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@margareta.latifah: Kopi kapal api muraaah kalo uda dpet discon😭😭😭

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Sunday 13 September 2026 07:37:54 GMT
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✨️ Ingredients: 2 cups of graham cracker crumbs 1/2 cup unsalted melted butter 1 1/2 cups of strawberries, fresh or frozen 1 1/2 cups fresh or frozen raspberries 1 can of condensed milk 1 tbsp lemon juice 3 tbsp sugar 16 oz cream cheese 1 cup heavy cream I pack strawberry Jelly Respberry, blueberry & Mint leaves 🍃 for garnish ✨️ Instructions: ✨️ In a large bowl, combine the graham crackers and melted butter until thoroughly mixed. Press this mixture into the tart pan and cups. Refrigerate it while you make the filling. ✨️ Place 2 cups of strawberry and 1 cup of raspberries in a small saucepan. Stir over medium heat until the berries break up a little. Add lemon juice and mash with a spoon to make a puree, 5-6 minutes. Remove from the heat and allow it to cool. ✨️ In a large bowl using an electric mixer on medium speed, beat the cream cheese and condensed milk until smooth. And heavy cream, mix until soft peaks form. Add the berry mixture and beat until well combined. Add 1/2 cup of raspberries and gently fold. ✨️ Transfer the cream cheese mixture to the pan, spreading it evenly on top of the chilled crust. Keep refrigerated for 2-3 hours. ✨️ Make strawberry jelly according to instructions. Allow the jelly to simmer for 2-3 minutes and then turn off the heat. Wait a further 10 minutes for the jelly to cool slightly, stirring occasionally, then pour it through a sieve on top of the chilled cheesecake. Refrigerate at least 8-10 hours or overnight. ✨️ Before serving, garnish cheesecake with raspberry, blueberry, and mint. Serve chilled and enjoy!!
✨️ Ingredients: 2 cups of graham cracker crumbs 1/2 cup unsalted melted butter 1 1/2 cups of strawberries, fresh or frozen 1 1/2 cups fresh or frozen raspberries 1 can of condensed milk 1 tbsp lemon juice 3 tbsp sugar 16 oz cream cheese 1 cup heavy cream I pack strawberry Jelly Respberry, blueberry & Mint leaves 🍃 for garnish ✨️ Instructions: ✨️ In a large bowl, combine the graham crackers and melted butter until thoroughly mixed. Press this mixture into the tart pan and cups. Refrigerate it while you make the filling. ✨️ Place 2 cups of strawberry and 1 cup of raspberries in a small saucepan. Stir over medium heat until the berries break up a little. Add lemon juice and mash with a spoon to make a puree, 5-6 minutes. Remove from the heat and allow it to cool. ✨️ In a large bowl using an electric mixer on medium speed, beat the cream cheese and condensed milk until smooth. And heavy cream, mix until soft peaks form. Add the berry mixture and beat until well combined. Add 1/2 cup of raspberries and gently fold. ✨️ Transfer the cream cheese mixture to the pan, spreading it evenly on top of the chilled crust. Keep refrigerated for 2-3 hours. ✨️ Make strawberry jelly according to instructions. Allow the jelly to simmer for 2-3 minutes and then turn off the heat. Wait a further 10 minutes for the jelly to cool slightly, stirring occasionally, then pour it through a sieve on top of the chilled cheesecake. Refrigerate at least 8-10 hours or overnight. ✨️ Before serving, garnish cheesecake with raspberry, blueberry, and mint. Serve chilled and enjoy!!

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