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@wal..guereda:

🤴Mansour tmt🫅✔️
🤴Mansour tmt🫅✔️
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Thursday 11 June 2026 12:28:37 GMT
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ABDOU 20 ANS 20 MILLIONS 🎗️ :
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2026-06-11 21:04:23
0
oscarmafia7
𝕁𝕒𝕔𝕜) 𝕞𝕠𝕦𝕣𝕒 𝕓𝕠𝕪𝕣 :
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2026-06-11 20:41:55
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2026-06-11 19:56:54
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2026-06-11 22:36:23
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user8691903959097
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2026-06-11 20:51:46
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2026-06-11 22:06:57
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hassan.dakom.maba
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2026-06-11 21:56:34
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user7168252671862
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2026-06-11 21:33:38
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2026-06-11 22:31:21
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2026-06-11 20:47:30
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2026-06-11 20:46:07
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2026-06-11 20:40:34
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2026-06-11 12:34:16
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Other Videos

I finally made the viral upside-down berry cheesecake and WOW 😍🍓🫐 The crust is packed with Biscoff and graham crackers, the cheesecake filling is light and creamy, and the berry center is absolutely incredible. Crust: • 1½ sleeves Biscoff cookies • 9 graham cracker sheets • 1 cup (2 sticks) melted butter Berry Filling: • 3 cups mixed berries • ⅔ cup sugar • Juice of ½ large lemon • 1 tsp lemon zest • 1½ tbsp cornstarch • 1½ tbsp water Cheesecake Filling: • 24 oz cream cheese (room temperature) • 8 oz mascarpone (room temperature) • ½ cup sour cream (room temperature) • 1½ cups powdered sugar • 1½ cups heavy cream • ½ cup powdered sugar (for whipped cream) • 1 tsp vanilla • Squeeze of lemon juice IMPORTANT: Make sure all cold cheesecake ingredients are at room temperature before starting. Directions: 1. Grease a 9-inch springform pan and line the bottom with parchment paper. 2. Add the berries, sugar, lemon juice, and lemon zest to a saucepan. Cook over medium heat until the berries soften and release their juices. 3. Mix the cornstarch and water to make a slurry. Stir into the berries and cook until thick. Let cool completely. 4. Crush the Biscoff cookies and graham crackers, then mix with melted butter. Press into the bottom and sides of the prepared pan. 5. Beat the cream cheese until light and fluffy. 6. Add the mascarpone and mix just until combined. 7. Add the sour cream, 1½ cups powdered sugar, vanilla, and a squeeze of lemon juice. Mix just until combined. 8. In a separate bowl, whip the heavy cream with the remaining ½ cup powdered sugar to stiff peaks. Fold into the cheesecake mixture. 9. Add about ⅔ of the cheesecake filling to the crust. Create a well in the center and fill with the cooled berry mixture. Cover with the remaining cheesecake filling and smooth the top. 10. Cover and chill overnight. 11. Place a serving plate on top and carefully flip the cheesecake over. Remove the springform ring, then remove the pan bottom and peel off the parchment paper. 12. Dig in! BONUS TIP: Jesus loves you berry much ❤️🍓 #cheesecake #berrycheesecake #nobakedessert #dessertrecipe #sarahsweets
I finally made the viral upside-down berry cheesecake and WOW 😍🍓🫐 The crust is packed with Biscoff and graham crackers, the cheesecake filling is light and creamy, and the berry center is absolutely incredible. Crust: • 1½ sleeves Biscoff cookies • 9 graham cracker sheets • 1 cup (2 sticks) melted butter Berry Filling: • 3 cups mixed berries • ⅔ cup sugar • Juice of ½ large lemon • 1 tsp lemon zest • 1½ tbsp cornstarch • 1½ tbsp water Cheesecake Filling: • 24 oz cream cheese (room temperature) • 8 oz mascarpone (room temperature) • ½ cup sour cream (room temperature) • 1½ cups powdered sugar • 1½ cups heavy cream • ½ cup powdered sugar (for whipped cream) • 1 tsp vanilla • Squeeze of lemon juice IMPORTANT: Make sure all cold cheesecake ingredients are at room temperature before starting. Directions: 1. Grease a 9-inch springform pan and line the bottom with parchment paper. 2. Add the berries, sugar, lemon juice, and lemon zest to a saucepan. Cook over medium heat until the berries soften and release their juices. 3. Mix the cornstarch and water to make a slurry. Stir into the berries and cook until thick. Let cool completely. 4. Crush the Biscoff cookies and graham crackers, then mix with melted butter. Press into the bottom and sides of the prepared pan. 5. Beat the cream cheese until light and fluffy. 6. Add the mascarpone and mix just until combined. 7. Add the sour cream, 1½ cups powdered sugar, vanilla, and a squeeze of lemon juice. Mix just until combined. 8. In a separate bowl, whip the heavy cream with the remaining ½ cup powdered sugar to stiff peaks. Fold into the cheesecake mixture. 9. Add about ⅔ of the cheesecake filling to the crust. Create a well in the center and fill with the cooled berry mixture. Cover with the remaining cheesecake filling and smooth the top. 10. Cover and chill overnight. 11. Place a serving plate on top and carefully flip the cheesecake over. Remove the springform ring, then remove the pan bottom and peel off the parchment paper. 12. Dig in! BONUS TIP: Jesus loves you berry much ❤️🍓 #cheesecake #berrycheesecake #nobakedessert #dessertrecipe #sarahsweets




#دعواتكم_لوالدي_بالرحمة وانا لله وانا اليه راجعون 💔#اللهم_ارحم_ابي #اللهم_ارحم_ابي_واغفر_له_وجميع_المسلمين #دعاء #حزن
#دعواتكم_لوالدي_بالرحمة وانا لله وانا اليه راجعون 💔#اللهم_ارحم_ابي #اللهم_ارحم_ابي_واغفر_له_وجميع_المسلمين #دعاء #حزن
“ Ponce es Ponce” #puertorico🇵🇷 #fy #badbunnypr #PR
“ Ponce es Ponce” #puertorico🇵🇷 #fy #badbunnypr #PR
لا اله الا الله محمد رسول الله
لا اله الا الله محمد رسول الله

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