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Thursday 11 June 2026 07:46:02 GMT

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T.burgaloww 😆 :

2026-06-12 11:02:28

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xamdi cadey666 :

🥀🥀🥀🥀sodadi

2026-06-12 08:15:05

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deeqo dagan :

2026-06-11 09:25:33

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dagnlll... :

2026-06-11 08:32:06

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hoodo cadi nasir💝✨️ :

2026-06-11 08:52:20

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amiish Beby :

waaaw sobadi qalpi

2026-06-12 12:30:37

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boqorada samirka🫡🫡🫡🫡 :

wala so dahdey qalbi

2026-06-11 08:29:46

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saara qurux🥰🥰 :

🥰🥰🥰

2026-06-11 08:03:33

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yasiin cabdimaxame :

🥰🥰🥰

2026-06-12 09:37:47

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badro yariiseya :

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2026-06-12 09:01:36

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sama🍁 :

🥰🥰🥰

2026-06-11 07:48:38

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Loop lasso is the coolest toy I have ever played with #looplasso #toys #tiktokmademebuyit #tiktokshop #viral #fy

Đồng hồ chính hãng Aolon, bản Smart Watch Navi R3 Ultra . GPS độc lập. Màn hình AMOLED, Cảm ứng siêu mượt. Bluetooth 5.4 kết nối hầu hết các dòng điện thoại IOS, Android. Giá trải nghiệm . #smartwatch #donghocamung #donghothongminh #tiktokshop #xuhuong

Đồng hồ chính hãng Aolon, bản Smart Watch Navi R3 Ultra . GPS độc lập. Màn hình AMOLED, Cảm ứng siêu mượt. Bluetooth 5.4 kết nối hầu hết các dòng điện thoại IOS, Android. Giá trải nghiệm . #smartwatch #donghocamung #donghothongminh #tiktokshop #xuhuong

BISCOFF CHEESECAKE BITES #food #Recipe #cheesecake #bites #biscoff #raspberry #dessert #fy #fyp #Ramadan #ramadan2025 #iftar #foryoupage SPRINGFORM PAN 23 X 23 CM COOKIE DOUGH 200 g Biscoff cookies 95 g unsalted butter RASPBERRY SYRUP 250 g raspberries 90 g granulated sugar CHEESECAKE BATTER 600 g cream cheese 200 g crème fraiche 100 g granulated sugar 8 g vanilla sugar (1 sachet) 40 g cornstarch 3 medium eggs EXTRA 50 g Biscoff cookies COATING 500 g white chocolate GARNISH white chocolate dried raspberry Finely grind the Biscoff cookies in a food processor. Melt the butter in a saucepan over low heat. Mix the melted butter with the crushed cookies to form a cookie dough. Press the cookie dough firmly into a springform pan lined with parchment paper using the back of a spoon. Refrigerate briefly. Add the raspberries and granulated sugar to a frying pan over medium heat. Let the mixture simmer for 5-7 minutes, stirring regularly. Place a sieve over a bowl and pour the raspberry mixture into it. Press firmly with a spatula or spoon to extract the juice, leaving the seeds behind. Transfer the strained raspberry juice to a piping bag and set aside. Beat the cream cheese, crème fraîche, granulated sugar, and vanilla sugar with a mixer for 1 minute until smooth. Sift in the cornstarch and mix for another minute. Put the mixer aside and use a spatula. Add the eggs one at a time, folding them gently into the batter. Pour half of the cheesecake batter over the cookie crust and smooth it out. Scatter the halved Biscoff cookies over the batter and drizzle thin lines of raspberry syrup on top. Pour the remaining cheesecake batter over it and smooth it out again. Preheat the oven to 125°C (257°F). Bake the cheesecake for 60-65 minutes, or until the edges are set and the center slightly jiggles. Turn off the oven and leave the cheesecake inside for 1 hour to prevent cracks. Let the cheesecake cool completely. Then, place it in the freezer for 4-5 hours, or until firm. Cut the cheesecake into small, equal squares. Melt the white chocolate using a double boiler. Dip each cheesecake bite into the melted chocolate and place them on a sheet of parchment paper. Drizzle with white chocolate and sprinkle dried raspberries on top.

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