ASMR Baking Mini Cheesecakes (Close Whispered Voiceover, Baking Sounds) скачать в хорошем качестве

ASMR Baking Mini Cheesecakes (Close Whispered Voiceover, Baking Sounds)

I want to thank the lovely channel members: Jason, Jaylon, Trinity, Grant, Andy, Shannon, Past Tense, Becca, Toffi, Zack, Meredith, Panini, Brian R, Jake R, theokchannel, Kris, Rory, Bryan, Malkus, HolyCannoli, MrBear, and NebraskaBecause. I see you wonderful people and appreciate you! Here is the link to join. Members will have early access to uploads, channel emojis/badges, and shoutouts. 🧡😊    / @calciferasmr   Here is my channel’s Instagram! https://www.instagram.com/calciferspa... I appreciate any other recommendations or feedback; suggestions are always welcome! For any inquiries please contact: [email protected] Hopefully you’ll stick around! 🫶🏻 Ingredients for the cheesecake base: 16 ounces full-fat brick cream cheese (make sure it’s softened to room temp) 1/2 cup granulated sugar 1/3 cup sour cream (room temp) 1 teaspoon vanilla extract 2 large eggs Graham cracker crust is about 5 and a half sheets of graham crackers to 2 tablespoons of butter, and here i took about 2 less graham crackers and added more biscoff cookies. But really, just make sure it’s a crumbly “kinetic sand” sort of texture. You’ll pre bake the crust anyways, so it’ll work out! Preheat oven to 325 F. Add your graham cracker/cookie mixture to a food processor or blender, and pulse. Mix butter in with the crackers and fill the bottom of the cupcake liners with a layer of crust that you prefer, could be thinner or thicker! Place the pan into the oven and bake for 5 minutes, this will keep the crust crisp when it bakes a second time. With an electric mixer or stand mixer, beat together the sour cream and cream cheese until smooth, and then add the sugar and vanilla and mix until combined. Add the eggs one at a time andmix until just incorporated. Now scoop the mixture into the cups and fill them just to the top, they don’t rise. :) At the same temp of 325 F, bake these cups for 18 minutes, or until there’s a slight wiggle to the cheesecakes as you’re pulling them out. Not a ripple, but you don’t want them totally solid either. Leave them to cool uncovered for at least an hour, and when you put them in the fridge to set, be aware that there will be condensation! You can either cover the top of the container with a towel or just let it evaporate when you pull them out to eat. :) Decorate as you like, and you are done!