@20__261: #ترند_تيك_توك #مجرد________ذووووووق🎶🎵💞 #مالي_خلق_احط_هاشتاقات #متابعه_ولايك_واكسبلور_احبكم🙊

أيـفـا𝑬𝒗𝒂🦋✨

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Region: IQ

Thursday 04 June 2026 07:58:36 GMT

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لـُم يتم العثور على الحساب، :

شتحسونن

2026-06-05 03:05:59

401

Sama :

بابا كافي نوم اكعيد

2026-06-05 08:11:15

493

ســايــكــو👀 :

كاعد يم اهلي رجوعوني

2026-06-05 14:45:28

243

☀️. :

لحضه اذا نايم منو فتح الاتصال 😭

2026-06-05 22:09:43

263

Mloo🍓. :

ساعه بالعيشره يلا اكعيد 💔🥰.

2026-07-22 02:26:08

83

ghadeer🍓. :

شبيهاا هاي

2026-06-05 14:54:20

95

ِ :

شلون اطلع من العراق بدون فلوس.

2026-07-30 10:41:30

18

فطم :

شلون سالفه هاي ويا المرتبطين

2026-06-05 10:13:35

142

رِيان اتي الله غاضب عليچ !. :

زوعت

2026-07-05 12:49:22

32

Roy𐙚˚࿔ :

اختي وخطيبها كليوم بالاتصال ومكعدتني وياهم وما مخليتني افتهم نومتي:

2026-07-22 16:41:43

8

َ :

غدي.

2026-06-06 19:08:02

20

Alexander :

يعني مو ميمز ؟

2026-06-06 06:46:12

62

ꪑ :

ضروگ الحب👍🏻

2026-06-07 04:47:55

25

اهوااك✨ :

ربي ليش هيج شمسوي ب حياتي شهل اكسبلور

2026-06-05 08:30:35

61

🦢 :

اذا نايم شلون فتح الإتصال؟؟

2026-07-04 22:44:14

5

𝕹𝕺𝖀𝕽🐝✨ :

زين ليش باباتي وحياتو والله لعبان

2026-06-06 12:49:29

40

لآرا :

عزكم ثنينكم

2026-07-20 14:17:07

6

هَهــبـــهب🧛🏻‍♀️. :

شلون نايم وفاتح اتصال؟(عزكم) 🥰

2026-07-21 15:18:16

5

مـصـطفـىﹾۦۦۦﹾ٭ﹾﹾ :

النفس مال اني يلا يلا اكعد ماشبعت نوووم

2026-06-06 14:41:13

75

سَ|S :

محافظات🥰💔.

2026-06-05 21:06:00

21

طُفـوف . :

اكسبلورري خير شبيك حُبي؟

2026-06-06 12:32:43

41

. :

شنو ذنبي يطلعلي هيج؟

2026-06-05 22:25:48

19

𝒛𝒂𝒊𝒏𝒂𝒃 :

يماااااا فوبيههه ماريد

2026-06-06 14:49:46

18

sama🩵🩷 :

2026-06-05 06:07:36

16

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fully crusted upside down salted caramel cheesecake🍰🤎 Ingredients: Salted caramel: 200g (1 cup) granulated sugar 85g (6 tbsp) unsalted butter, cubed & room temp 120ml (1/2 cup) warm heavy cream 1 tsp flaky sea salt Crust: 600g biscoff cookies 240g unsalted butter, melted Cheesecake: 600g (21oz) cream cheese, room temp 50g (1/3 cup) powdered sugar 150g (2/3 cup) greek yogurt or sour cream 2 tsp vanilla Pinch of salt 150g (3/4 cup + 2 tbsp) white chocolate, melted & cooled 250ml (1 cup) heavy cream Instructions: Salted caramel: 1. In a saucepan over medium heat, melt the sugar until amber in color stirring occasionally. 2. Turn the heat to low then add the butter and whisk until smooth. 3. Slowly add the heavy cream and mix until combine. 4. Turn off the heat and add the salt and mix well. Let it cool. Cheesecake: 1. Bottom crust: Crush 200g Biscoff cookies and mix with 80g melted butter. Press firmly into the bottom of a lined 8-inch pan. Freeze for 15-20 minutes, then carefully remove the crust and return it to the freezer. 2. Main crust: crush the remaining 400g biscoff cookies and mix with 160g melted butter. Press firmly into the bottom and sides of the pan. Freeze until needed. 3. In a large bowl, beat the cream cheese and powdered sugar until smooth and creamy. Add the greek yogurt, vanilla, and salt, then mix until combined. 4. Mix in the melted white chocolate until smooth. 5. In a separate bowl, whip the heavy cream to medium-stiff peaks. Gently fold it into the cream cheese mixture until fully incorporated. 6. Spread half of the cheesecake filling over the prepared crust. Add the cooled salted caramel to the center, leaving a small border around the edges. 7. Top with the remaining cheesecake filling and smooth the surface. Place the bottom crust disc on top, cover with plastic wrap, and refrigerate overnight or until fully set. 8. Carefully invert the cheesecake onto a serving plate. Remove the pan and parchment, then slice and enjoy! #cheesecake #saltedcaramel #upsidedowncheesecake #Recipe #nobakedessert

fully crusted upside down salted caramel cheesecake🍰🤎 Ingredients: Salted caramel: 200g (1 cup) granulated sugar 85g (6 tbsp) unsalted butter, cubed & room temp 120ml (1/2 cup) warm heavy cream 1 tsp flaky sea salt Crust: 600g biscoff cookies 240g unsalted butter, melted Cheesecake: 600g (21oz) cream cheese, room temp 50g (1/3 cup) powdered sugar 150g (2/3 cup) greek yogurt or sour cream 2 tsp vanilla Pinch of salt 150g (3/4 cup + 2 tbsp) white chocolate, melted & cooled 250ml (1 cup) heavy cream Instructions: Salted caramel: 1. In a saucepan over medium heat, melt the sugar until amber in color stirring occasionally. 2. Turn the heat to low then add the butter and whisk until smooth. 3. Slowly add the heavy cream and mix until combine. 4. Turn off the heat and add the salt and mix well. Let it cool. Cheesecake: 1. Bottom crust: Crush 200g Biscoff cookies and mix with 80g melted butter. Press firmly into the bottom of a lined 8-inch pan. Freeze for 15-20 minutes, then carefully remove the crust and return it to the freezer. 2. Main crust: crush the remaining 400g biscoff cookies and mix with 160g melted butter. Press firmly into the bottom and sides of the pan. Freeze until needed. 3. In a large bowl, beat the cream cheese and powdered sugar until smooth and creamy. Add the greek yogurt, vanilla, and salt, then mix until combined. 4. Mix in the melted white chocolate until smooth. 5. In a separate bowl, whip the heavy cream to medium-stiff peaks. Gently fold it into the cream cheese mixture until fully incorporated. 6. Spread half of the cheesecake filling over the prepared crust. Add the cooled salted caramel to the center, leaving a small border around the edges. 7. Top with the remaining cheesecake filling and smooth the surface. Place the bottom crust disc on top, cover with plastic wrap, and refrigerate overnight or until fully set. 8. Carefully invert the cheesecake onto a serving plate. Remove the pan and parchment, then slice and enjoy! #cheesecake #saltedcaramel #upsidedowncheesecake #Recipe #nobakedessert

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