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@knaltilzin: Piadas engraçadas no tiktok #piadasengracadas #alegriaquecontagia #foryoupage❤️❤️

@Knaltilzin.oficial
@Knaltilzin.oficial
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Sunday 02 August 2026 21:15:26 GMT
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knaltilzin
@Knaltilzin.oficial :
gratidão por prestigiar o canal se vc gostou do vídeo deixe seu like comente e compartilhe 🙏🙏🙏
2026-08-02 21:42:01
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Tổng Bí thư, Chủ tịch nước TÔ LÂM:
Tổng Bí thư, Chủ tịch nước TÔ LÂM: "Điều chỉnh 1 cái thôi thì lại bảo đủ rồi" 🥹
Recipe 🔽 Ingredients: - 2 cups all-purpose flour - 3/4 cup granulated sugar - 1/4 teaspoon fine salt - 1 teaspoon finely grated lemon zest - 3/4 cup unsalted butter (melted) - 16 ounces cream cheese (softened) - 1/2 cup granulated sugar - 2 large eggs - 1 teaspoon vanilla extract - 1 tablespoon fresh lemon juice - 1 1/2 cups fresh blueberries - 1 tablespoon cornstarch - 3 cups vanilla ice cream (for serving) Instructions: 1. Heat the oven to 350°F. Line an 8-inch square metal pan with parchment, leaving overhang on two sides. 2. Stir together the flour, 3/4 cup sugar, salt and lemon zest. Mix in the melted butter until chunky crumbs form. Reserve 1 1/4 cups of crumbs, press the remainder firmly into the pan and bake for 10 minutes. 3. Beat the softened cream cheese and 1/2 cup sugar on medium-low speed until smooth. Mix in the eggs one at a time, then add the vanilla and lemon juice without overbeating. 4. Toss the blueberries with the cornstarch. Spread the cheesecake filling over the warm crust, scatter the blueberries evenly over it and finish with the reserved crumble. 5. Bake for 38 to 40 minutes, until the edges are set and the center has a slight jiggle. The total oven time, including the crust, will be about 50 minutes. 6. Cool in the pan for 1 hour, then refrigerate for at least 3 hours. Lift out with the parchment and cut into nine squares with a clean sharp knife. #BlueberryCheesecake #CheesecakeBars #BlueberryDessert #CrumbleBars #BakingRecipe
Recipe 🔽 Ingredients: - 2 cups all-purpose flour - 3/4 cup granulated sugar - 1/4 teaspoon fine salt - 1 teaspoon finely grated lemon zest - 3/4 cup unsalted butter (melted) - 16 ounces cream cheese (softened) - 1/2 cup granulated sugar - 2 large eggs - 1 teaspoon vanilla extract - 1 tablespoon fresh lemon juice - 1 1/2 cups fresh blueberries - 1 tablespoon cornstarch - 3 cups vanilla ice cream (for serving) Instructions: 1. Heat the oven to 350°F. Line an 8-inch square metal pan with parchment, leaving overhang on two sides. 2. Stir together the flour, 3/4 cup sugar, salt and lemon zest. Mix in the melted butter until chunky crumbs form. Reserve 1 1/4 cups of crumbs, press the remainder firmly into the pan and bake for 10 minutes. 3. Beat the softened cream cheese and 1/2 cup sugar on medium-low speed until smooth. Mix in the eggs one at a time, then add the vanilla and lemon juice without overbeating. 4. Toss the blueberries with the cornstarch. Spread the cheesecake filling over the warm crust, scatter the blueberries evenly over it and finish with the reserved crumble. 5. Bake for 38 to 40 minutes, until the edges are set and the center has a slight jiggle. The total oven time, including the crust, will be about 50 minutes. 6. Cool in the pan for 1 hour, then refrigerate for at least 3 hours. Lift out with the parchment and cut into nine squares with a clean sharp knife. #BlueberryCheesecake #CheesecakeBars #BlueberryDessert #CrumbleBars #BakingRecipe

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