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@1alnajf: " حوتت الفتنة " گعدة نجفية لخادم الحسين الحاج كرار ابو غنيم .. #الطور_النجفي_الاصيل #الرادود_كرار_ابوغنيم #العراق #ياحسين #لايك

عزاء النجف الأشرف
عزاء النجف الأشرف
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Monday 17 August 2026 14:17:00 GMT
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hhchj.hggf
غريب في وطني ودنيتي :
طيب الله انفاسك
2026-08-27 21:22:54
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userg2oexs8ifw
userg2oexs8ifw :
ونعم منكم أبناء النجف الاشرف
2026-08-25 11:33:37
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coachqassimhashem
المدرب قاسم هاشم :
ربي يحفظلك يا ذهب
2026-08-18 07:23:47
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njf._7
нαɪɒєя αℓɪ :
🖤🖤
2026-08-18 16:48:25
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makihippy
مكي اللهيبي :
🥰🥰🥰
2026-08-17 15:42:54
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jzsc6
⬛⬜🟥_نذير🇮 الكربلائي_🇮🇶🪽🇮 :
🖤🖤🖤
2026-08-18 22:05:28
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The perfect combo: a crunchy, salty pretzel crust, a creamy cheesecake center, topped with homemade salted caramel. Chefs kiss!! 🥨🍂 ✨Recipe✨ Homemade salted caramel: 1 cup granulated sugar 6 tablespoons unsalted butter (room temperature, cubed) ½ cup heavy cream (room temperature) 1½ teaspoons fine sea salt Pretzel crust: 1¼ cups pretzels ¾ cup graham cracker crumbs ½ cup granulated sugar 6 tablespoons unsalted butter (melted) Cheesecake filling: 24 ounces cream cheese (room temperature) 1¼ cups granulated sugar 1 cup sour cream 4 large eggs 1 tablespoon vanilla extract ¼ cup homemade salted caramel sauce Topping: ¾ cup homemade salted caramel sauce (remaining) 12 whole pretzels (for garnish) Flaky sea salt (to taste) ✨Instructions✨ -In a medium sauce pan over medium heat, add the granulated sugar and whisk/mix until sugar has completely melted, and has this amber hue color (6-8 minutes). -Add the cubed room temp butter and keep stirring until the butter is fully incorporated. -Slowly drizzle in the room temp heavy cream while stirring. Stir until smooth. -Remove from heat and add in the fine sea salt. Set the caramel aside to cool to room temperature. -Preheat oven to 350°. -In a food processor or blender, add the pretzels, graham crackers, a sugar. Blend until finely ground. -Add the melted butter and blend until fully incorporated. -Add the crust to a 9-inch springform pan and press it down firmly and evenly. -Bake crust for 10 minutes. Set aside to cool while making cheesecake filling. -Lower the oven temperature to 325° -In a large mixing bowl, add the softened cream cheese and beat until light fluffy (2-3 minutes). -Add the sour cream and sugar, beat until well combined. -Add the eggs one at a time, mixing after each addition. DON’T OVERMIX!! We want the batter to be smooth, but overly aerated. -Add the vanilla extract and the homemade salted caramel. Mix until just combined. -gently pour cheesecake filling over the cooled pretzel crust. -Bake for 55-60 minutes or until edges are set and there is a slight jiggle in the middle. -optional water bath: wrap the outside of the springform pan in aluminum foil. What I love to do, I use a bigger pan, a cake pan, and put the springform pan inside of that. Add the springform pan into a big roasting pan or baking pan wide enough. Fill that with 1 inch of hot water. This helps prevent cracks. -Once the cheesecake is done baking, turn the oven off and prop the door open slightly. LEAVE THE CHEESECAKE INSIDE THE OVEN. -Allow it to cool in the oven for one hour and then take it out to cool for another hour at room temperature. This will also help prevent the cheesecake from cracking. -Once cheesecake has cooled, place in fridge for 4 hours or overnight for best results. -Before serving, drizzle the remains caramel drizzle on top of the cheesecake -Optional; decorate cheesecake with pretzels and sprinkle flakey sea salt. -Slice and enjoy 🤎 #cheesecake #homemadecaramel #homemadecheesecake #fallbaking #creatorsearchinsights
