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Thursday 06 February 2025 09:28:18 GMT
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Strawberry Cheesecake 🤍🍓 Perfect for Valentines (or Galentines) Day! #strawberrycheesecake #valentinesdaydessert #valentinesdaygift #galentinesdaydessert #galentinesparty #strawberryhearts #heartcheesecake #starwberryswirl #fyp #valentinesdaybaking #homemadecheesecake #lover Strawberry Cheesecake Ingredients: For the Strawberry Sauce 1 ½ cups fresh or frozen strawberries, hulled ¼ cup granulated sugar 1 tablespoon lemon juice 1 tablespoon cornstarch mixed with 1 tablespoon water For the crust 1 ½ cups graham cracker crumbs ⅓ cup granulated sugar ½ cup unsalted butter, melted For the Cheesecake Filling 24 ounces (3 blocks) cream cheese, softened 1 cup granulated sugar 3 large eggs 1 teaspoon vanilla extract 1 cup sour cream ¼ cup heavy cream Instructions: Make the Strawberry Sauce In a small saucepan over medium heat, combine strawberries, sugar, and lemon juice. Cook until the strawberries soften, about 5-7 minutes. Once cooked down, stir in the cornstarch slurry and cook for 1-2 minutes, until thickened. Use an immersion blender or regular blender to completely blend the strawberry compote Strain mixture to create a smoother sauce and to remove seeds. Set in the fridge to cool. Prepare the Crust Preheat your oven to 325°F (160°C). In a medium bowl, mix graham cracker crumbs, sugar, and melted butter until evenly combined. Press the mixture firmly into the bottom of a 9-inch springform pan, creating an even layer. Bake for 8-10 minutes, then set aside to cool.  Make the Cheesecake Filling In a large bowl or stand mixer, beat the cream cheese and sugar together until smooth and fluffy, about 2-3 minutes. Add eggs one at a time, mixing after each addition. Mix in vanilla extract, sour cream, and heavy cream until just combined. Avoid overmixing. Assemble the Cheesecake Once your crust is fully cooled, pour the cheesecake filling onto the prepared crust, smoothing the top. Drop spoonfuls of the cooled strawberry sauce onto the cheesecake. Use a knife or skewer to swirl the sauce into the filling, creating a marbled effect.  Bake the Cheesecake Boil about 3-4 cups of water. Once boiled, pour it into a separate baking dish (I used a 13 x 9 baking dish but the size doesn't matter, we are just creating steam for the cheesecake) Place the water filled baking dish on the bottom rack of your oven and your cheesecake on the rack right above it (this will help prevent your cheesecake from cracking) Bake for 55-65 minutes, or until the edges are set and the center jiggles slightly when shaken. Cool and Chill Turn off the oven and crack the door open. Allow the cheesecake to cool in the oven for 1 hour. Remove completely and let chill to room temperature Refrigerate for at least 6 hours, or overnight, for the best texture.
Strawberry Cheesecake 🤍🍓 Perfect for Valentines (or Galentines) Day! #strawberrycheesecake #valentinesdaydessert #valentinesdaygift #galentinesdaydessert #galentinesparty #strawberryhearts #heartcheesecake #starwberryswirl #fyp #valentinesdaybaking #homemadecheesecake #lover Strawberry Cheesecake Ingredients: For the Strawberry Sauce 1 ½ cups fresh or frozen strawberries, hulled ¼ cup granulated sugar 1 tablespoon lemon juice 1 tablespoon cornstarch mixed with 1 tablespoon water For the crust 1 ½ cups graham cracker crumbs ⅓ cup granulated sugar ½ cup unsalted butter, melted For the Cheesecake Filling 24 ounces (3 blocks) cream cheese, softened 1 cup granulated sugar 3 large eggs 1 teaspoon vanilla extract 1 cup sour cream ¼ cup heavy cream Instructions: Make the Strawberry Sauce In a small saucepan over medium heat, combine strawberries, sugar, and lemon juice. Cook until the strawberries soften, about 5-7 minutes. Once cooked down, stir in the cornstarch slurry and cook for 1-2 minutes, until thickened. Use an immersion blender or regular blender to completely blend the strawberry compote Strain mixture to create a smoother sauce and to remove seeds. Set in the fridge to cool. Prepare the Crust Preheat your oven to 325°F (160°C). In a medium bowl, mix graham cracker crumbs, sugar, and melted butter until evenly combined. Press the mixture firmly into the bottom of a 9-inch springform pan, creating an even layer. Bake for 8-10 minutes, then set aside to cool. Make the Cheesecake Filling In a large bowl or stand mixer, beat the cream cheese and sugar together until smooth and fluffy, about 2-3 minutes. Add eggs one at a time, mixing after each addition. Mix in vanilla extract, sour cream, and heavy cream until just combined. Avoid overmixing. Assemble the Cheesecake Once your crust is fully cooled, pour the cheesecake filling onto the prepared crust, smoothing the top. Drop spoonfuls of the cooled strawberry sauce onto the cheesecake. Use a knife or skewer to swirl the sauce into the filling, creating a marbled effect. Bake the Cheesecake Boil about 3-4 cups of water. Once boiled, pour it into a separate baking dish (I used a 13 x 9 baking dish but the size doesn't matter, we are just creating steam for the cheesecake) Place the water filled baking dish on the bottom rack of your oven and your cheesecake on the rack right above it (this will help prevent your cheesecake from cracking) Bake for 55-65 minutes, or until the edges are set and the center jiggles slightly when shaken. Cool and Chill Turn off the oven and crack the door open. Allow the cheesecake to cool in the oven for 1 hour. Remove completely and let chill to room temperature Refrigerate for at least 6 hours, or overnight, for the best texture.

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