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@luxaestheticsmuncie: ✨ That post-SkinPen + PRP glow hits different! ✨ We’re talking: ✔️ Collagen boosted ✔️ Texture smoothed ✔️ Skin radiating from within This is the real glass-skin secret 🔥 Ready for your glow-up moment? Book your SkinPen with PRP now—your future skin will thank you! #SkinPen #PRPGlow #GlassSkinGoals #LuxAestheticsGlow #MuncieBeauty

LA | AESTHETIC LOUNGE
LA | AESTHETIC LOUNGE
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Friday 18 July 2025 01:31:15 GMT
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Crushed a 60-minute upper body workout at home using just a barbell and dumbbells 💪🏾🔥 This session hit chest, back, shoulders, biceps & triceps—all from the crib. Perfect for building muscle and strength with minimal equipment. 🏋🏾‍♂️
Crushed a 60-minute upper body workout at home using just a barbell and dumbbells 💪🏾🔥 This session hit chest, back, shoulders, biceps & triceps—all from the crib. Perfect for building muscle and strength with minimal equipment. 🏋🏾‍♂️


750g full-fat cream cheese (at room temperature) - 240g caster sugar - 20g chocolate powder - 150g dark (70%) chocolate - 3 whole eggs (at room temperature) - 300ml double cream (at room temperature) (can switch out for flavoured cream) - 1/4 teaspoon fine sea salt - 2 tbsp whiskey (optional) 1. Preheat the oven to 230°C (450°F). 2. In a bowl, beat the cream cheese and caster sugar using an electric hand mixer until smooth. 3. Add the eggs one at a time, mixing well after each addition until fully combined. 4. Gradually pour the melted chocolate into the double cream while mixing. Stir in the whiskey at this stage. 5. Pour the chocolate-whiskey cream mixture into the bowl with the cream cheese mixture and blend everything together. 6. Add the salt and cocoa powder, then mix until smooth. 7. Line a 20cm springform pan with parchment paper. Pour the batter into the pan and gently tap it on the countertop a few times to release any air bubbles. 8. Bake the cheesecake uncovered for 35 minutes, or until the top is slightly charred. Avoid opening the oven door during baking. 9. Once the cheesecake has cooled for 3 to 4 hours, serve or transfer it to the fridge.
750g full-fat cream cheese (at room temperature) - 240g caster sugar - 20g chocolate powder - 150g dark (70%) chocolate - 3 whole eggs (at room temperature) - 300ml double cream (at room temperature) (can switch out for flavoured cream) - 1/4 teaspoon fine sea salt - 2 tbsp whiskey (optional) 1. Preheat the oven to 230°C (450°F). 2. In a bowl, beat the cream cheese and caster sugar using an electric hand mixer until smooth. 3. Add the eggs one at a time, mixing well after each addition until fully combined. 4. Gradually pour the melted chocolate into the double cream while mixing. Stir in the whiskey at this stage. 5. Pour the chocolate-whiskey cream mixture into the bowl with the cream cheese mixture and blend everything together. 6. Add the salt and cocoa powder, then mix until smooth. 7. Line a 20cm springform pan with parchment paper. Pour the batter into the pan and gently tap it on the countertop a few times to release any air bubbles. 8. Bake the cheesecake uncovered for 35 minutes, or until the top is slightly charred. Avoid opening the oven door during baking. 9. Once the cheesecake has cooled for 3 to 4 hours, serve or transfer it to the fridge.

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