@militarymechanicsie: The Lynx Skyranger 30 is a mobile air defense system designed to counter drones and missiles.

militarymechanics
militarymechanics
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Monday 28 April 2025 15:00:00 GMT
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kdudelamar
kdudelamar :
No Sam?
2025-04-28 21:33:10
0
eljosalem
jonathan comendador :
🥰🥰🥰
2025-04-29 03:18:05
0
killers1563
trickyricky :
😁😁😁
2025-04-29 01:58:38
0
proietti.giuliano_91
Giuliano Proietti :
🤔🤔🤔
2025-04-28 15:02:13
0
friccix
F.Ricci :
It is one of the 16 versions of the 1050 Lynxs units ordered by the Italian army
2025-04-29 00:34:06
0
ceciliodennisoabe
Dennis :
send it to Ukraine war so the Russians can put it to the test.
2025-04-28 21:47:14
0
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Ingredients: - 2 cups graham cracker crumbs - 1/2 cup melted butter - 3 packages (225 g each) cream cheese, softened - 1 cup granulated sugar - 1 cup sour cream - 4 large eggs - 2 teaspoons vanilla extract - 1 cup white chocolate chips, melted and cooled - 1 cup blueberry puree - Fresh blueberries and mint leaves for garnish Directions: 1. Preheat the Oven: - Preheat your oven to 163°C (325°F). Grease a 23 cm (9-inch) springform pan. 2. Prepare the Crust: - In a medium bowl, combine the graham cracker crumbs and melted butter. Press the mixture into the bottom of the prepared pan. 3. Make the Cheesecake Batter: - In a large mixing bowl, beat the cream cheese and granulated sugar until smooth and creamy. - Add the sour cream, eggs, and vanilla extract to the cream cheese mixture, beating well after each addition. 4. Divide the Batter: - Divide the batter in half. Stir the melted white chocolate into one half of the batter and the blueberry puree into the other half. 5. Layer the Batters: - Pour alternating spoonfuls of the white chocolate and blueberry batters over the crust. Use a knife to swirl the batters together for a marbled effect. 6. Bake: - Bake in the preheated oven for 50-60 minutes, or until the center is set.  7. Cool the Cheesecake: - Turn off the oven and let the cheesecake cool in the oven with the door slightly open for 1 hour. 8. Chill: - Remove from the oven and refrigerate for at least 4 hours or overnight. 9. Serve: - Garnish with fresh blueberries and mint leaves before serving. #Lemon8
Ingredients: - 2 cups graham cracker crumbs - 1/2 cup melted butter - 3 packages (225 g each) cream cheese, softened - 1 cup granulated sugar - 1 cup sour cream - 4 large eggs - 2 teaspoons vanilla extract - 1 cup white chocolate chips, melted and cooled - 1 cup blueberry puree - Fresh blueberries and mint leaves for garnish Directions: 1. Preheat the Oven: - Preheat your oven to 163°C (325°F). Grease a 23 cm (9-inch) springform pan. 2. Prepare the Crust: - In a medium bowl, combine the graham cracker crumbs and melted butter. Press the mixture into the bottom of the prepared pan. 3. Make the Cheesecake Batter: - In a large mixing bowl, beat the cream cheese and granulated sugar until smooth and creamy. - Add the sour cream, eggs, and vanilla extract to the cream cheese mixture, beating well after each addition. 4. Divide the Batter: - Divide the batter in half. Stir the melted white chocolate into one half of the batter and the blueberry puree into the other half. 5. Layer the Batters: - Pour alternating spoonfuls of the white chocolate and blueberry batters over the crust. Use a knife to swirl the batters together for a marbled effect. 6. Bake: - Bake in the preheated oven for 50-60 minutes, or until the center is set. 7. Cool the Cheesecake: - Turn off the oven and let the cheesecake cool in the oven with the door slightly open for 1 hour. 8. Chill: - Remove from the oven and refrigerate for at least 4 hours or overnight. 9. Serve: - Garnish with fresh blueberries and mint leaves before serving. #Lemon8

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