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Hương Chia Sẻ
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Thursday 16 July 2026 19:16:17 GMT
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Salted Caramel  Pretzel Cheesecake 🥨🧡🧀🍰 Pretzel Crust • 2½ cups finely crushed pretzels • ⅓ cup granulated sugar • 10 tablespoons unsalted butter, melted Cheesecake Filling • 24 oz (3 blocks) full-fat cream cheese, softened • ¾ cup granulated sugar • 3 large eggs, room temperature • ½ cup full-fat sour cream • 1 tablespoon vanilla extract • 1 tablespoon cornstarch  Caramel sauce • ½ cup Ghirardelli caramel sauce  Topping • Additional caramel sauce • 1–1½ cups crushed pretzels • Flaky sea salt (optional) Instructions 1. Preheat oven to 325°F. 2. Mix the crust ingredients together. It should have a wet sand consistency. Press firmly into the bottom of the pan. Set aside. Make the Filling 1. Beat the cream cheese until smooth. 2. Beat in the sugar. 3. Mix in the cornstarch. 4. Add the eggs one at a time, mixing on low speed. 5. Stir in the sour cream and vanilla just until combined. Assemble 1. Pour the cheesecake batter over the crust. 2. Wrap aluminum foil around the pan. 3. Tab the pan on the counter to get rid of air bubbles. Bake • Place a pan of hot water in the bottom of the oven. • Bake at 325°F for 55–65 minutes. • The edges should be set, while the center should still have a slight jiggle. Turn the oven off, crack the oven door open, and let the cheesecake sit inside for 30 minutes before removing it. Cool completely on counter (about 2 hours). Place a napkin over the cheesecake then place aluminum foil over the cheesecake. Refrigerate for at least 6-8 hours, preferably overnight. Finish After chilling: 1. Drizzle caramel sauce. 2. Sprinkle with crushed pretzels. 3. Place back in the refrigerator for 10 minutes to chill.  4. Take out cheesecake and take a slice. Enjoy. @Ghirardelli Chocolate Company  #cheesecake #saltedcaramel #cheesecakerecipe #pretzel #bakingrecipe
Salted Caramel Pretzel Cheesecake 🥨🧡🧀🍰 Pretzel Crust • 2½ cups finely crushed pretzels • ⅓ cup granulated sugar • 10 tablespoons unsalted butter, melted Cheesecake Filling • 24 oz (3 blocks) full-fat cream cheese, softened • ¾ cup granulated sugar • 3 large eggs, room temperature • ½ cup full-fat sour cream • 1 tablespoon vanilla extract • 1 tablespoon cornstarch Caramel sauce • ½ cup Ghirardelli caramel sauce Topping • Additional caramel sauce • 1–1½ cups crushed pretzels • Flaky sea salt (optional) Instructions 1. Preheat oven to 325°F. 2. Mix the crust ingredients together. It should have a wet sand consistency. Press firmly into the bottom of the pan. Set aside. Make the Filling 1. Beat the cream cheese until smooth. 2. Beat in the sugar. 3. Mix in the cornstarch. 4. Add the eggs one at a time, mixing on low speed. 5. Stir in the sour cream and vanilla just until combined. Assemble 1. Pour the cheesecake batter over the crust. 2. Wrap aluminum foil around the pan. 3. Tab the pan on the counter to get rid of air bubbles. Bake • Place a pan of hot water in the bottom of the oven. • Bake at 325°F for 55–65 minutes. • The edges should be set, while the center should still have a slight jiggle. Turn the oven off, crack the oven door open, and let the cheesecake sit inside for 30 minutes before removing it. Cool completely on counter (about 2 hours). Place a napkin over the cheesecake then place aluminum foil over the cheesecake. Refrigerate for at least 6-8 hours, preferably overnight. Finish After chilling: 1. Drizzle caramel sauce. 2. Sprinkle with crushed pretzels. 3. Place back in the refrigerator for 10 minutes to chill. 4. Take out cheesecake and take a slice. Enjoy. @Ghirardelli Chocolate Company #cheesecake #saltedcaramel #cheesecakerecipe #pretzel #bakingrecipe

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