@alharmainalshareefain20: #☝️🕋muslim🕋☝️ #🕋🕋🕋🕋🕋🤲🤲🤲🤲🤲

🕋 الحرمين الشريفين 🕋
🕋 الحرمين الشريفين 🕋
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Thursday 29 October 2026 09:21:58 GMT
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kingkhanshjsyh1
❣️💔H💔G :
Allah de Ma Hom عمرہ ta bo ze SRA DA MOR SRA da zama DER gat Arman da
2026-10-29 12:49:17
1
ueueuhdhdue
last day :
Allah da miz ya pasha na sib she
2026-10-29 12:02:42
1
user218127373
Ahmed :
ماشاءاللہ
2026-10-29 09:52:54
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abbasdada22
💕⃝🕊️ 𝗔𝗯𝗯𝗮𝘀𝗼 خان 💕⃝🕊 :
Mashaallah ❣️
2026-10-29 09:23:37
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user4559256698823
⚔️S K EDiTS⚔️ :
2026-10-29 10:00:11
1
kingkhanshjsyh1
❣️💔H💔G :
Mala tool دعاkawae che ALLAH Ma عمرہ ta boze
2026-10-29 12:49:47
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asifkamalasifka63
Adnan khan :
2026-10-29 12:46:16
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amir.khan.nasiri0
ساده هلک☝️ :
2026-10-29 14:12:23
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asifkamalasifka63
Adnan khan :
2026-10-29 12:46:13
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modaserjani
Mudasir Ghanamrang🌹 :
2026-10-29 10:02:19
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zeedawar6
🇹🇷💫ZeE DaWaR💫🇹🇷 :
2026-10-29 09:23:48
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user167401529
No💸Baby🤑 :
2026-10-29 09:28:15
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abbasdada22
💕⃝🕊️ 𝗔𝗯𝗯𝗮𝘀𝗼 خان 💕⃝🕊 :
2026-10-29 09:24:02
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rehan_tanha_313
꧁☠ ملنگ💔جان ☠︎꧂ :
2026-10-29 09:26:59
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najibnaseri71
🙂‍↔️𝑳𝒆𝒘𝒂𝒏𝒊💔 :
❤️❤️❤️
2026-10-29 19:52:36
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abdullahkhan70344
❤️A❤️ABDULLAH ❤️KHAN❤️ :
❣️❣️❣️
2026-10-29 19:41:04
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meerawiskhankhan
meerawiskhankha :
💕💕💕
2026-10-29 19:10:58
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attaul57
Attaullah :
♥️♥️♥️
2026-10-29 18:33:12
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user183084350
Junaid Khan :
♥️♥️♥️
2026-10-29 18:27:18
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ihsangulli4
ahsan gulli :
🥰🥰🥰
2026-10-29 18:11:20
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mylovelife294
SK BOSŠ :
🥰🥰🥰
2026-10-29 17:50:41
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kamranjan918
kamran 22 :
❤️❤️❤️
2026-10-29 17:49:44
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komilkhan420
komilkhan420 :
[Red heart][Red heart][Red heart]
2026-10-29 17:46:19
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ayaz.ali6008
AYAZ.ALI :
🥰🥰🥰
2026-10-29 17:42:44
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mhussain3405
HUSSAIN_🫀 :
[Heartwarming][Heartwarming][Heartwarming]
2026-10-29 09:23:39
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Other Videos

Blueberry Crumble Cheesecake 🫐 Ingredients COOKIE CRUST 90 g unsalted butter (6 tablespoons) 175 g Biscoff cookies (about 27 cookies, 1½ cups crushed) CHEESECAKE BATTER 800 g cream cheese (3½ blocks, 8-oz) 125 g granulated sugar (⅝ cup) 8 g vanilla sugar, (or 1/2 tsp vanilla extract) 30 g cornstarch (¼ cup) 3 large eggs CRUMB TOPPING 75 g cold unsalted butter (5 tbsps) 60 g granulated sugar (¼ cup plus 1 tbsp) 150 g all-purpose flour (1¼ cups) BLUEBERRY LAYER 250 g blueberries (1⅔ cups) 100 g granulated sugar (½ cup) SERVE WITH Whipped cream fresh blueberries INSTRUCTIONS Melt the unsalted butter for the crust in a small saucepan over low heat. Pulse the Biscoff cookies in a food processor until finely ground. In a deep bowl, combine the crushed cookies with the melted butter and mix until fully combined. In a deep bowl, combine the cream cheese, granulated sugar, and vanilla sugar. Beat for 1 minute. Sift the cornstarch over the bowl and beat for another minute. Switch to a spatula. Crack in the eggs one at a time, folding each one in by hand before adding the next. In a deep bowl, combine the cold butter, sugar, and flour. Use your hands to work the mixture into coarse crumbs, then set aside. Heat the blueberries and sugar in a skillet over medium heat. Simmer gently for about 10 minutes, or until the mixture has thickened, stirring occasionally. Let cool. Grease the pan and line the bottom with parchment paper. Press the crust firmly into an even layer. Pour in the cheesecake batter and spread evenly. Spoon the cooled blueberry mixture over the top, then scatter the crumbs over the cheesecake. Bake in a preheated oven at 350°F (175°C) for 50–60 minutes, or until the top is nicely golden. Keep an eye on it toward the end, since baking times vary by oven. Let the cheesecake cool completely before slicing. Pipe on whipped cream and garnish with fresh blueberries. #food #cheesecake #desserts
Blueberry Crumble Cheesecake 🫐 Ingredients COOKIE CRUST 90 g unsalted butter (6 tablespoons) 175 g Biscoff cookies (about 27 cookies, 1½ cups crushed) CHEESECAKE BATTER 800 g cream cheese (3½ blocks, 8-oz) 125 g granulated sugar (⅝ cup) 8 g vanilla sugar, (or 1/2 tsp vanilla extract) 30 g cornstarch (¼ cup) 3 large eggs CRUMB TOPPING 75 g cold unsalted butter (5 tbsps) 60 g granulated sugar (¼ cup plus 1 tbsp) 150 g all-purpose flour (1¼ cups) BLUEBERRY LAYER 250 g blueberries (1⅔ cups) 100 g granulated sugar (½ cup) SERVE WITH Whipped cream fresh blueberries INSTRUCTIONS Melt the unsalted butter for the crust in a small saucepan over low heat. Pulse the Biscoff cookies in a food processor until finely ground. In a deep bowl, combine the crushed cookies with the melted butter and mix until fully combined. In a deep bowl, combine the cream cheese, granulated sugar, and vanilla sugar. Beat for 1 minute. Sift the cornstarch over the bowl and beat for another minute. Switch to a spatula. Crack in the eggs one at a time, folding each one in by hand before adding the next. In a deep bowl, combine the cold butter, sugar, and flour. Use your hands to work the mixture into coarse crumbs, then set aside. Heat the blueberries and sugar in a skillet over medium heat. Simmer gently for about 10 minutes, or until the mixture has thickened, stirring occasionally. Let cool. Grease the pan and line the bottom with parchment paper. Press the crust firmly into an even layer. Pour in the cheesecake batter and spread evenly. Spoon the cooled blueberry mixture over the top, then scatter the crumbs over the cheesecake. Bake in a preheated oven at 350°F (175°C) for 50–60 minutes, or until the top is nicely golden. Keep an eye on it toward the end, since baking times vary by oven. Let the cheesecake cool completely before slicing. Pipe on whipped cream and garnish with fresh blueberries. #food #cheesecake #desserts

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