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@dh7.68: #هشتاقاتي_الترند_المشهور #ترند #مشهور #رايد_مشواح #اغاني

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Region: SA
Monday 17 August 2026 01:07:55 GMT
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dahoomabdalmajed
Abdulrahman :
تقدر ترسله لي
2026-08-22 11:49:39
0
_f89p
〽️ :
تقدر ترسله لي ؟
2026-08-21 08:30:54
0
yl2.yl2
Y A Z I D / 525 :
ممكن الفيد ؟
2026-08-21 16:34:20
0
o.694
Os. :
❤️
2026-08-20 01:02:30
0
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Ejizlemerin. Söz. Aylaw şahyr. Goymat obasy. Rahymguly Tölegenow. #ahal#mary#lebap#daşowuz #kesfet....
Ejizlemerin. Söz. Aylaw şahyr. Goymat obasy. Rahymguly Tölegenow. #ahal#mary#lebap#daşowuz #kesfet....
#منظر_جميل
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#fyp
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Nutella cheesecake Base: 200g digestive biscuits (or graham crackers) and 100g melted butter. ​Filling: 500g mascarpone (or cream cheese), 300g Nutella, 200ml heavy whipping cream, and 30g powdered sugar. ​Topping: 150g Nutella (warmed) and chopped hazelnuts for garnish. ​Instructions ​Prepare the Base: Blitz the biscuits into fine crumbs using a food processor. Mix thoroughly with the melted butter. Press the mixture firmly into the bottom of a 20–22 cm springform pan lined with parchment paper. Chill in the fridge for 15 minutes. ​Whip the Cream: In a cold bowl, whip the heavy cream with the powdered sugar until stiff peaks form. Set aside. ​Make the Nutella Cream: In a separate bowl, beat the mascarpone and 300g of Nutella until smooth. Gently fold in the whipped cream using a spatula until fully combined. ​Assemble & Chill: Spread the mixture evenly over the chilled biscuit base. Smooth the top and refrigerate for at least 4–5 hours (preferably overnight). ​Decorate & Serve: Warm the remaining Nutella slightly to make it spreadable, then pour it over the top of the cake. Sprinkle chopped hazelnuts around the edges before serving. #fyp #viral #nino #thequintessentialquintuplets #peak
Nutella cheesecake Base: 200g digestive biscuits (or graham crackers) and 100g melted butter. ​Filling: 500g mascarpone (or cream cheese), 300g Nutella, 200ml heavy whipping cream, and 30g powdered sugar. ​Topping: 150g Nutella (warmed) and chopped hazelnuts for garnish. ​Instructions ​Prepare the Base: Blitz the biscuits into fine crumbs using a food processor. Mix thoroughly with the melted butter. Press the mixture firmly into the bottom of a 20–22 cm springform pan lined with parchment paper. Chill in the fridge for 15 minutes. ​Whip the Cream: In a cold bowl, whip the heavy cream with the powdered sugar until stiff peaks form. Set aside. ​Make the Nutella Cream: In a separate bowl, beat the mascarpone and 300g of Nutella until smooth. Gently fold in the whipped cream using a spatula until fully combined. ​Assemble & Chill: Spread the mixture evenly over the chilled biscuit base. Smooth the top and refrigerate for at least 4–5 hours (preferably overnight). ​Decorate & Serve: Warm the remaining Nutella slightly to make it spreadable, then pour it over the top of the cake. Sprinkle chopped hazelnuts around the edges before serving. #fyp #viral #nino #thequintessentialquintuplets #peak
@See me In That gorgeous tracksuit! #fyp #viral #seemeinthat #blowup #makemefamous @𝒦ℰℒ𝒮🤍 @frank💥👑
@See me In That gorgeous tracksuit! #fyp #viral #seemeinthat #blowup #makemefamous @𝒦ℰℒ𝒮🤍 @frank💥👑

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