@mana6154k86: おすすめのドラマ教えて🤥 #fyp #02

まな(๑´•.̫ • `๑)

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Region: JP

Saturday 20 June 2026 08:09:00 GMT

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Comments

武田さんレベル8,3🤭👍 :

まなちゃん😆💞かわゆこちゃんよ💞😍😍😍

2026-06-20 20:05:39

2

トト :

クイーンズギャンビット！ネトフリで見れるよー

2026-06-20 13:52:15

2

ヤス吉 :

可愛すぎ👍

2026-06-22 13:49:35

2

ゆるべろす :

古いけどビューティフルライフ✨✨✨

2026-06-20 08:11:52

2

ゆーた :

終わっちゃったけど、リボーン面白かったよ📺

2026-06-21 10:51:42

1

ラルフ :

ほとんどTV見ないからなぁ〜。話題に参加できなくて残念。投稿無理しない程度に頑張って。

2026-06-20 10:36:43

2

MY HEART DRAWS A DREAM :

かなり前のドラマだけど1リットルの涙ってゆうドラマとプロポーズ大作戦ってゆうドラマは見て間違いないよー両方ともフジテレビ

2026-06-20 12:12:59

2

vidal :

まなさんカラコン可愛いです🥰🥰🥰

2026-06-20 12:07:57

2

アンゲシュテルター（Angesteller） :

ドラマは普段観ないから、何とも言えないです。

2026-06-20 08:11:05

2

カズ :

TOKYO MER～走る緊急救命室～と恋は続くよどこまでもがめっちゃ好き！何度見直してることか🤣

2026-06-20 08:47:35

2

とち15 :

ドラマ観ないから分からん〜😂😂😂

2026-06-20 10:03:21

2

おはぶ😊 :

まなまなちゃん❤️

2026-06-22 02:56:41

1

たかちゃん :

サンバ💕

2026-06-20 08:18:49

1

きむちゃん🍼🐣 :

可愛い😍

2026-07-05 12:28:22

1

のりP :

初見です😊

2026-06-22 09:05:50

1

ken :

可愛い(◕‿◕)♡

2026-06-21 08:24:55

1

🍀☆ぺリア★🍀 :

めちゃくちゃ可愛い❤️

2026-06-21 18:34:39

1

のり :

2026-06-23 07:37:12

1

ZAmrul (ザキ) :

美しい

2026-06-21 10:49:58

1

おっちゃん :

可愛い🥰🥰

2026-06-20 20:52:04

2

桜宮🌸minami 🌻🌥️🐋 :

まなさん、( ´͈ ᵕ `͈ )♡

2026-07-11 14:07:10

1

ゆたんぽ :

愛してると言ってくれ‥そんなタイトル😅 相変わらず可愛い🥰

2026-06-20 11:08:04

2

ひろん :

おはよう✌🏼🙆🙆もう起きたぁ⁉️🥱

2026-06-21 00:36:58

1

Martin Arenas :

omg spectacular beutyful princess

2026-06-22 13:14:53

0

repentinooo :

🫠🫰😍🫂

2026-06-20 19:07:09

2

To see more videos from user @mana6154k86, please go to the Tikwm homepage.

