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Saturday 17 October 2026 19:43:26 GMT
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bryan Fau :
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2026-10-17 20:13:21
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تھل جیپ ریلی میں خوفناک حادثہ😱😨#foryou #foryoupage #najafalikhanshakri #motivation #unfreezemyacount @رضاعلی خان شاکری آفیشل❤️ @مخدوم جون حیدر قریشی 👑 @آصف خان بلوچ @مہدی شاہ 🖤 @Shani khan👑
تھل جیپ ریلی میں خوفناک حادثہ😱😨#foryou #foryoupage #najafalikhanshakri #motivation #unfreezemyacount @رضاعلی خان شاکری آفیشل❤️ @مخدوم جون حیدر قریشی 👑 @آصف خان بلوچ @مہدی شاہ 🖤 @Shani khan👑
ፍቅሬ🤴❤#fyppppppppppppppppppppppp #viraltiktok
ፍቅሬ🤴❤#fyppppppppppppppppppppppp #viraltiktok
Oh, how I love something thick with a soft centre (I’m talking about the cheesecake, of course)😉Welcome back to “Single, but cooking like someone’s falling for me tonight.” Who’s hungry?👀 Biscuit Base • 420g shortbread biscuits • 150g unsalted butter, melted • 10g light brown sugar • ½ tsp fine sea salt Baked Vanilla Cheesecake • 1.5kg full-fat cream cheese, room temperature • 300g caster sugar • 45g cornflour • 2 tsp vanilla bean paste • ½ tsp fine sea salt • 5 large eggs, room temperature • 250ml double cream, room temperature • 150g sour cream, room temperature Soft Set Salted Caramel • 200g unsalted butter • 150g light brown sugar • 397g condensed milk • 100ml double cream • 1 tsp vanilla bean paste • 1½ tsp flaky sea salt Milk Chocolate Ganache • 400g milk chocolate • 200ml double cream • 25g unsalted butter • Pinch of sea salt Method 1. Crush shortbread biscuits, mix with melted butter, sugar and salt, then press firmly into the base. Bake at 160°C fan for 10–12 minutes until lightly golden. 2. Reduce oven to 150°C fan. Beat cream cheese, sugar, cornflour, vanilla and salt until smooth. Add eggs one at a time, then add double cream and sour cream. Mix until just combined. 3. Pour over the biscuit base and bake for 75–90 minutes, until the edges are set with a slight wobble in the centre. Cool, then refrigerate overnight. 4. For the caramel, melt butter and brown sugar, add condensed milk and cook, stirring constantly, until 105–108°C. Add double cream and cook for a further 2–3 minutes until around 110°C. Stir in vanilla and salt, cool slightly, then pour over the chilled cheesecake. Refrigerate until set. 5. For the ganache, heat double cream until steaming. Pour over the chocolate and leave for 2 minutes. Stir until smooth, then mix in the butter and salt. Cool slightly, pour over the set caramel and refrigerate until firm. 6. Slice with a hot, clean knife for perfect layers. #millionaire
Oh, how I love something thick with a soft centre (I’m talking about the cheesecake, of course)😉Welcome back to “Single, but cooking like someone’s falling for me tonight.” Who’s hungry?👀 Biscuit Base • 420g shortbread biscuits • 150g unsalted butter, melted • 10g light brown sugar • ½ tsp fine sea salt Baked Vanilla Cheesecake • 1.5kg full-fat cream cheese, room temperature • 300g caster sugar • 45g cornflour • 2 tsp vanilla bean paste • ½ tsp fine sea salt • 5 large eggs, room temperature • 250ml double cream, room temperature • 150g sour cream, room temperature Soft Set Salted Caramel • 200g unsalted butter • 150g light brown sugar • 397g condensed milk • 100ml double cream • 1 tsp vanilla bean paste • 1½ tsp flaky sea salt Milk Chocolate Ganache • 400g milk chocolate • 200ml double cream • 25g unsalted butter • Pinch of sea salt Method 1. Crush shortbread biscuits, mix with melted butter, sugar and salt, then press firmly into the base. Bake at 160°C fan for 10–12 minutes until lightly golden. 2. Reduce oven to 150°C fan. Beat cream cheese, sugar, cornflour, vanilla and salt until smooth. Add eggs one at a time, then add double cream and sour cream. Mix until just combined. 3. Pour over the biscuit base and bake for 75–90 minutes, until the edges are set with a slight wobble in the centre. Cool, then refrigerate overnight. 4. For the caramel, melt butter and brown sugar, add condensed milk and cook, stirring constantly, until 105–108°C. Add double cream and cook for a further 2–3 minutes until around 110°C. Stir in vanilla and salt, cool slightly, then pour over the chilled cheesecake. Refrigerate until set. 5. For the ganache, heat double cream until steaming. Pour over the chocolate and leave for 2 minutes. Stir until smooth, then mix in the butter and salt. Cool slightly, pour over the set caramel and refrigerate until firm. 6. Slice with a hot, clean knife for perfect layers. #millionaire
#fypppp #fypppppppppppppppppppppp
#fypppp #fypppppppppppppppppppppp


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