@th_6458: Có một người em rất thương…#nhacsuy #fbtxuhuong #buon #dau #luy

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Tuesday 28 July 2026 03:59:14 GMT

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𝑴𝒖𝒔𝒊𝒄 𝑩𝒖𝒐̂̀𝒏🥀 :

Có một người...😔😔

2026-07-28 09:16:15

2

LT THUẬN 🖤🖤 :

buổi tối vui vẻ nhé thảo 🥰🥰

2026-07-28 12:58:47

1

Hoa Anh Túc 💕 :

Tiếc rằng em không phải người anh thương☺️

2026-07-28 07:19:16

1

Trang :

Tôi muốn đến một nơi đẹp đẽ và nơi đó có gia đình có mọi thứ tôi yêu nhưng đừng có anh

2026-07-28 08:46:40

1

22ᴛʜ08ᥫ᭡ :

Hayy nhé

2026-07-28 11:18:36

1

denji :

❤️‍🩹❤️‍🩹

2026-07-28 06:47:22

1

Có niu thì đổi tên 😉 :

Nge xong nhớ emm thí :)())

2026-07-28 19:08:06

0

𝙖𝞘𝙤𝙣𝙚 𝙡𝙞𝙛𝗲 ♪ :

đã xa rồi nhưng vẫn thương 😊

2026-07-28 14:55:09

0

dth.204_ :

🥰🥺

2026-07-28 11:04:54

1

Tuấn :

😮‍💨

2026-07-28 13:03:18

1

Suy 1 9 9 4 🥀 :

🥰🥰🥰

2026-07-28 04:23:51

1

𝑻 𝒂 𝒆 🍃 :

😞

2026-07-28 04:08:22

1

Nguyễn phát :

😳😳😳

2026-07-28 04:06:55

1

Trạm Nhạc Buồn :

🥺🥺

2026-07-28 14:23:44

0

Mec Meo :

🥺🥺🥺

2026-07-28 16:29:39

0

𝙊𝙫𝙚𝙧𝙩𝙝𝙞𝙣𝙠𝙞𝙣𝙜 :

💕💕💕

2026-07-28 13:50:33

1

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Raspberry pistachio cheesecake ✨🍰 I tried to layer the jam and failed lol but it’s okay! Full recipe below ⬇️ Ingredients - 32oz cream cheese, softened - 4 large eggs - 1/2 cup sour cream (124g) - 1 cup granulated sugar (205g) - 1/3 cup pistachio butter (55g) - 1 tbsp cornstarch (8g) - 1 tsp vanilla extract - 1/4 tsp salt Crust - 1 1/2 cup graham crackers, crushed (185g) - 1/3 cup pistachios, finely chopped (75g) - 3 tbsp granulated sugar (35g) - 6 tbsp unsalted butter, melted (88g) Raspberry jam - 1/2 cup raspberries (40g) - 1/3 cup granulated sugar (70g) - 2 tbsp lemon juice (30g) - Cornstarch slurry (2 tsp cornstarch + 2 tsp water) Instructions: - Preheat the oven to 320°F (160°C). - In a medium bowl, combine graham cracker crumbs, chopped pistachios, sugar, and melted butter. Stir until everything is evenly mixed. - Press the mixture firmly into the bottom of a 9-inch springform pan. Use the back of a measuring cup to pack the crust evenly into the bottom and sides. Set aside in the refrigerator. - In a small saucepan, combine raspberries, sugar, and lemon juice. Cook over medium heat, stirring occasionally, for about 5-7 minutes, until the raspberries have broken down and the mixture thickens slightly. - Add cornstarch slurry, mix until combined and it starts to thicken. - Remove from heat and strain through a fine mesh sieve to remove the seeds, leaving a smooth raspberry puree. Set aside to cool - In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. - Add the sugar, vanilla extract and mix until fully combined. Add pistachio butter, sour cream, and cornstarch mixing until evenly combined. - Add the eggs one at a time, beating well after each addition. - Pour the cheesecake batter into the crust, smoothing the top with a spatula. - Drop spoonfuls of the raspberry puree on top of the cheesecake batter in a random pattern. Use a skewer, knife, or toothpick to swirl the raspberry puree into the batter, creating a marbled effect. - Bake the cheesecake in the preheated oven for 55-70 minutes, or until the center is almost set but slightly jiggly. - Turn off the oven, slightly crack it open and leave the cheesecake in for an additional hour to cool gradually. - After an hour, remove the cheesecake from the oven and let it cool completely at room temperature. - Once cooled, cover the cheesecake with plastic wrap or foil and refrigerate overnight. - Before serving, remove the cheesecake from the springform pan. If desired, top with fresh raspberries or extra crushed pistachios for garnish. • • #cheesecake #raspberry #pistachio #baking #baketok #bakingideas #dessert #dessertideas #Recipe #fyp

Raspberry pistachio cheesecake ✨🍰 I tried to layer the jam and failed lol but it’s okay! Full recipe below ⬇️ Ingredients - 32oz cream cheese, softened - 4 large eggs - 1/2 cup sour cream (124g) - 1 cup granulated sugar (205g) - 1/3 cup pistachio butter (55g) - 1 tbsp cornstarch (8g) - 1 tsp vanilla extract - 1/4 tsp salt Crust - 1 1/2 cup graham crackers, crushed (185g) - 1/3 cup pistachios, finely chopped (75g) - 3 tbsp granulated sugar (35g) - 6 tbsp unsalted butter, melted (88g) Raspberry jam - 1/2 cup raspberries (40g) - 1/3 cup granulated sugar (70g) - 2 tbsp lemon juice (30g) - Cornstarch slurry (2 tsp cornstarch + 2 tsp water) Instructions: - Preheat the oven to 320°F (160°C). - In a medium bowl, combine graham cracker crumbs, chopped pistachios, sugar, and melted butter. Stir until everything is evenly mixed. - Press the mixture firmly into the bottom of a 9-inch springform pan. Use the back of a measuring cup to pack the crust evenly into the bottom and sides. Set aside in the refrigerator. - In a small saucepan, combine raspberries, sugar, and lemon juice. Cook over medium heat, stirring occasionally, for about 5-7 minutes, until the raspberries have broken down and the mixture thickens slightly. - Add cornstarch slurry, mix until combined and it starts to thicken. - Remove from heat and strain through a fine mesh sieve to remove the seeds, leaving a smooth raspberry puree. Set aside to cool - In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. - Add the sugar, vanilla extract and mix until fully combined. Add pistachio butter, sour cream, and cornstarch mixing until evenly combined. - Add the eggs one at a time, beating well after each addition. - Pour the cheesecake batter into the crust, smoothing the top with a spatula. - Drop spoonfuls of the raspberry puree on top of the cheesecake batter in a random pattern. Use a skewer, knife, or toothpick to swirl the raspberry puree into the batter, creating a marbled effect. - Bake the cheesecake in the preheated oven for 55-70 minutes, or until the center is almost set but slightly jiggly. - Turn off the oven, slightly crack it open and leave the cheesecake in for an additional hour to cool gradually. - After an hour, remove the cheesecake from the oven and let it cool completely at room temperature. - Once cooled, cover the cheesecake with plastic wrap or foil and refrigerate overnight. - Before serving, remove the cheesecake from the springform pan. If desired, top with fresh raspberries or extra crushed pistachios for garnish. • • #cheesecake #raspberry #pistachio #baking #baketok #bakingideas #dessert #dessertideas #Recipe #fyp

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