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@amor.com220:

Anyela🫶🏻
Anyela🫶🏻
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Region: US
Saturday 05 September 2026 21:31:45 GMT
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campbell2200
Campbell :
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2026-09-10 02:31:17
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user1441838061228
Salazar 87 :
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2026-09-05 22:40:12
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jrmcbovzla1980
José Ruiz 1980 :
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2026-09-05 21:53:52
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#CapCut
#CapCut
Thời tiết giao mùa thì e này đúng chân ái luôn các mom #nuocmuoisinhlylivesponavax #livesponavax #foryou #duoctaitro #xuhuong
Thời tiết giao mùa thì e này đúng chân ái luôn các mom #nuocmuoisinhlylivesponavax #livesponavax #foryou #duoctaitro #xuhuong
Lên con mã đoạn rap Song: Đẹp Mã - Hùng Huỳnh Dc: me and @Thế Ngọc Trân #dance #trending #geminihunghuynh #depma #tiemgaudepmachallenge
Lên con mã đoạn rap Song: Đẹp Mã - Hùng Huỳnh Dc: me and @Thế Ngọc Trân #dance #trending #geminihunghuynh #depma #tiemgaudepmachallenge
MINI CHEESECAKES #cheesecake #eidmubarak #eid #eid2023 #Ramadan #Ramadan2023 #Recipe #food #foodtiktok #viral #trending #fy #fyp #foryou #foryoupage COOKIE DOUGH 200 g Maria biscuits 175 g unsalted butter CHEESECAKE BATTER 800 g cream cheese 8 g vanilla sugar (1 sachet) 175 g granulated sugar 60 g cornstarch 4 eggs (medium) TOPPING Biscoff spread lemon curd pie filling cherries WHITE CHOCOLATE GANACHE 50 ml heavy cream 200 g white chocolate Melt the unsalted butter in a saucepan over low heat. Put the Maria biscuits in a food processor and grind them finely. Add the melted butter and mix well. Divide the cookie dough evenly into a muffin tin or silicone mold (15 g per base). Press them firmly against the bottom (use a glass with a cupcake liner). Put them in the refrigerator for a few minutes. Put the cream cheese, sugar, and vanilla sugar in a deep bowl. Mix for 1 minute. Sift the cornstarch over the bowl and mix again for 1 minute. Set aside the mixer and use a spatula from now on. Add the eggs one by one, beating after each addition until the egg is fully incorporated. Continue stirring until the batter becomes smooth and airy. Pipe the cheesecake batter over the cookie dough (45 g per piece). Place the mini cheesecakes in a preheated oven at 115 ℃ for 22-25 minutes. Turn off the oven and let the mini cheesecakes cool slowly with the oven door closed to prevent the cheesecakes from cracking. Heat the Biscoff spread over low heat in a saucepan. Keep stirring as it heats up quickly. Put the spread in a piping bag. Heat the heavy cream until it just boils. Add the broken white chocolate and let the mixture stand for 1-2 minutes. Stir everything together with a spatula until the mixture becomes smooth and put it in a piping bag. Heat the lemon curd gently in a saucepan, stirring it constantly. Remove the pan from the heat when it starts to become runny. Put the lemon curd in a piping bag. Decorate the mini cheesecakes with a layer of Biscoff spread, white chocolate ganache, lemon curd, and pie filling cherries. Garnish with your preferred extras.
MINI CHEESECAKES #cheesecake #eidmubarak #eid #eid2023 #Ramadan #Ramadan2023 #Recipe #food #foodtiktok #viral #trending #fy #fyp #foryou #foryoupage COOKIE DOUGH 200 g Maria biscuits 175 g unsalted butter CHEESECAKE BATTER 800 g cream cheese 8 g vanilla sugar (1 sachet) 175 g granulated sugar 60 g cornstarch 4 eggs (medium) TOPPING Biscoff spread lemon curd pie filling cherries WHITE CHOCOLATE GANACHE 50 ml heavy cream 200 g white chocolate Melt the unsalted butter in a saucepan over low heat. Put the Maria biscuits in a food processor and grind them finely. Add the melted butter and mix well. Divide the cookie dough evenly into a muffin tin or silicone mold (15 g per base). Press them firmly against the bottom (use a glass with a cupcake liner). Put them in the refrigerator for a few minutes. Put the cream cheese, sugar, and vanilla sugar in a deep bowl. Mix for 1 minute. Sift the cornstarch over the bowl and mix again for 1 minute. Set aside the mixer and use a spatula from now on. Add the eggs one by one, beating after each addition until the egg is fully incorporated. Continue stirring until the batter becomes smooth and airy. Pipe the cheesecake batter over the cookie dough (45 g per piece). Place the mini cheesecakes in a preheated oven at 115 ℃ for 22-25 minutes. Turn off the oven and let the mini cheesecakes cool slowly with the oven door closed to prevent the cheesecakes from cracking. Heat the Biscoff spread over low heat in a saucepan. Keep stirring as it heats up quickly. Put the spread in a piping bag. Heat the heavy cream until it just boils. Add the broken white chocolate and let the mixture stand for 1-2 minutes. Stir everything together with a spatula until the mixture becomes smooth and put it in a piping bag. Heat the lemon curd gently in a saucepan, stirring it constantly. Remove the pan from the heat when it starts to become runny. Put the lemon curd in a piping bag. Decorate the mini cheesecakes with a layer of Biscoff spread, white chocolate ganache, lemon curd, and pie filling cherries. Garnish with your preferred extras.
#fyyyyyyyyyyyyyyy #الشعب_الصيني_ماله_حل😂😂😂 #الشعب_الصيني_ماله_حل😂😂 #trendinsong #كميديا😂
#fyyyyyyyyyyyyyyy #الشعب_الصيني_ماله_حل😂😂😂 #الشعب_الصيني_ماله_حل😂😂 #trendinsong #كميديا😂
#challengeviral #challengeviral #kenyatiktok🇰🇪 #🇳🇬tiktoknigeria #fypppppppppppppppppppp
#challengeviral #challengeviral #kenyatiktok🇰🇪 #🇳🇬tiktoknigeria #fypppppppppppppppppppp

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