This post features some products that I was sent in exchange for a review. No other compensation was given, nor were any specific links or words requested.
After a rough few weeks – which I’ll fill you in on in my monthly recap – I finally have a new recipe post for you all, and one I’m really happy with! ☺️ Back in May, one of my favourite baking brands, Dollar Sweets, asked if they could send me some of their products to test out and review which I obviously said yes to!
As you can tell, I took my sweet time brainstorming ideas on what to make 😅 and even longer on actually making one of my ideas, as life in 2020 sure knows how to throw a lot of hurdles at you, which I’m sure you all understand quite well, as unfortunate as that is 🙃 Don’t worry though, because I have finally brought one of my ideas to life (and I have more fun, delicious ideas on their way too!), and at a perfect time too 😋
YOU MIGHT ALSO LIKE: Mini “Watermelon” Cheesecakes for Two
For those who may be new around here, I usually try to base my July content on the likes of my long-term boyfriend Daniel. July is his birthday 🎉 – and we celebrate birthdays all month long around here! – and today’s post will mark THREE years in a row that I’ve shared a cheesecake recipe in July because he loves cheesecake 🍰 This was my first time making a chocolate cheesecake, and I’m super happy with how it came out! Now, enough talking, let’s get onto the recipe 👇
YOU WILL NEED:
♡ 200g Choc Ripple biscuits
♡ 60g butter, melted
♡ 450g cream cheese, room temperature
♡ 250g milk chocolate
♡ 400g can of sweetened condensed milk
♡ 2/3 cup icing sugar
♡ 1 tsp coffee flavour extract
♡ Edible gold leaf (gifted from Dollar Sweets)
♡ Silver and gold spray (gifted from Dollar Sweets)
♡ Chocolate mirror glaze (I used Dollar Sweets, this was NOT gifted, just something I wanted to try!)Read More »