@besir.tepe.55:

👑 BEŞİR TEPE 👑
👑 BEŞİR TEPE 👑
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Saturday 15 August 2026 17:38:49 GMT
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yanlz.kurt154
yanlız kurt sapanca :
Allah'ın selamı üstünüze olsun Can Kardeşim 👍
2026-08-29 18:12:40
0
babakartal260
BABAKARTAL :
sarkinin adi nedir ustam rica etsek
2026-08-27 21:08:01
0
yasar.en1
Yasar Şen :
şarkı nin adine
2026-08-15 19:01:09
0
sumerbln48
SÜMER BİLEN :
🥰🥰🥰🥰🥰
2026-08-17 07:27:14
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akmanayse1414
🩵Ayşe Akman 14🩵🇹🇷 :
şarkının adı ne yazar mısınız
2026-08-17 00:02:58
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huzurbey1616
huzur bey 1616 :
allah uzun bir ömür versin inşallah🥰🥰🥰🥰🥰🥰🥰🥰🥰🥰🥰🥰🥰🥰🥰🥰🥰🥰🥰🥰🥰🥰🥰🥰🥰🥰🥰🥰🥰🥰🥰🥰
2026-08-16 12:12:54
0
hdr.hdr.elmas.elm
Hıdr hıdır Elmas elmas :
bül bül havalanmış yüksekten uçar şu bahçe içinde yarım vardiye
2026-08-17 19:16:40
0
user5442824181033
Βουλα Νεοφωτιστου :
🥰🥰🥰🥰🥰🥰🥰🥰🥰🥰🥰
2026-08-21 07:26:14
0
user6988360206268
ۓسليمان عسافۦۓ :
🥰🥰🥰🥰🥰🥰🥰🥰🥰🥰
2026-08-16 19:21:00
0
nesimtekin7
nesimtekin7 :
💯🥰
2026-08-25 01:27:21
0
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Basque Burnt Cheesecake San Sebastián 🤤 Pan: round 20 cm (8 inch), minimum 7 cm (2.75 inch) high Recipe 	•	Cream cheese (full-fat, Philadelphia-style, 26–33% fat): 600 g (21 oz / ~2⅔ cups) 	•	Granulated sugar: 180 g (¾ cup + 2 tbsp) 	•	Whole eggs (room temperature): 4 large (≈220 g without shells / ~7.75 oz) 	•	Heavy cream 33–36%: 300 g (300 ml / 1¼ cups) 	•	Wheat flour or cornstarch: 15 g (2 tbsp) 	•	Vanilla (optional, minimal): ½ tsp Method Line the pan with 2 sheets of baking parchment, extending 5–6 cm (2–2.5 inch) above the rim. Cream cheese must be fully softened (20–22°C / 68–72°F). Smoothness at this stage determines final texture. Mix cream cheese, sugar, and vanilla using paddle or low-speed whisk just until smooth. Add eggs one at a time, mixing on low speed. Whisk cornstarch into the cream first. Add cream gradually to the batter. Let batter rest 10 minutes, then strain through a fine sieve to remove micro-lumps and air bubbles. Batter should fill the pan at least 75–80% height. Baking Bake at 240–250°C (465–480°F), top & bottom heat, no fan, for 30–35 minutes. Bake until: 	•	Top is deeply caramelized, almost burnt 	•	Center has a strong wobble (like thick custard) 	•	Internal temperature (center): 68–72°C (154–162°F) Cooling Remove from oven and cool at room temperature for 1–1.5 hours. Transfer to refrigerator uncovered for minimum 6 hours, ideally overnight. Serving Cut with a hot knife for clean slices. #cheesecake #sansebastian #Recipe #burntcheesecake
Basque Burnt Cheesecake San Sebastián 🤤 Pan: round 20 cm (8 inch), minimum 7 cm (2.75 inch) high Recipe • Cream cheese (full-fat, Philadelphia-style, 26–33% fat): 600 g (21 oz / ~2⅔ cups) • Granulated sugar: 180 g (¾ cup + 2 tbsp) • Whole eggs (room temperature): 4 large (≈220 g without shells / ~7.75 oz) • Heavy cream 33–36%: 300 g (300 ml / 1¼ cups) • Wheat flour or cornstarch: 15 g (2 tbsp) • Vanilla (optional, minimal): ½ tsp Method Line the pan with 2 sheets of baking parchment, extending 5–6 cm (2–2.5 inch) above the rim. Cream cheese must be fully softened (20–22°C / 68–72°F). Smoothness at this stage determines final texture. Mix cream cheese, sugar, and vanilla using paddle or low-speed whisk just until smooth. Add eggs one at a time, mixing on low speed. Whisk cornstarch into the cream first. Add cream gradually to the batter. Let batter rest 10 minutes, then strain through a fine sieve to remove micro-lumps and air bubbles. Batter should fill the pan at least 75–80% height. Baking Bake at 240–250°C (465–480°F), top & bottom heat, no fan, for 30–35 minutes. Bake until: • Top is deeply caramelized, almost burnt • Center has a strong wobble (like thick custard) • Internal temperature (center): 68–72°C (154–162°F) Cooling Remove from oven and cool at room temperature for 1–1.5 hours. Transfer to refrigerator uncovered for minimum 6 hours, ideally overnight. Serving Cut with a hot knife for clean slices. #cheesecake #sansebastian #Recipe #burntcheesecake

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