cocoa powder, normal will work if its all you have on hand • 1½ teaspoons vanilla extract • 1 cup (8oz) heavy cream at room temperature Ingredients for Espresso Ganache: • ⅔ of a cup(4oz)chocolate, finely chopped if not using chocolate chips. Type of chocolate can be the same as the filling, or use a different one. • ½ cup heavy cream • 2 tablespoons unsalted butter • 1 teaspoon espresso powder Instructions for Chocolate Cookie Crust: • Lightly grease the bottom and sides of a 9-inch springform pan. • In a large bowl combine the Oreo cookie crumbs, melted butter, and espresso powder; mix well to combine. • Press the crust into the prepared pan, pressing it firmly down in the middle and slightly up the sides. Place crust in the freezer while you prepare the filling. Instructions for Espresso Cheesecake Filling: • (Disregard this step and the next one if you're microwaving the chocolate to melt it. If microwaving, do it in 30 seconds bursts and stir between each time, once melted stir in the espresso powder) Fill a medium pot one-third full with water and bring it to a low simmer over medium heat. • Place a heatproof bowl that will fit on top of the pan snugly, but will not touch the simmering water, on top of the pan. Reduce the heat to low and add the chopped chocolate into the bowl over the pot. Heat until the chocolate is completely melted, stirring occasionally with a silicon spatula. Remove the pot from the heat, leaving the bowl of chocolate over the hot water. Stir in the espresso powder. Set aside until needed. • In the bowl of a food processor (or stand mixer), pulse the cream cheese until completely smooth, scraping down the sides of the bowl as needed, about 2 minutes. Add in both sugars and cocoa powder and beat smooth. Add in the vanilla and heavy cream and mix until just combined, about 20 seconds. Fold in the melted chocolate by hand until evenly combined. • Remove the crust form the freezer. • Slowly pour the filling into the crust and smooth the top. I say slow so you avoid any air bubbles that result in tiny voids of air. • Transfer the cheesecake to the refrigerator to chill for at least 4 hours. Instructions for Espresso Chocolate Ganache: • Add chopped chocolate or chocolate chips to a medium bowl; set aside. • Stovetop method: In a small saucepan over medium-heat, bring the cream to a low simmer. Pour half of the cream on top of the chocolate pieces and set aside for 2 minutes. With a whisk, begin to incorporate the melted chocolate into the cream. Slowly add the remaining cream and continue carefully whisking until smooth and glossy. • Add in the butter and use a spatula to stir until the butter is completely melted. Fold in the espresso powder. The mixture will be dark and glossy. • Microwave method: Add the heavy cream and butter into a microwave safe bowl or cup. Heat in 30 second intervals until you see the heavy cream bubbling. • Immediately remove and add in the chocolate chips or chopped chocolate. Cover with aluminum foil. • After 5 minutes, add the espresso powder, stir well until completely incorporated and smooth. • Pour over the chilled cheesecake and place back in fridge for at least 2hrs.

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