@mustapha_alikane:

Mostapha_ Alikane

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Sunday 13 September 2026 22:16:56 GMT

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عتمان اغجدام❤️❤️❤️ :

ism lfilm

2026-09-14 14:41:52

0

عابرة سبيل :

اتاودي ارحم ربي

2026-09-14 18:19:00

1

mohamed ahrbel :

الله يرحمو

2026-09-14 17:29:20

0

أم جنات :

maysm ilfilm

2026-09-14 17:09:23

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vvv_ayoub_33_34 :

Atirhm rbi

2026-09-14 05:22:32

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zahrat aljanob :

💯💯💯💯💯👍👍👍👍👍

2026-09-14 14:58:05

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finly finly :

اسم الفيلم من فضلك

2026-09-14 13:19:24

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moukir 🤫🤫 daowdi :

الحاج المجكر اسعدي 😂😂

2026-09-14 15:13:12

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Nizar :

الحاج المجكر إيغزان

2026-09-14 16:11:18

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j'adore la vie ❤💯 :

😂😂😂

2026-09-14 16:28:52

0

momo :

[دموع الفرح][دموع الفرح][دموع الفرح]

2026-09-14 13:53:34

0

أميرة أبيها 🥰❤️ :

🤣🤣🤣🤣🤣😂

2026-09-14 15:43:41

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om amira :

😂😂😂

2026-09-14 15:37:39

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Laila Laila :

😳😳😳

2026-09-14 14:14:32

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أميرة الجبال 👑❤ :

😂😂😂😂😂😂

2026-09-14 16:28:19

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الحمد لله :

🤣🤣🤣🤣🤣🤣🤣🤣

2026-09-14 16:32:12

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souaad_souaad13 :

😂😂😂😂😂

2026-09-14 11:25:15

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hh :

🤣🤣🤣🤣🤣🤣🤣

2026-09-14 09:09:07

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Malika Malika :

😂😂😂😂😂😂

2026-09-14 17:14:51

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fully crusted upside down salted caramel cheesecake🍰🤎 Ingredients: Salted caramel: 200g (1 cup) granulated sugar 85g (6 tbsp) unsalted butter, cubed & room temp 120ml (1/2 cup) warm heavy cream 1 tsp flaky sea salt Crust: 600g biscoff cookies 240g unsalted butter, melted Cheesecake: 600g (21oz) cream cheese, room temp 50g (1/3 cup) powdered sugar 150g (2/3 cup) greek yogurt or sour cream 2 tsp vanilla Pinch of salt 150g (3/4 cup + 2 tbsp) white chocolate, melted & cooled 250ml (1 cup) heavy cream Instructions: Salted caramel: 1. In a saucepan over medium heat, melt the sugar until amber in color stirring occasionally. 2. Turn the heat to low then add the butter and whisk until smooth. 3. Slowly add the heavy cream and mix until combine. 4. Turn off the heat and add the salt and mix well. Let it cool. Cheesecake: 1. Bottom crust: Crush 200g Biscoff cookies and mix with 80g melted butter. Press firmly into the bottom of a lined 8-inch pan. Freeze for 15-20 minutes, then carefully remove the crust and return it to the freezer. 2. Main crust: crush the remaining 400g biscoff cookies and mix with 160g melted butter. Press firmly into the bottom and sides of the pan. Freeze until needed. 3. In a large bowl, beat the cream cheese and powdered sugar until smooth and creamy. Add the greek yogurt, vanilla, and salt, then mix until combined. 4. Mix in the melted white chocolate until smooth. 5. In a separate bowl, whip the heavy cream to medium-stiff peaks. Gently fold it into the cream cheese mixture until fully incorporated. 6. Spread half of the cheesecake filling over the prepared crust. Add the cooled salted caramel to the center, leaving a small border around the edges. 7. Top with the remaining cheesecake filling and smooth the surface. Place the bottom crust disc on top, cover with plastic wrap, and refrigerate overnight or until fully set. 8. Carefully invert the cheesecake onto a serving plate. Remove the pan and parchment, then slice and enjoy! #cheesecake #saltedcaramel #upsidedowncheesecake #Recipe #nobakedessert

fully crusted upside down salted caramel cheesecake🍰🤎 Ingredients: Salted caramel: 200g (1 cup) granulated sugar 85g (6 tbsp) unsalted butter, cubed & room temp 120ml (1/2 cup) warm heavy cream 1 tsp flaky sea salt Crust: 600g biscoff cookies 240g unsalted butter, melted Cheesecake: 600g (21oz) cream cheese, room temp 50g (1/3 cup) powdered sugar 150g (2/3 cup) greek yogurt or sour cream 2 tsp vanilla Pinch of salt 150g (3/4 cup + 2 tbsp) white chocolate, melted & cooled 250ml (1 cup) heavy cream Instructions: Salted caramel: 1. In a saucepan over medium heat, melt the sugar until amber in color stirring occasionally. 2. Turn the heat to low then add the butter and whisk until smooth. 3. Slowly add the heavy cream and mix until combine. 4. Turn off the heat and add the salt and mix well. Let it cool. Cheesecake: 1. Bottom crust: Crush 200g Biscoff cookies and mix with 80g melted butter. Press firmly into the bottom of a lined 8-inch pan. Freeze for 15-20 minutes, then carefully remove the crust and return it to the freezer. 2. Main crust: crush the remaining 400g biscoff cookies and mix with 160g melted butter. Press firmly into the bottom and sides of the pan. Freeze until needed. 3. In a large bowl, beat the cream cheese and powdered sugar until smooth and creamy. Add the greek yogurt, vanilla, and salt, then mix until combined. 4. Mix in the melted white chocolate until smooth. 5. In a separate bowl, whip the heavy cream to medium-stiff peaks. Gently fold it into the cream cheese mixture until fully incorporated. 6. Spread half of the cheesecake filling over the prepared crust. Add the cooled salted caramel to the center, leaving a small border around the edges. 7. Top with the remaining cheesecake filling and smooth the surface. Place the bottom crust disc on top, cover with plastic wrap, and refrigerate overnight or until fully set. 8. Carefully invert the cheesecake onto a serving plate. Remove the pan and parchment, then slice and enjoy! #cheesecake #saltedcaramel #upsidedowncheesecake #Recipe #nobakedessert

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