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Berry Biscoff Reverse Cheesecake #shorts #food #Recipe FULL RECIPE 👇🏿 Biscoff Reverse Mixed Berry Cheesecake Pan: 9-inch springform pan Chill Time: At least 4 hours, preferably overnight Biscoff Graham Cracker Crust Ingredients - 1 cup finely crushed Biscoff cookies - 1 cup finely crushed Nabisco graham crackers - 1/2 cup (1 stick) unsalted butter, melted - 2 tablespoons granulated sugar Instructions 1. Preheat oven to 350°F. 2. Lightly grease a 9-inch springform pan. 3. Combine the crushed Biscoff cookies, graham crackers, sugar, and melted butter until the crumbs are evenly coated. 4. Press the mixture firmly into the bottom of the springform pan. 5. Bake for approximately 10 minutes. 6. Remove from the oven and allow the crust to cool completely before adding the cheesecake filling. --- Mixed Berry Compote Center Ingredients - 2 cups mixed berries, divided - Use a combination of blueberries, strawberries, raspberries, and/or blackberries - 1/4 cup granulated sugar - 2 tablespoons fresh lemon juice - 1 teaspoon cornstarch - 2 teaspoons water Instructions 1. Add 1 1/2 cups of the mixed berries, sugar, and lemon juice to a saucepan over medium heat. 2. Cook until the berries begin to soften and release their juices. 3. In a small bowl, combine the cornstarch and water to make a slurry. 4. Stir the slurry into the berry mixture. 5. Continue cooking until the compote has thickened. 6. Remove from the heat. 7. Fold in the remaining 1/2 cup mixed berries for additional texture. 8. Allow the compote to cool completely before assembling the cheesecake. --- Mascarpone Cheesecake Filling Ingredients - 16 oz cream cheese, softened - 8 oz mascarpone cheese - 1/2 cup sour cream - 1 to 1 1/4 cups powdered sugar, depending on desired sweetness - 2 to 3 teaspoons vanilla bean paste - Zest of 1 lemon - Pinch of salt Instructions 1. Add the softened cream cheese and mascarpone to a large mixing bowl. 2. Beat until smooth and creamy. 3. Add the sour cream, powdered sugar, vanilla bean paste, lemon zest, and salt. 4. Mix until completely smooth and evenly combined. Avoid overmixing. --- Assembly 1. Make sure the Biscoff graham cracker crust has cooled completely. 2. Spoon the cheesecake filling over the crust. 3. Spread the filling toward the outside edges of the pan while creating a well in the center. 4. Spoon the completely cooled mixed berry compote into the center well. 5. Smooth and shape the cheesecake so the creamy cheesecake surrounds the mixed berry center, creating the signature reverse cheesecake presentation. 6. Cover and refrigerate for at least 4 hours, preferably overnight, until completely set. 7. Carefully remove the sides of the springform pan. 8. Slice and serve chilled. Chef Kenny’s Biscoff Reverse Mixed Berry Cheesecake Creamy mascarpone cheesecake, a buttery Biscoff-graham crust, and a thick mixed berry compote tucked into the center for the signature reverse-style presentation.

Berry Biscoff Reverse Cheesecake #shorts #food #Recipe FULL RECIPE 👇🏿 Biscoff Reverse Mixed Berry Cheesecake Pan: 9-inch springform pan Chill Time: At least 4 hours, preferably overnight Biscoff Graham Cracker Crust Ingredients - 1 cup finely crushed Biscoff cookies - 1 cup finely crushed Nabisco graham crackers - 1/2 cup (1 stick) unsalted butter, melted - 2 tablespoons granulated sugar Instructions 1. Preheat oven to 350°F. 2. Lightly grease a 9-inch springform pan. 3. Combine the crushed Biscoff cookies, graham crackers, sugar, and melted butter until the crumbs are evenly coated. 4. Press the mixture firmly into the bottom of the springform pan. 5. Bake for approximately 10 minutes. 6. Remove from the oven and allow the crust to cool completely before adding the cheesecake filling. --- Mixed Berry Compote Center Ingredients - 2 cups mixed berries, divided - Use a combination of blueberries, strawberries, raspberries, and/or blackberries - 1/4 cup granulated sugar - 2 tablespoons fresh lemon juice - 1 teaspoon cornstarch - 2 teaspoons water Instructions 1. Add 1 1/2 cups of the mixed berries, sugar, and lemon juice to a saucepan over medium heat. 2. Cook until the berries begin to soften and release their juices. 3. In a small bowl, combine the cornstarch and water to make a slurry. 4. Stir the slurry into the berry mixture. 5. Continue cooking until the compote has thickened. 6. Remove from the heat. 7. Fold in the remaining 1/2 cup mixed berries for additional texture. 8. Allow the compote to cool completely before assembling the cheesecake. --- Mascarpone Cheesecake Filling Ingredients - 16 oz cream cheese, softened - 8 oz mascarpone cheese - 1/2 cup sour cream - 1 to 1 1/4 cups powdered sugar, depending on desired sweetness - 2 to 3 teaspoons vanilla bean paste - Zest of 1 lemon - Pinch of salt Instructions 1. Add the softened cream cheese and mascarpone to a large mixing bowl. 2. Beat until smooth and creamy. 3. Add the sour cream, powdered sugar, vanilla bean paste, lemon zest, and salt. 4. Mix until completely smooth and evenly combined. Avoid overmixing. --- Assembly 1. Make sure the Biscoff graham cracker crust has cooled completely. 2. Spoon the cheesecake filling over the crust. 3. Spread the filling toward the outside edges of the pan while creating a well in the center. 4. Spoon the completely cooled mixed berry compote into the center well. 5. Smooth and shape the cheesecake so the creamy cheesecake surrounds the mixed berry center, creating the signature reverse cheesecake presentation. 6. Cover and refrigerate for at least 4 hours, preferably overnight, until completely set. 7. Carefully remove the sides of the springform pan. 8. Slice and serve chilled. Chef Kenny’s Biscoff Reverse Mixed Berry Cheesecake Creamy mascarpone cheesecake, a buttery Biscoff-graham crust, and a thick mixed berry compote tucked into the center for the signature reverse-style presentation.

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