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@2030wo: #عيسى_الاحسائي_عويس

سليمان السليمي𓅓
سليمان السليمي𓅓
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Region: SA
Wednesday 03 June 2026 17:13:51 GMT
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.an4514
شاااعر الشعراء AN :
الله الله
2026-06-03 22:38:22
2
saeed___78
saeed :
2026-06-03 17:43:46
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a9801818
abu meshal :
💯💯👍
2026-06-03 19:05:57
1
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Nhận quà 20/10 sớm từ chồnggggg nè cả nhà oyy, đáng iu quoá đi hảaaaa #mimifamily #SagaVietnam #Saga20thang10 #quatang20thang10
Nhận quà 20/10 sớm từ chồnggggg nè cả nhà oyy, đáng iu quoá đi hảaaaa #mimifamily #SagaVietnam #Saga20thang10 #quatang20thang10
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Creamy Mango Cheesecake 🥭 Ingredients: Biscuit base: 250g plain sweet biscuits 100g butter, melted Mango cheesecake filling: 300ml thickened cream 1 tsp vanilla extract 500g cream cheese, softened ½ cup caster sugar 1 x 425g tin mango slices, drained (reserve some for the top) ⅛ cup hot water 1 tsp powdered gelatine Method Chuck your biscuits into a food processor and blitz until they turn into fine crumbs. No food processor? Pop them into a snaplock bag and whack them with a rolling pin until they're nice and crumbly. Pour the crumbs into a bowl, add your melted butter and give it a good mix until it resembles wet sand. You want it to hold together when pressed firmly. If it's still too dry, add a little more melted butter. Line the base of a 20cm (8-inch) round cake tin with baking paper. Pop your biscuit mixture into the tin and press it down really firmly with the back of a spoon or the bottom of a glass. Don't skip this bit or your base will crumble when you slice it! Pop it into the fridge while you make the filling. Pour your thickened cream and vanilla into a bowl and whip until you get stiff peaks. Set aside. Add your softened cream cheese, caster sugar and most of your drained mango slices to a food processor. Keep some mango aside to decorate the top. Blitz until smooth and creamy. In a small bowl, combine the hot water and gelatine powder. Give it a good mix until the gelatine has dissolved, then pour it into your cream cheese mixture and blitz again until everything is combined. No food processor? No worries! Use a handheld mixer to beat the cream cheese, sugar and mango together. It might have a few little mango lumps, but it'll still taste delicious. Pour your mango cream cheese mixture into the whipped cream and gently fold everything together until just combined. Don't go mad mixing it, you want to keep that lovely, light and creamy texture. Pour the filling over your biscuit base and smooth out the top. Slice up your reserved mango and scatter it over the cheesecake to decorate. Pop it into the fridge for at least 6 hours, or preferably overnight, until it's set. Slice it up and serve! Creamy, dreamy mango cheesecake that's perfect for summer and Christmas. Enjoy! #mangocheese #cheesecake #nobakedessert #EasyRecipe #easydessert
Creamy Mango Cheesecake 🥭 Ingredients: Biscuit base: 250g plain sweet biscuits 100g butter, melted Mango cheesecake filling: 300ml thickened cream 1 tsp vanilla extract 500g cream cheese, softened ½ cup caster sugar 1 x 425g tin mango slices, drained (reserve some for the top) ⅛ cup hot water 1 tsp powdered gelatine Method Chuck your biscuits into a food processor and blitz until they turn into fine crumbs. No food processor? Pop them into a snaplock bag and whack them with a rolling pin until they're nice and crumbly. Pour the crumbs into a bowl, add your melted butter and give it a good mix until it resembles wet sand. You want it to hold together when pressed firmly. If it's still too dry, add a little more melted butter. Line the base of a 20cm (8-inch) round cake tin with baking paper. Pop your biscuit mixture into the tin and press it down really firmly with the back of a spoon or the bottom of a glass. Don't skip this bit or your base will crumble when you slice it! Pop it into the fridge while you make the filling. Pour your thickened cream and vanilla into a bowl and whip until you get stiff peaks. Set aside. Add your softened cream cheese, caster sugar and most of your drained mango slices to a food processor. Keep some mango aside to decorate the top. Blitz until smooth and creamy. In a small bowl, combine the hot water and gelatine powder. Give it a good mix until the gelatine has dissolved, then pour it into your cream cheese mixture and blitz again until everything is combined. No food processor? No worries! Use a handheld mixer to beat the cream cheese, sugar and mango together. It might have a few little mango lumps, but it'll still taste delicious. Pour your mango cream cheese mixture into the whipped cream and gently fold everything together until just combined. Don't go mad mixing it, you want to keep that lovely, light and creamy texture. Pour the filling over your biscuit base and smooth out the top. Slice up your reserved mango and scatter it over the cheesecake to decorate. Pop it into the fridge for at least 6 hours, or preferably overnight, until it's set. Slice it up and serve! Creamy, dreamy mango cheesecake that's perfect for summer and Christmas. Enjoy! #mangocheese #cheesecake #nobakedessert #EasyRecipe #easydessert
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