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Hoai Thu Duong
Hoai Thu Duong
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Saturday 30 May 2026 10:16:01 GMT
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Kovam padathinga sar😂#vadivelu #vadivelucomedy #vadivelumemes #officememes #angryboss #tamilmuser #menasubra
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sugar cookie cheesecake 🩷 recipe : sugar cookie crust : ( & edible cookie dough balls ) 1 ¼ cups (150g) heat-treated all-purpose flour ½ cup (113g) butter, softened ½ cup (100g) granulated sugar 1 tsp vanilla extract ½ tsp almond extract (optional but gives that sugar cookie flavor) ½ tsp salt heat treat the flour in the microwave until it reaches 165°f. cream together the butter and sugar, then mix in the vanilla, and almond extract. add the flour and salt, adding a tbsp of milk only if you need to bring it to a soft sugar-cookie dough consistency. press the dough into the bottom of the springform pan for the crust. ( i made two batches, one for the edible cookie dough balls on top and the sugar cookie dough balls in the inside and the other for the crust! basically make this twice :) ) ( keep the crust in the refrigerator & the cookie dough balls in the freezer ) easy cheesecake recipe: 24 oz (680g) cream cheese, room temp ¾ cup (150g) sugar 2 eggs( room temp ) ½ cup (120ml) plain greek yogurt or sour cream 2 tsp vanilla extract pinch of salt beat the cream cheese and sugar until smooth, then mix in the eggs one at a time. add the sour cream, vanilla, and salt. gently fold in your frozen sugar-cookie dough balls. pour the filling over the sugar-cookie crust. get a pan and place it on the rack under the cheesecake rack and fill it with boiling water. bake at 325°f for 50–65 minutes until the center still has a little jiggle. once it’s done, turn off the oven and prop it open for 45 minutes. let it completely come to room temp and then chill for at least 4 hours. once cold, add your extra sugar-cookie dough balls on top and drizzle or decorate however you want. white chocolate ganache : 3 oz (85g) white chocolate 2 tbsp (30ml) heavy cream heat the cream until it’s steaming (not boiling), pour it over the white chocolate, let it sit 1 minute, then stir until smooth. let it cool 5–10 minutes until slightly thickened, then spread a thin layer over the chilled cheesecake and press on your cookie dough balls & sprinkles. enjoy!! ib: stephaniessweets #sugarcookies #cheesecake #christmasbaking #Recipe #fyp
sugar cookie cheesecake 🩷 recipe : sugar cookie crust : ( & edible cookie dough balls ) 1 ¼ cups (150g) heat-treated all-purpose flour ½ cup (113g) butter, softened ½ cup (100g) granulated sugar 1 tsp vanilla extract ½ tsp almond extract (optional but gives that sugar cookie flavor) ½ tsp salt heat treat the flour in the microwave until it reaches 165°f. cream together the butter and sugar, then mix in the vanilla, and almond extract. add the flour and salt, adding a tbsp of milk only if you need to bring it to a soft sugar-cookie dough consistency. press the dough into the bottom of the springform pan for the crust. ( i made two batches, one for the edible cookie dough balls on top and the sugar cookie dough balls in the inside and the other for the crust! basically make this twice :) ) ( keep the crust in the refrigerator & the cookie dough balls in the freezer ) easy cheesecake recipe: 24 oz (680g) cream cheese, room temp ¾ cup (150g) sugar 2 eggs( room temp ) ½ cup (120ml) plain greek yogurt or sour cream 2 tsp vanilla extract pinch of salt beat the cream cheese and sugar until smooth, then mix in the eggs one at a time. add the sour cream, vanilla, and salt. gently fold in your frozen sugar-cookie dough balls. pour the filling over the sugar-cookie crust. get a pan and place it on the rack under the cheesecake rack and fill it with boiling water. bake at 325°f for 50–65 minutes until the center still has a little jiggle. once it’s done, turn off the oven and prop it open for 45 minutes. let it completely come to room temp and then chill for at least 4 hours. once cold, add your extra sugar-cookie dough balls on top and drizzle or decorate however you want. white chocolate ganache : 3 oz (85g) white chocolate 2 tbsp (30ml) heavy cream heat the cream until it’s steaming (not boiling), pour it over the white chocolate, let it sit 1 minute, then stir until smooth. let it cool 5–10 minutes until slightly thickened, then spread a thin layer over the chilled cheesecake and press on your cookie dough balls & sprinkles. enjoy!! ib: stephaniessweets #sugarcookies #cheesecake #christmasbaking #Recipe #fyp
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Mom issues is my peanut butter to the jelly #fyp#foryou
Mom issues is my peanut butter to the jelly #fyp#foryou

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