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@mommynannnn: รุ่นใหม่ขนาดพกพา เล็กลง พกสะดวกกว่าเดิม แต่แรงนวดยังดีเหมือนเดิม ใช้นวดคอ บ่า ไหล่ หลัง หรือจุดที่เมื่อยระหว่างวันได้ง่าย หยิบมาใช้ได้ทุกที่เลยค่ะ ✨ #okachi #okachimassager #เครื่องนวดพกพา #ปืนนวดไฟฟ้า #เพื่อนสาวป้ายยา

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Thursday 25 June 2026 04:02:24 GMT
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Basque Burnt Cheesecake Quick Info Prep Time: 15 minutes Bake Time: 50–60 minutes Oven: 200°C / 400°F Pan: 8–9-inch springform pan Servings: 8–10 Ingredients - 900 g cream cheese, softened - 300 g granulated sugar - 5 large eggs, room temperature - 360 ml heavy cream - 1 tsp vanilla extract - Pinch of salt - 3 tbsp all-purpose flour Instructions 1. Preheat the oven to 200°C / 400°F. Line an 8–9-inch springform pan with two overlapping sheets of parchment paper, leaving the paper extending above the rim. 2. Beat the cream cheese and sugar until completely smooth and creamy. 3. Add the eggs one at a time, mixing well after each addition. 4. Add the heavy cream, vanilla, and salt. Sift in the flour and mix gently until smooth. 5. Pour the batter into the prepared pan. Bake for 50–60 minutes, until the top is deeply browned and caramelized while the center remains noticeably jiggly. 6. Let the cheesecake cool completely in the pan for 2–3 hours. 7. Carefully unmold, peel away the parchment, and slice at room temperature. Tip Do not worry if the center looks underbaked when it comes out of the oven. The cheesecake continues to set as it cools, while the center stays beautifully creamy. Result A rich, crustless Basque cheesecake with a deeply caramelized top and an irresistibly creamy, custard-like center.
Basque Burnt Cheesecake Quick Info Prep Time: 15 minutes Bake Time: 50–60 minutes Oven: 200°C / 400°F Pan: 8–9-inch springform pan Servings: 8–10 Ingredients - 900 g cream cheese, softened - 300 g granulated sugar - 5 large eggs, room temperature - 360 ml heavy cream - 1 tsp vanilla extract - Pinch of salt - 3 tbsp all-purpose flour Instructions 1. Preheat the oven to 200°C / 400°F. Line an 8–9-inch springform pan with two overlapping sheets of parchment paper, leaving the paper extending above the rim. 2. Beat the cream cheese and sugar until completely smooth and creamy. 3. Add the eggs one at a time, mixing well after each addition. 4. Add the heavy cream, vanilla, and salt. Sift in the flour and mix gently until smooth. 5. Pour the batter into the prepared pan. Bake for 50–60 minutes, until the top is deeply browned and caramelized while the center remains noticeably jiggly. 6. Let the cheesecake cool completely in the pan for 2–3 hours. 7. Carefully unmold, peel away the parchment, and slice at room temperature. Tip Do not worry if the center looks underbaked when it comes out of the oven. The cheesecake continues to set as it cools, while the center stays beautifully creamy. Result A rich, crustless Basque cheesecake with a deeply caramelized top and an irresistibly creamy, custard-like center.
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