@funchalmadeira: 😱😱😱😱🙏🏽🙏🏽 Video de Rogério N fb #funchal #madeira #portugal #fyp

Funchal

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Region: AT

Saturday 07 November 2026 20:25:09 GMT

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Comments

Carlos :

Teu apartamento valorizou mais 500k agora tem uma piscina olímpica

2026-11-07 20:52:21

25

77duar212tee :

Just crap not Funchal

2026-11-07 21:32:09

1

AngeloAngiee :

A ganância de fazer tudo rapidinho

2026-11-07 21:27:57

1

lidia :

isso acontece sempre ?

2026-11-07 21:29:25

1

Manuela Gomes58 :

meu deus

2026-11-07 21:31:03

1

luisa santos :

está muito mau

2026-11-07 21:06:11

1

Tarecalma :

2026-11-07 21:35:20

1

Catwoman😻🦂🦋 :

2026-11-07 21:28:46

1

maria71e :

que medo

2026-11-07 20:45:55

0

LeokPinto :

2026-11-07 21:12:17

1

fatimacatanho1 :

2026-11-07 20:53:54

1

luisa santos :

vai chover aqui também

2026-11-07 21:06:32

1

Ana Freitas🫦 :

2026-11-07 20:44:26

2

Alvaro Carvalho :

2026-11-07 21:46:39

0

Infungível :

Uma pessoa vai fazer uma casa num terreno de familia e 50% do terreno não é válido por causa da area permeavel.

2026-11-07 20:51:54

2

Holly🕯️🥖 :

2026-11-07 20:39:05

0

MariaJosé1960 :

Adufas entupidas dá nisto 😡

2026-11-07 20:58:14

1

user1877376503410 :

nen as adidas desemtopem e só varrer varrer o resto tá aí água por todo lado

2026-11-07 21:24:54

1

user1877376503410 :

onde está o pessoal da câmara tanta gente no desemprego a mamar nas beicas mandem essa gente trabalhar

2026-11-07 21:23:18

1

Farraia36 :

Mas essa merda de Governo não pensa possíveis soluções futuras… e sempre merdas pro turismo e teleféricos etc

2026-11-07 20:45:03

1

Manuela Gomes58 :

🙏

2026-11-07 21:31:20

1

Rosa Maria :

🙏🙏🙏🙏

2026-11-07 21:24:25

1

Américo Carreira363 :

👍👍👍

2026-11-07 21:29:11

1

🇵🇹Mãe 💙💙💙🇫🇷 :

🙏🙏🙏🙏

2026-11-07 21:27:01

1

Gil Santos :

🥰🥰🥰

2026-11-07 21:22:15

1

To see more videos from user @funchalmadeira, please go to the Tikwm homepage.