The perfect combo: a crunchy, salty pretzel crust, a creamy cheesecake center, topped with homemade salted caramel. Chefs kiss!! 🥨🍂 ✨Recipe✨ Homemade salted caramel: 1 cup granulated sugar 6 tablespoons unsalted butter (room temperature, cubed) ½ cup heavy cream (room temperature) 1½ teaspoons fine sea salt Pretzel crust: 1¼ cups pretzels ¾ cup graham cracker crumbs ½ cup granulated sugar 6 tablespoons unsalted butter (melted) Cheesecake filling: 24 ounces cream cheese (room temperature) 1¼ cups granulated sugar 1 cup sour cream 4 large eggs 1 tablespoon vanilla extract ¼ cup homemade salted caramel sauce Topping: ¾ cup homemade salted caramel sauce (remaining) 12 whole pretzels (for garnish) Flaky sea salt (to taste) ✨Instructions✨ -In a medium sauce pan over medium heat, add the granulated sugar and whisk/mix until sugar has completely melted, and has this amber hue color (6-8 minutes). -Add the cubed room temp butter and keep stirring until the butter is fully incorporated. -Slowly drizzle in the room temp heavy cream while stirring. Stir until smooth. -Remove from heat and add in the fine sea salt. Set the caramel aside to cool to room temperature. -Preheat oven to 350°. -In a food processor or blender, add the pretzels, graham crackers, a sugar. Blend until finely ground. -Add the melted butter and blend until fully incorporated. -Add the crust to a 9-inch springform pan and press it down firmly and evenly. -Bake crust for 10 minutes. Set aside to cool while making cheesecake filling. -Lower the oven temperature to 325° -In a large mixing bowl, add the softened cream cheese and beat until light fluffy (2-3 minutes). -Add the sour cream and sugar, beat until well combined. -Add the eggs one at a time, mixing after each addition. DON’T OVERMIX!! We want the batter to be smooth, but overly aerated. -Add the vanilla extract and the homemade salted caramel. Mix until just combined. -gently pour cheesecake filling over the cooled pretzel crust. -Bake for 55-60 minutes or until edges are set and there is a slight jiggle in the middle. -optional water bath: wrap the outside of the springform pan in aluminum foil. What I love to do, I use a bigger pan, a cake pan, and put the springform pan inside of that. Add the springform pan into a big roasting pan or baking pan wide enough. Fill that with 1 inch of hot water. This helps prevent cracks. -Once the cheesecake is done baking, turn the oven off and prop the door open slightly. LEAVE THE CHEESECAKE INSIDE THE OVEN. -Allow it to cool in the oven for one hour and then take it out to cool for another hour at room temperature. This will also help prevent the cheesecake from cracking. -Once cheesecake has cooled, place in fridge for 4 hours or overnight for best results. -Before serving, drizzle the remains caramel drizzle on top of the cheesecake -Optional; decorate cheesecake with pretzels and sprinkle flakey sea salt. -Slice and enjoy 🤎 #cheesecake #homemadecaramel #homemadecheesecake #fallbaking #creatorsearchinsights
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#احياناً بريد ما احكي مع حدا ولا شوف حدا 🥀💯#فيديوهات_ستوري #تصويري📸اكسبلوور #اعملولي_اعادة_نشر😒 #تصاميمي 🔏🥀🫀
Cmt đi các nàng #xuhuong #viral #koc #kemtaylong
Cmt đi các nàng #xuhuong #viral #koc #kemtaylong
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Nhanh tay lên nào #thegioiskinfood #tgsf #viral #myphamchinhhang
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#lady #viral #fyy #nou #dama

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