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@0.feo: صفاتي عباس ثاني #باسم_الكربلائي #باسم_الكربلائي_رادود_ما_له_مثيل #مسلم_بن_عقیل #قصائد_حسينية #قصائد

علي نعيم
علي نعيم
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Wednesday 27 May 2026 19:02:41 GMT
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ae_2.6
امـيـر ١٤٤٧هَـ :
مُبدع اخوي💙.
2026-05-27 21:35:36
3
lixz_158
زينَب . :
ابداعع 💙،.
2026-05-27 21:14:28
2
bk.a.10
عَـلـي || ١٤٢٨هَـ :
المبدع علاوي 💚.
2026-05-27 19:56:29
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.7.7._ik
إبراهيم💤 :
مبدع اخي
2026-05-27 19:14:13
2
b.k2_7
Arthur ³¹³ :
مبدع اخي 🌹✨
2026-05-28 10:52:18
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b_k.m.ah.di
مهدي قاسم 𝐁𝐊 :
مبدع حبيبي
2026-05-29 15:32:23
1
fourteen.bk
fourteen.BK :
جميل 🌹
2026-05-28 13:18:43
1
bk_88a
علي نعيم :
روووعه 💙
2026-05-28 20:37:34
0
.82691
احمد الربيعي :
ابداع
2026-05-28 19:27:59
0
m_luf21
منتظر :
🖤🖤
2026-05-27 19:28:53
2
hamode_687
Al-Fatlawi 🤍💕🌹🌹 :
🥺🥺🥺
2026-05-27 19:42:33
2
_rc2t
𖤍 𓏺 𝗠𝗮𝗛𝗗𝗶 ┊⸙͎۪ :
🥀🥀🥀
2026-05-28 08:24:43
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b225440
B :
🥰🥰🥰🥰🥰🥰🥰
2026-05-28 06:33:24
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Basque Burnt Cheesecake San Sebastián 🤤 Pan: round 20 cm (8 inch), minimum 7 cm (2.75 inch) high Recipe • Cream cheese (full-fat, Philadelphia-style, 26–33% fat): 600 g (21 oz / ~2⅔ cups) • Granulated sugar: 180 g (¾ cup + 2 tbsp) • Whole eggs (room temperature): 4 large (≈220 g without shells / ~7.75 oz) • Heavy cream 33–36%: 300 g (300 ml / 1¼ cups) • Wheat flour or cornstarch: 15 g (2 tbsp) • Vanilla (optional, minimal): ½ tsp Method Line the pan with 2 sheets of baking parchment, extending 5–6 cm (2–2.5 inch) above the rim. Cream cheese must be fully softened (20–22°C / 68–72°F). Smoothness at this stage determines final texture. Mix cream cheese, sugar, and vanilla using paddle or low-speed whisk just until smooth. Add eggs one at a time, mixing on low speed. Whisk cornstarch into the cream first. Add cream gradually to the batter. Let batter rest 10 minutes, then strain through a fine sieve to remove micro-lumps and air bubbles. Batter should fill the pan at least 75–80% height. Baking Bake at 240–250°C (465–480°F), top & bottom heat, no fan, for 30–35 minutes. Bake until: • Top is deeply caramelized, almost burnt • Center has a strong wobble (like thick custard) • Internal temperature (center): 68–72°C (154–162°F) Cooling Remove from oven and cool at room temperature for 1–1.5 hours. Transfer to refrigerator uncovered for minimum 6 hours, ideally overnight. Serving Cut with a hot knife for clean slices. #cheesecake #sansebastian #Recipe #burntcheesecake
Basque Burnt Cheesecake San Sebastián 🤤 Pan: round 20 cm (8 inch), minimum 7 cm (2.75 inch) high Recipe • Cream cheese (full-fat, Philadelphia-style, 26–33% fat): 600 g (21 oz / ~2⅔ cups) • Granulated sugar: 180 g (¾ cup + 2 tbsp) • Whole eggs (room temperature): 4 large (≈220 g without shells / ~7.75 oz) • Heavy cream 33–36%: 300 g (300 ml / 1¼ cups) • Wheat flour or cornstarch: 15 g (2 tbsp) • Vanilla (optional, minimal): ½ tsp Method Line the pan with 2 sheets of baking parchment, extending 5–6 cm (2–2.5 inch) above the rim. Cream cheese must be fully softened (20–22°C / 68–72°F). Smoothness at this stage determines final texture. Mix cream cheese, sugar, and vanilla using paddle or low-speed whisk just until smooth. Add eggs one at a time, mixing on low speed. Whisk cornstarch into the cream first. Add cream gradually to the batter. Let batter rest 10 minutes, then strain through a fine sieve to remove micro-lumps and air bubbles. Batter should fill the pan at least 75–80% height. Baking Bake at 240–250°C (465–480°F), top & bottom heat, no fan, for 30–35 minutes. Bake until: • Top is deeply caramelized, almost burnt • Center has a strong wobble (like thick custard) • Internal temperature (center): 68–72°C (154–162°F) Cooling Remove from oven and cool at room temperature for 1–1.5 hours. Transfer to refrigerator uncovered for minimum 6 hours, ideally overnight. Serving Cut with a hot knife for clean slices. #cheesecake #sansebastian #Recipe #burntcheesecake
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