Light and Fluffy Japanese Cotton Cheesecake

Light and Fluffy Japanese Cotton Cheesecake

Okay, quick post today guys. Although I had a pro-D day on Friday, I still managed to take the entire weekend to finish my homework, so no time for making food! But luckily, I made this heavenly cheesecake last week. It’s not really healthy, but also not the unhealthiest dessert ever.
Light and Fluffy Japanese Cotton Cheesecake

Usually, any cheesecake that I eat has to be the unbaked version because I find when it’s baked, such as New York cheesecake, it’s just too rich for me. Japanese cotton cheesecake, however, distinguishes itself from its American counterpart by being much lighter (maybe the whipped egg whites?) and, at least according to me, much yummier!
Light and Fluffy Japanese Cotton Cheesecake

Oh yeah, almost forgot. I had a slight worry with my cake when I took it out of the oven because I had used a water bath, but my pan, which has a removable bottom, is not entirely sealed. So my cake came out with a soggy bottom! But a few hours later, to my relief, I inspected the bottom and it seemed that all the water had evaporated or something because it was fluffy and not at all wet.
Light and Fluffy Japanese Cotton Cheesecake

Light and Fluffy Japanese Cotton Cheesecake

  • Servings: 10
  • Time: 1 h and 30 mins (Prep 20 mins)
  • Difficulty: Easy
  • Print

Kinda (not!) healthy, but so yummy and fluffy that this cheesecake just has to be on your to-bake list.
Slightly adapted from: Fluffy Japanese Cotton Cheesecake – White on Rice Couple
Ingredients:
6 eggs, separated into whites and yolks
1/3 cup sugar
1/2 cup almond milk
8 oz (225 g) light cream cheese, softened
1/4 cup butter, softened
2 tbsp. lemon juice
1 tsp. vanilla extract
1/2 cup minus 2 tbsp. all-purpose flour
4 tbsp. cornstarch
Optional: jam for topping

Instructions:

  1. Preheat oven to 160 °C (325 °F). Line a 9-inch pan (with a removable bottom and pretty tall sides) with parchment paper and grease the sides very well.
  2. Whisk the egg whites until foamy, then beat in the sugar until stiff peaks form.
  3. In a saucepan over medium heat, heat the milk until hot, just before the boiling point.
  4. In a stand mixer, beat the cream cheese and butter together, then add in the hot milk. Beat in each egg yolk one by one, followed by the lemon juice and vanilla extract.
  5. In a small bowl, mix the flour and cornstarch together. Add the flour mixture to the milk mixture and beat until fully incorporated. Fold in half of the egg whites, then the other half. Pour the batter into the pan and place it in a hot water bath (if you think your pan will let in water, just skip the water bath). Bake in the oven with the water bath for an hour and 10 minutes, or until an inserted toothpick comes out clean and the top is brown. Let the cake rest for 5 minutes before removing from pan and placing on a cooling rack. Wait until the cheesecake is at room temperature before serving with jam over top. It can store in the fridge for a few days.

Chai Infused Date and Oat Bread

Chai Infused Date and Oat Bread

This moist bread will rock your world. It has chai tea, medjool dates, almond milk and oat flour, which work so well together. I had never tried tea in baking before, but now I can tell you that I’m hooked! It tastes delicious and all those spices wafting out of the oven door is killer to the senses.
Chai Infused Date and Oat Bread

I added walnuts on the top, which give it some extra crunch and taste amidst this dense bread. I’ve not been feeling very creative lately, so this recipe is actually a slight adaptation from Feasting On Fruit’s Chai Spiced Quick Bread. It’s fairly easy to make, but wait until the bread has completely cooled down before cutting it. Trust me, or you’ll end up with broken and a bit soggy slices of bread (yeah, I might’ve been a bit impatient).Read More »

Healthy Chocolate Peanut Butter Cups

Healthy Chocolate Peanut Butter Cups

Omg, I can’t believe I just made those Reese’s Peanut Butter Cups (you know, the ones with the orange package that every peanut butter lover goes crazy over?) in a much healthier and delicious version. I’m over the moon right now with joy!
Healthy Chocolate Peanut Butter Cups

With only 5 ingredients and a bit of modifying with Beaming Baker’s recipe, I ended up with three decadent and sweet chocolate peanut butter cups. I wanted to make more, but one look at my overflowing freezer and I knew I was never going to be able to fit a large 12-muffin pan in there. So I had to content myself with 3 individual metal tins lined with cupcake liners that I kind of inserted in the nooks and crannies of the freezer. By the way, this is totally worth making and since the recipe only makes three, you won’t be wasting a lot of ingredients if you don’t like it (which has about 0.000001% chance of happening because who can resist peanut butter and chocolate? Not me, that’s for sure).Read More »

The Black Cat Blue Sea Award

The Black Cat Blue Sea Award

Happy Monday everyone! I didn’t have enough time this weekend to make anything, so I’m going to do this award that Bern Bakes nominated me for last week!

The Black Cat Blue Sea Award

This is what the award’s all about:

“This award is for bloggers who strive to write for everybody, and no matter how many viewers they get, make an impact on a reader. This award is an expression of gratitude to the nominee. It should be awarded to anybody that you choose deserves it and it doesn’t mean that they must have hundreds of followers and likes.”

