@jkt48.fritzy: kane boss😎

Fritzy🪄
Fritzy🪄
Open In TikTok:
Region: ID
Friday 16 October 2026 12:05:43 GMT
99953
30044
393
1792

Music

Download

Comments

jkt48.fritzy
Fritzy🪄 :
misi tangkep stiker
2026-10-16 12:19:49
1700
jakojakkkk
JakOjakkk🧩 :
dipinggir? berpotensi dicrop 😭
2026-10-16 12:58:00
426
miiaaaaaa01
Juy_me🐊 :
siap² di crop itu fritzi😭🤣
2026-10-16 12:19:48
936
greaclewaves
hm? :
zyzyzyzyzyz🥰🥰
2026-10-16 13:58:09
0
andnyvns
Vídeň :
gak takut di crop kah zy? 😅😅
2026-10-16 12:22:11
205
uknowlaaa_
awa :
nin keliatan banget bulenya nin😭
2026-10-16 13:08:06
61
naasanskt
SANS×MANUELCHAY :
kedua😁
2026-10-16 12:08:07
38
lilylotlet
lilyletlot🌸 :
fritzy kayaknya nambah tinggi deh
2026-10-16 12:37:16
31
user814068728202
🇺🇸 :
fritzy cantik banget hair style nya klo gini 😭
2026-10-16 13:13:16
18
fikvid
fhi :
jago ya, coba aralie
2026-10-16 13:31:35
24
hiiinivani
瓦妮ᰔᩚ! :
triooooo apeeeee nieeeee
2026-10-16 12:48:18
0
refan_12_09
rffann_ :
momen momen nya ini langka Iki lek
2026-10-16 12:31:51
41
migoyengenaqq_
👣 :
ni lagu melekat banget jir di nina
2026-10-16 12:44:00
4
kylsael
e :
1
2026-10-16 12:07:08
16
avisabe
avisabe :
fritzy dewasa banget
2026-10-16 12:27:41
5
mas.uukkk33
Mas Uukkk :
fritzy dream
2026-10-16 12:08:20
2
alfarizi_gataulah
. :
lewat mulu curiga jodoh wkwkwk 🗿😭
2026-10-16 12:08:25
13
fahzi_fritzyyyy
Jiboyyyyyy :
siap² zy ntar di crop itu😹🗿
2026-10-16 12:41:12
7
miiaaaaaa01
Juy_me🐊 :
jujur syukaaa bangettt🥰😭
2026-10-16 12:18:29
18
btttttttt_31
𝘽𝙩 || •𝙎𝙃𝙉 𝙂𝙍𝘾• :
si kecil my oshi :p
2026-10-16 12:20:35
7
viora.ship
⋆˚𝜗𝜚˚⋆gabriel🎱✨ :
omoo gercep
2026-10-16 12:08:42
16
na22027
na2 :
beda sendiri grad😭
2026-10-16 13:48:41
3
akbarfritzyonly
AKBAR FRITZY ONLY🪄 :
Piji Kecanduan negoro angin😂
2026-10-16 12:18:20
2
maryam_aja25
Maryam 👀 :
cantik² banget plis!!
2026-10-16 12:26:44
3
bagazane
BagaZane48 :
Fritzy Dream☺️
2026-10-16 12:23:57
1
To see more videos from user @jkt48.fritzy, please go to the Tikwm homepage.

