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Friday 12 June 2026 15:19:27 GMT
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gotensgt2
GotensGt :
2026-06-12 17:03:19
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xander_akha
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2026-06-13 01:03:41
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2026-06-14 15:27:02
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salted caramel cheesecake🍮🍰 Ingredients: Crust: 200g (32 pcs)biscoff cookies 80g (1/3 cup) unsalted butter, melted Cheesecake: 400g (14oz) cream cheese, room temp 100g (1/2 cup) granulated sugar 100g (6 tbsp) sour cream 1-2 heaping tbsp of salted caramel 1 tsp vanilla Pinch of salt 2 large eggs 1 tbsp all purpose flour 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 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. Crust: 1. Crush biscoff cookies using food processor or ziplock bag. 2. Transfer to a bowl and add melted butter. 3. Mix until it resembles wet sand and transfer to a 7 inch lined baking pan. 4. Press onto the pan gradually to bottom and sides. Freeze until ready to use. Cheesecake: 1. In another bowl, beat cream cheese and sugar until smooth. 2. Add sour cream, salted caramel, vanilla and salt and mix until combined. 3. Add egg one a time, mixing well after each addition. Add the flour and mix until smooth. 4. Pour the cheesecake batter over the chilled crust and wrap the bottom of the pan securely with aluminum foil. 5. Bake in a water bath at 160°C (320°F) in a preheated oven for 50-55 minutes. 6. Turn off the oven and leave the cheesecake inside for about 1 hour with the door slightly open. 7. Remove, let it cool completely, then refrigerate overnight. 8. Drizzle with salted caramel, spread evenly, and finish with a sprinkle of flaky sea salt. Slice and enjoy! #baking #cheesecake #saltedcaramel #caramelcheesecake #dessert
salted caramel cheesecake🍮🍰 Ingredients: Crust: 200g (32 pcs)biscoff cookies 80g (1/3 cup) unsalted butter, melted Cheesecake: 400g (14oz) cream cheese, room temp 100g (1/2 cup) granulated sugar 100g (6 tbsp) sour cream 1-2 heaping tbsp of salted caramel 1 tsp vanilla Pinch of salt 2 large eggs 1 tbsp all purpose flour 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 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. Crust: 1. Crush biscoff cookies using food processor or ziplock bag. 2. Transfer to a bowl and add melted butter. 3. Mix until it resembles wet sand and transfer to a 7 inch lined baking pan. 4. Press onto the pan gradually to bottom and sides. Freeze until ready to use. Cheesecake: 1. In another bowl, beat cream cheese and sugar until smooth. 2. Add sour cream, salted caramel, vanilla and salt and mix until combined. 3. Add egg one a time, mixing well after each addition. Add the flour and mix until smooth. 4. Pour the cheesecake batter over the chilled crust and wrap the bottom of the pan securely with aluminum foil. 5. Bake in a water bath at 160°C (320°F) in a preheated oven for 50-55 minutes. 6. Turn off the oven and leave the cheesecake inside for about 1 hour with the door slightly open. 7. Remove, let it cool completely, then refrigerate overnight. 8. Drizzle with salted caramel, spread evenly, and finish with a sprinkle of flaky sea salt. Slice and enjoy! #baking #cheesecake #saltedcaramel #caramelcheesecake #dessert
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mc cabelinho em fúria. #mccabelinho #netflix #fúria #series #edits
mc cabelinho em fúria. #mccabelinho #netflix #fúria #series #edits

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