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Baklava Cheesecake - Greek-Style Pistachio & Honey Cheesecake A Baklava Cheesecake is a show-stopping fusion dessert that marries the crispy, honey-soaked layers of traditional Greek baklava with the rich, creamy texture of a classic cheesecake. The combination of buttery phyllo, crunchy pistachios, and a silky cream cheese filling creates a truly unforgettable treat. 📷 Ingredients For the Baklava Base: 12 sheets phyllo dough, thawed ½ cup (113g) unsalted butter, melted 1 cup shelled pistachios, finely chopped ¼ cup granulated sugar 1 tsp ground cinnamon For the Cheesecake Filling: 24 oz (680g) cream cheese, softened to room temperature ¾ cup granulated sugar ½ cup honey 3 large eggs, at room temperature 1 cup sour cream (or Greek yogurt) 2 tsp vanilla extract For the Honey Syrup & Topping: ½ cup honey ¼ cup water 1 tbsp fresh lemon juice Extra chopped pistachios for garnish 📷 Method 1. Prepare the Syrup (First) Combine the honey, water, and lemon juice in a small saucepan. Simmer for 5–10 minutes until slightly thickened, then set aside to cool completely . 2. Make the Baklava Base Preheat your oven to 325°F (165°C). Grease a 9-inch springform pan and wrap the outside with foil to prevent leaks during the water bath . Lay one sheet of phyllo in the pan, brush generously with melted butter, and repeat with 5–6 more sheets, allowing the edges to hang over the sides . Sprinkle the chopped pistachios, sugar, and cinnamon evenly over the layered phyllo . 3. Prepare the Cheesecake Filling In a large bowl, beat the softened cream cheese until completely smooth and lump-free . Add the sugar, honey, and vanilla, mixing well. Add the eggs one at a time, beating gently after each addition. Finally, mix in the sour cream until just combined be careful not to overmix, as this can cause cracks . 4. Assemble and Bake Pour the cheesecake batter over the pistachio layer in the pan . Fold the overhanging phyllo edges over the top of the filling, or add another 5–6 buttered phyllo sheets on top for a fully enclosed baklava crust . Bake at 325°F (165°C) for 60–70 minutes, until the edges are set and the center has a slight jiggle . For best results, place the pan in a larger baking dish filled with hot water (a water bath) to ensure even, crack-free baking . 5. Cool, Chill, and Serve Turn off the oven and let the cheesecake cool inside with the door slightly ajar for about an hour . Once at room temperature, refrigerate for at least 4 hours, or preferably overnight, to allow it to set completely . Just before serving, drizzle the cooled honey syrup over the top and garnish with extra chopped pistachios

Baklava Cheesecake - Greek-Style Pistachio & Honey Cheesecake A Baklava Cheesecake is a show-stopping fusion dessert that marries the crispy, honey-soaked layers of traditional Greek baklava with the rich, creamy texture of a classic cheesecake. The combination of buttery phyllo, crunchy pistachios, and a silky cream cheese filling creates a truly unforgettable treat. 📷 Ingredients For the Baklava Base: 12 sheets phyllo dough, thawed ½ cup (113g) unsalted butter, melted 1 cup shelled pistachios, finely chopped ¼ cup granulated sugar 1 tsp ground cinnamon For the Cheesecake Filling: 24 oz (680g) cream cheese, softened to room temperature ¾ cup granulated sugar ½ cup honey 3 large eggs, at room temperature 1 cup sour cream (or Greek yogurt) 2 tsp vanilla extract For the Honey Syrup & Topping: ½ cup honey ¼ cup water 1 tbsp fresh lemon juice Extra chopped pistachios for garnish 📷 Method 1. Prepare the Syrup (First) Combine the honey, water, and lemon juice in a small saucepan. Simmer for 5–10 minutes until slightly thickened, then set aside to cool completely . 2. Make the Baklava Base Preheat your oven to 325°F (165°C). Grease a 9-inch springform pan and wrap the outside with foil to prevent leaks during the water bath . Lay one sheet of phyllo in the pan, brush generously with melted butter, and repeat with 5–6 more sheets, allowing the edges to hang over the sides . Sprinkle the chopped pistachios, sugar, and cinnamon evenly over the layered phyllo . 3. Prepare the Cheesecake Filling In a large bowl, beat the softened cream cheese until completely smooth and lump-free . Add the sugar, honey, and vanilla, mixing well. Add the eggs one at a time, beating gently after each addition. Finally, mix in the sour cream until just combined be careful not to overmix, as this can cause cracks . 4. Assemble and Bake Pour the cheesecake batter over the pistachio layer in the pan . Fold the overhanging phyllo edges over the top of the filling, or add another 5–6 buttered phyllo sheets on top for a fully enclosed baklava crust . Bake at 325°F (165°C) for 60–70 minutes, until the edges are set and the center has a slight jiggle . For best results, place the pan in a larger baking dish filled with hot water (a water bath) to ensure even, crack-free baking . 5. Cool, Chill, and Serve Turn off the oven and let the cheesecake cool inside with the door slightly ajar for about an hour . Once at room temperature, refrigerate for at least 4 hours, or preferably overnight, to allow it to set completely . Just before serving, drizzle the cooled honey syrup over the top and garnish with extra chopped pistachios

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