Creed is having a concert in Chicago next month
The man to take lofti there on a date will be crowned King of Telegram for a year and a day.

Hello, this is Dr. William Luther Pierce, currently, I am being held now, six feet from the edge and I'm thinking.

bike stolen and the fried chicken and watermelon i left out eaten

juneteenth miracle

Me watching niggers eat pineapple flavored industrial runoff heartattack juice because they cant buy fuckin pepsi with ebt anymore

OSHA has no power here

retard faggot kike jew nigger

Major consequence of being around gnome is everyone becomes a gnome given enough exposure

Her fault for laying next to the windy pee hole tbh.

𝓖𝓷𝓸𝓶𝓮'𝓼 𝓢𝓹𝓪𝓷𝓲𝓼𝓱 𝓬𝓱𝓮𝓮𝓼𝓮𝓬𝓪𝓴𝓮 𝓻𝓮𝓬𝓲𝓹𝓮 𝓯𝓸𝓻 𝓐𝓶𝓮𝓻𝓲𝓬𝓪𝓷 𝓷𝓸𝓸𝓫𝓼

(IN METRIC UNITS)

𝐼𝓃𝑔𝓇𝑒𝒹𝒾𝑒𝓃𝓉𝓈

-4 eggs (M size)
-250 ml heavy whipping cream
-500 g cream cheese (Philadelphia)
-200 g white sugar
-1 tablespoon cornstarch
-Cookies/biscuits + butter for the base
(The amount of cookies you'll need depends on the mold, assume covering at least ~5 mm of the mold's base. Traditionally the cookies used for the base are tostada cookies. I'd recommend going out of your way to get Cuétara tostada cookies, because they were practically made for this, but if you cant find any imported cookies then just go with rich tea biscuits, not quite the same but similar enough)


𝒞𝒽𝑒𝑒𝓈𝑒𝒸𝒶𝓀𝑒

Cheese Filling:
Put the cream cheese in a bowl and mix it until smooth.
Add the sugar and beat until the mixture is thick and firm (forms peaks). This also helps dissolve the sugar.
Add the cream and beat again until the mixture becomes thick once again, but not stiff enough to form peaks.
Add the eggs one at a time, mixing until each is fully incorporated.
Add the tablespoon of cornstarch and mix until fully combined.

Cookie Base:
Crush the cookies into fine crumbs, the finer the better, usually you get somebody else to help you with this because to do it correctly it takes more or less the same time as preparing the rest of the cake.
Add melted butter (you can melt it in the microwave if you want to) and mix well until fully mixed.

Assembly:
Press the cookie mixture into the bottom of a baking pan until it forms a compact base.
Pour the cheese mixture over the base.

Baking:
Preheat the oven to 220°C (428°F).
Bake for 40–50 minutes.
When done, let it rest until it reaches room temperature so that it correctly forms into the mold, (don't rush this, if you take off the mold while still hot it may break or spill out)

Tips:
-To prevent the top from darkening too much, cover it with aluminum foil once it has reached the level of browning you want.
-If the cream cheese contains a lot of moisture, drain it using a cloth or a very fine mesh fabric. If you open the package and see liquid on top, you should do this.
-I'm not sure whether the starting temperature of the ingredients matters, but the cream whips up faster when the ingredients are cold, it's not too relevant though, if you know how to mix nothing changes.
-The cookie base goes great with cinnamon. If you wish to add a personal touch, you may use cinnamon-flavored cookies (such as Lotus biscuits) or plain toasted biscuits and add a little cinnamon. Though it's a matter of personal preference.
-To prevent the surface from cracking, let the cheesecake cool while in the oven with the door left partially open before taking it out (Does not affect the flavor, it's just looks).
-Personally I think it tastes better after cooling (like real cool, fridge temp) so you may want to put it in the fridge after a while.

I love cheese cake, is it chocolate?

I did it on purpose so you'd be forced to either learn a real system or learn how to use a calculator

Gm, it's Saturday, look at this fat rat.

DO this

This is how they talk about me btw

being gay in america must suck not only because you’re jewish but also because you’re a faggot