Rules:

  • Anybody nominated can nominate seven other bloggers
  • The nominee answers questions posted by the nominator
  • The questions you ask while nominating can be any three questions
  • If any of the questions asked are offensive or the nominee simple does not want to answer, the nominee does not have to answer them to get the award

So here are my answers for Bern Bakes:

1. When did you start your blog and why?

I started my blog in August, 2015 and at that time, I was reading many food blogs and I really wanted to start my own with healthier recipes because I was frustrated with all the baking recipes that looked okay, but then when I got to the ingredients list there were tons of unhealthy stuff, like 5 cups of sugar!

2. If you had to eat one food for the rest of your life, what would it be? (Keep in mind that this one food can be changed up and flavored differently each time you eat it)

Smoothies! There are so many combinations with fruit, vegetables, cocoa powder, and more that I would never ever grow bored of it.

3. What’s your favorite hobby?

Ooo this is a fun one. Definitely reading. I love immersing myself in a story and I absolutely enjoy it. I’m a bit crazy when it comes to books ;).

Now for my nominees:

Cookies and Chemistry (https://cookiesnchem.com/)

Princess Saffron’s Kitchen (https://saffrons-kitchen.com/)

Being Me By Sarah (https://beingmebysarah.com/)

The Kitchen Chemist (https://thekitchenchemistsite.wordpress.com/)

Nourish Nurture Live (https://nourishnurturelive.com.au/)

Vanilla Bean Online (https://stephaniemormina.com/)

Valmarielife (https://valmarielife.wordpress.com/)

And the questions:

What’s your favorite book?

If there was one type of cuisine you could eat (e.g. Italian food), what would it be?

What would be the one thing you would change in the world?

Thanks again, Bern Bakes, for nominating me!

 

Gluten-Free Blueberry Muffin in a Mug

Gluten-Free Blueberry Muffin in a Mug

This is definitely one of the easiest and delicious things I’ve ever made. A muffin in a mug which takes about five minutes to prepare, then one minute to microwave sounds unbelievable, am I right? But it actually works.
Gluten-Free Blueberry Muffin in a Mug

It’s healthy, delicious and gluten-free. Plus, there’s blueberries! (Oh and just to put it out there: I love blueberries.)

Since I’m a lazy person, and I just didn’t feel like doing anything today, this is what I made as a snack and I was surprisingly awed by how good it tasted. Read More »

Apple Banana Oatmeal with Almond Butter

Apple Banana Oatmeal with Almond Butter

Since breakfast is normally coined the most important meal of the day, you probably understand that skipping breakfast is kinda bad for your health. But do you know why?
Apple Banana Oatmeal with Almond Butter

Some of my friends skip breakfast constantly so this is for you guys ;).

Reasons why you need breakfast:

  1. It gives you energy!
  2. You’re actually less likely to be overweight if you eat breakfast because you’ll feel less compelled to reach for sugary snacks during the day.
  3. It improves memory and concentration levels, so you’ll get better grades at school.
  4. It makes us happier and reduces stress levels.
  5. Provides essential nutrients that you might not get for the rest of the day.

Read More »

Yucatán Peninsula - Mexico

The Yucatán Peninsula – Mexico

Happy New Year guys! I just came back from a trip to Mexico and I loved it so much. The hot weather, swaying palm trees and delicious food were a stark contrast to home, where it was cold and snowing. And the food in Mexico was delicious. Sure, it was pretty much just all meat and bread. And more meat and bread. Every day. But it was amazing! This format of post is going to be kinda like a guide just in case any of you decide to visit these places. (my dollar signs for restaurants are rated out of 3)
Yucatán Peninsula - Mexico

First stop: Cozumel. A pretty island just a ferry ride away from Playa Del Carmen, we had a nice walk through town and took some crazy bus to get to San Gervasio, an archaeological site from the pre-Colombian Maya civilization. I would recommend taking a taxi instead of busing to the ruins because it was very complicated and we ended up with having to call a taxi anyways to go back to the ferry terminal. The ruins itself were pretty, but nothing as extraordinary as those on the mainland. I didn’t eat anything at the island nor stayed there overnight, so no recommendations for this one.

Second stop: Playa Del Carmen. We stayed here for two days, hanging out at Walmart and the ATM stations. Kidding!Read More »

Vanilla Greek Yogurt Chia Seed Pudding

Vanilla Greek Yogurt Chia Seed Pudding

There’s only one week before Christmas! Although we’re usually never home during that day, we still celebrate it, just somewhere else. Like this year, we’ll be going to Mexico (so this is my last blog post of 2016) and I can’t wait. The temperature there is supposed to around 20 to 30 degrees, which is way better than the below zero temperatures we’ve been receiving at home. And I hate the cold.Vanilla Greek Yogurt Chia Seed Pudding

The frigid air did not prevent me from making chia seed pudding (even though it’s probably the coldest breakfast you can make) because I can’t hep myself. I just love it so much. (And chia seeds, among other things, are loaded with antioxidants so it’s a win-win!)Read More »

Healthy Winter Buddha Bowl

Healthy Winter Buddha Bowl

I finally made something other than desserts and baked goods! Since my mom usually makes dinner every night, I never make dinner, but this time, my parents were out and I had to prepare dinner myself. I have been longing to make a Buddha bowl in, like, forever, so that’s exactly what I did.

It might not look like the best dinner ever, but it certainly tasted like it. And it took me under 30 minutes to make, so I call this a successful meal.
Healthy Winter Buddha Bowl

Who knew Buddha bowls could bring so much joy to the eater? And I think the cold winter weather (it was snowing here!) might have made me appreciate a warm bowl of yummy veggies even more.Read More »