@bledonmyasian:

yui :

reminder cause im MAD AT HIM

📩 :

who do i even send this to 😂😂😂

𝔧𝔞𝔪𝔦𝔢ྀིྀི :

last tt i sent her was one of urs, leave me alone man

volvic :

Making the CrustCrush 1.5 cups of graham crackers into fine crumbs.Mix crumbs with 2 tbsp sugar and 5 tbsp melted butter.Press firmly into the bottom of a 9-inch springform pan.Bake at 350°F for 10 minutes, then let it cool.Mixing the FillingBeat 32 oz of room-temperature cream cheese and 1 cup sugar until smooth.Mix in 1 cup sour cream and 1 tsp vanilla extract.Add 3 room-temperature eggs one at a time.Mix on low speed just until combined so you do not add too much air.Baking and CoolingWrap your springform pan tightly in foil to stop water leaks.Place it inside a large roasting pan and pour boiling water into the big pan to reach 1 inch high (water bath).Bake at 325°F for 55 to 70 minutes until the center has a slight wobble.Turn off the oven, crack the door open, and leave the cake inside for 1 hour to cool slowly.Chill in the fridge for at least 4 hours, or overnight, before you slice it.For a step-by-step visual on avoiding cracks and setting the water bath, you can follow this helpful guide from Sally's Baking Addiction.Watch this video to see how to mix a smooth batter and use a water bath to bake a crack-free cheesecake: Making the CrustCrush 1.5 cups of graham crackers into fine crumbs.Mix crumbs with 2 tbsp sugar and 5 tbsp melted butter.Press firmly into the bottom of a 9-inch springform pan.Bake at 350°F for 10 minutes, then let it cool.Mixing the FillingBeat 32 oz of room-temperature cream cheese and 1 cup sugar until smooth.Mix in 1 cup sour cream and 1 tsp vanilla extract.Add 3 room-temperature eggs one at a time.Mix on low speed just until combined so you do not add too much air.Baking and CoolingWrap your springform pan tightly in foil to stop water leaks.Place it inside a large roasting pan and pour boiling water into the big pan to reach 1 inch high (water bath).Bake at 325°F for 55 to 70 minutes until the center has a slight wobble.Turn off the oven, crack the door open, and leave the cake inside for 1 hour to cool slowly.Chill in the fridge for at least 4 hours, or overnight, before you slice it.For a step-by-step visual on avoiding cracks and setting the water bath, you can follow this helpful guide from Sally's Baking Addiction.Watch this

﹕equisè :

too bad its not like this anymore, perhaps im not worth their sleep

◡̈ 𝙽𝚊𝚒𝚒𝚜𝚘𝚑/𝙸𝚍𝚊 ◡̈ :

not anymore =^•w•^=

Unhound :

It's cruel having a disorder that affects my sleep, like wdym people have to damage their bodies to interact with me for long periods of time.

Ꮺ Bat Ꮚ #血 :

STOP I TAGGED THE WRONG PERSON FOR A SECOND AND THEN TAGGED THE RIGHT ONE AND NOW THEY BOTH GET A NOTIFICATION AND NOW THE ONE PERSON WILL SHE HOW I TAGGED THE OTHER PERSON AND NOT HER STOP I CANT HELP ME PLEASE

ilovebfdirocky :

used to be me ☹️☹️

💟 :

i lost him

mel :

i miss him 😢😢

𝐚𝐥𝐞𝐱 ✧ :

❀ :

Kil :

𝘀𝗹𝗲𝗲𝗽 :

broke up yesterday😅😅 (just obliterate me)

poyo4588 :

When you lose this so you lwk just give up on life and relationships

billy :

@Flower_TK9

𝒹𝒶𝒾𝓈ᥫ᭡’ :

@nate me last night couldn’t believe it

smiggles :

@𝓵ynn 〔🔨🪖〕 how it feels when i genuinely fall asleep on call at like 5 am every night

𝚟𝟷𝚜 :

@Ryan 💿🫟

🫯 :

@♡~`Orchid Rants`~♡

𖣂✠ кот ✠𖣂 :

@🫧🐾Lee🐾🫧

wowursocoolio :

@￴ ￴￴ ￴ ￴

(っ҂ཀ•)っ :

@falcon

gtytytui :

@バングラ