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@buushouu: #🤫🥰🤭🖤😎😳🥰😍

I hat love 💔😭
I hat love 💔😭
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Wednesday 28 October 2026 03:35:36 GMT
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azeeemhussain
🥰💕ÞËeM💕🥰 :
2026-10-28 03:39:11
1
noumnaw3
Allah🌺🌺 :
💐💖💐💞💖💞
2026-10-28 05:51:11
0
noumnaw3
Allah🌺🌺 :
🌹💐🌹💐💐💐
2026-10-28 05:51:19
0
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STOP… this might be the fluffiest cheesecake you’ll ever make. ☁️✨ And yes… it’s completely gluten free. This 7 ingredient baked soufflé cheesecake is light, airy, creamy, and surprisingly easy to make. The kind of cake that disappears within minutes. I used a 7x4 inch cake pan. If you can find Tnuva soft cheese, definitely use it. If not, ricotta or full-fat Greek yogurt work too. INGREDIENTS: • 7 large eggs, separated • 750g Tnuva soft cheese 5% • 200g sour cream (1 cup) • 100g cornstarch (3/4 cup) • 1 package vanilla instant pudding (80g) • zest of 1 lemon • 200g sugar (1 cup) • butter for greasing pan • powdered sugar for topping DIRECTIONS: 1. Preheat oven to 420°F (215°C). Separate eggs into yolks and whites. 2. In a large bowl, whisk together soft cheese, sour cream, vanilla pudding, cornstarch, vanilla sugar, egg yolks, and lemon zest until smooth. 3. Whip egg whites, add a pinch of salt. Start on low speed and increase to high. Gradually add sugar and continue mixing until medium-stiff peaks form. 4. Gently fold egg whites into the cheese mixture in 3 batches, being careful not to deflate them. 5. Butter and line a 7x4 inch cake pan with parchment paper, including the sides. 6. Pour batter into pan and smooth the top. 7. Place cake pan over a wire rack inside a larger baking pan filled with 2 cups water. 8. Bake at 420°F for 15 minutes, then reduce heat to 300°F (150°C) and bake for 1½ hours without opening the oven. 9. Leave cake inside the oven for another 30 minutes to 1 hour. 10. Remove from pan, dust with powdered sugar, slice, and enjoy. Optional: serve with whipped cream and strawberries. Can be made ahead and frozen, or stored in the fridge for up to 2 days before serving. #sivanskitchen #baked #cheescake #glutenfree #easy
STOP… this might be the fluffiest cheesecake you’ll ever make. ☁️✨ And yes… it’s completely gluten free. This 7 ingredient baked soufflé cheesecake is light, airy, creamy, and surprisingly easy to make. The kind of cake that disappears within minutes. I used a 7x4 inch cake pan. If you can find Tnuva soft cheese, definitely use it. If not, ricotta or full-fat Greek yogurt work too. INGREDIENTS: • 7 large eggs, separated • 750g Tnuva soft cheese 5% • 200g sour cream (1 cup) • 100g cornstarch (3/4 cup) • 1 package vanilla instant pudding (80g) • zest of 1 lemon • 200g sugar (1 cup) • butter for greasing pan • powdered sugar for topping DIRECTIONS: 1. Preheat oven to 420°F (215°C). Separate eggs into yolks and whites. 2. In a large bowl, whisk together soft cheese, sour cream, vanilla pudding, cornstarch, vanilla sugar, egg yolks, and lemon zest until smooth. 3. Whip egg whites, add a pinch of salt. Start on low speed and increase to high. Gradually add sugar and continue mixing until medium-stiff peaks form. 4. Gently fold egg whites into the cheese mixture in 3 batches, being careful not to deflate them. 5. Butter and line a 7x4 inch cake pan with parchment paper, including the sides. 6. Pour batter into pan and smooth the top. 7. Place cake pan over a wire rack inside a larger baking pan filled with 2 cups water. 8. Bake at 420°F for 15 minutes, then reduce heat to 300°F (150°C) and bake for 1½ hours without opening the oven. 9. Leave cake inside the oven for another 30 minutes to 1 hour. 10. Remove from pan, dust with powdered sugar, slice, and enjoy. Optional: serve with whipped cream and strawberries. Can be made ahead and frozen, or stored in the fridge for up to 2 days before serving. #sivanskitchen #baked #cheescake #glutenfree #easy
ငါးစာထပ်ကျွေးဖို့သွားနေပါပီ🤣#seint939
ငါးစာထပ်ကျွေးဖို့သွားနေပါပီ🤣#seint939
#vaselineid#oktobervaselinetier#vaselineaffiliatesquad
#vaselineid#oktobervaselinetier#vaselineaffiliatesquad

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