I’m back! + Vegan Strawberry Cheesecake Recipe

Did you hear all that static noise? 😅 Sorry about that, but now I’m finally back and I can explain. My last post was almost a year ago, and my nonexistent posting afterwards came down to three reasons: inspiration, health and frustration.

As a student who doesn’t have to make all her meals (thanks mom!), it was hard finding inspiration and motivation to make food on a weekly basis. I found myself worrying over what to make each week, and I knew if I didn’t succeed I wouldn’t have the chance to make it over again (I get stressed easily). Besides that, I also wanted to eat healthier, and although the recipes posted here were mostly healthier versions, I think we can all agree that dessert is still dessert 😁. The other reason was based on my photo skills. I just couldn’t take a pretty photo with the dark winter lighting!

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.

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!

No Bake Lemon Cheesecake

To tell you the truth, the reason I made this was because of my brother. Since it had been his birthday, a few months back, I gave him a coupon booklet of food. He decided to save them up (I thought he forgot about them ) and yesterday he surprised me by handing me a coupon which was for No-Bake Lemon Cheesecake.