Other Videos

NO BAKE RASPBERRY CHEESECAKE WITH WHITE CHOCOLATE #raspberry #chocolate #cheesecake #food #Recipe #tiktokfood #fy #fyp #foryou #foryoupage   COOKIE DOUGH 180 gr Maria biscuits 160 gr unsalted butter   RASPBERRY MIXTURE 200 gr raspberries (frozen) 75 gr granulated sugar   CHEESECAKE MIXTURE 150 gr white chocolate   250 gr mascarpone cheese 16 gr whipping cream stabilizer (2 packets) 35 gr powdered sugar 8 gr vanilla sugar (1 packet) 200 gr cream cheese 400 ml heavy cream   TOPPING 45 ml unwhipped cream 100 gr white chocolate   GARNISH cream raspberries mint leaves   Melt 150 grams of white chocolate using a double boiler and let it come to room temperature.   Melt the butter over low heat in a saucepan.   Grind the Maria biscuits finely using a food processor. Add the melted butter and mix until smooth.   Take a springform pan or baking pan and line it with parchment paper. Spread the cookie dough evenly over the bottom and press firmly using the bottom of a spoon, extending to the sides. Place the baking pan with the cookie dough briefly in the refrigerator.   Place the raspberries and sugar in a skillet over medium-high heat and bring to a boil for 7-10 minutes. Stir regularly.   Take a bowl and place a sieve over it. Pour the raspberry mixture through the sieve and press it well with a spatula or spoon to leave the seeds behind. Then pour the raspberry syrup into a piping bag.   Put the mascarpone cheese, whipping stabilizer, powdered sugar, and vanilla sugar in a deep bowl. Mix for 1 minute until combined. Gradually add the cooled melted white chocolate and mix well. Then add the cream cheese and mix again. Slowly add the whipped cream and mix until the mixture stiffens. Note: Make sure the mascarpone cheese, cream cheese, and melted white chocolate are at room temperature, but the whipped cream is cold.   Divide the cheesecake mixture evenly between 2 bowls.   Add some of the raspberry syrup to one of the bowls with cheesecake mixture. I used 35 grams, but you can add more according to your taste.   Spread the white cheesecake mixture evenly over the baking pan. Reserve a bit of the white cheesecake mixture for garnish and put it in a piping bag with a nozzle (store in the refrigerator).   Pipe some raspberry syrup over the white cheesecake mixture and spread the raspberry mixture evenly over it.   Bring the heavy cream almost to a boil. Add the pieces of white chocolate and let it sit for 1 minute. Then mix until smooth.   Spread the white chocolate ganache evenly over the cheesecake. Pipe some raspberry syrup on top and use a toothpick to create a marble pattern.   Cover the raspberry cheesecake and refrigerate to set, preferably overnight.   Cut the raspberry cheesecake into slices. If desired, garnish with a dollop of cream, fresh raspberries, and mint leaves. Bismillah, enjoy!
NO BAKE RASPBERRY CHEESECAKE WITH WHITE CHOCOLATE #raspberry #chocolate #cheesecake #food #Recipe #tiktokfood #fy #fyp #foryou #foryoupage COOKIE DOUGH 180 gr Maria biscuits 160 gr unsalted butter RASPBERRY MIXTURE 200 gr raspberries (frozen) 75 gr granulated sugar CHEESECAKE MIXTURE 150 gr white chocolate 250 gr mascarpone cheese 16 gr whipping cream stabilizer (2 packets) 35 gr powdered sugar 8 gr vanilla sugar (1 packet) 200 gr cream cheese 400 ml heavy cream TOPPING 45 ml unwhipped cream 100 gr white chocolate GARNISH cream raspberries mint leaves Melt 150 grams of white chocolate using a double boiler and let it come to room temperature. Melt the butter over low heat in a saucepan. Grind the Maria biscuits finely using a food processor. Add the melted butter and mix until smooth. Take a springform pan or baking pan and line it with parchment paper. Spread the cookie dough evenly over the bottom and press firmly using the bottom of a spoon, extending to the sides. Place the baking pan with the cookie dough briefly in the refrigerator. Place the raspberries and sugar in a skillet over medium-high heat and bring to a boil for 7-10 minutes. Stir regularly. Take a bowl and place a sieve over it. Pour the raspberry mixture through the sieve and press it well with a spatula or spoon to leave the seeds behind. Then pour the raspberry syrup into a piping bag. Put the mascarpone cheese, whipping stabilizer, powdered sugar, and vanilla sugar in a deep bowl. Mix for 1 minute until combined. Gradually add the cooled melted white chocolate and mix well. Then add the cream cheese and mix again. Slowly add the whipped cream and mix until the mixture stiffens. Note: Make sure the mascarpone cheese, cream cheese, and melted white chocolate are at room temperature, but the whipped cream is cold. Divide the cheesecake mixture evenly between 2 bowls. Add some of the raspberry syrup to one of the bowls with cheesecake mixture. I used 35 grams, but you can add more according to your taste. Spread the white cheesecake mixture evenly over the baking pan. Reserve a bit of the white cheesecake mixture for garnish and put it in a piping bag with a nozzle (store in the refrigerator). Pipe some raspberry syrup over the white cheesecake mixture and spread the raspberry mixture evenly over it. Bring the heavy cream almost to a boil. Add the pieces of white chocolate and let it sit for 1 minute. Then mix until smooth. Spread the white chocolate ganache evenly over the cheesecake. Pipe some raspberry syrup on top and use a toothpick to create a marble pattern. Cover the raspberry cheesecake and refrigerate to set, preferably overnight. Cut the raspberry cheesecake into slices. If desired, garnish with a dollop of cream, fresh raspberries, and mint leaves. Bismillah, enjoy!

About