Coffee Cheesecake

Happy National Dessert Day! Did you know, today 10/14th is the day to appreciate yourself for having a sweet tooth! 

As I look back on my childhood, my mind was full of dessert even right after I started working on my meal. Sometimes it’s fruit, sometimes it’s jelly, sometimes it’s ice cream…and later on I regret why I didn’t leave a room for them. I don’t know how many times I wished my stomach to be bigger just for a few moments (and glad it didn’t…I’d glare staring at numbers shown on my scale!)

But did you know, our stomachs actually expand to make room when you think about dessert no matter how full you are. According to a scientist named Russell Keast, the image of sweet sugar stimulates our stomach to reflex the wall of our stomachs and boom! You know you can have a little, one bite to impress your tastebuds and pushy relatives suggesting dessert. And one more bite…one more bite…and before you know it, the piece of dessert is all fitted inside of your stomach. (Full article is here. This amazing reaction of our stomach even has the name, dessert stomach!) 

A little scared? Don’t worry and just think about your favorite sweet treats…I bet you feel your stomach just expand.(Don’t blame me, it’s our body’s miraculous scientific reaction!)

So anyways, to celebrate National Dessert Day, here is today’s dessert item. As my dinner buddy loves cheesecake, I baked one with a little flavor boost. 

 

Ready to join my dessert party? Here we go!

 

<Today’s Recipe>

Coffee Cheesecake

<Ingredients>

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• 1 pack (8oz) of cream cheese
• 70g of sugar
• 1 tablespoon instant coffee
• 1 tablespoon hot water
• 1 large egg
• 120ml of almond milk
• 1/2 medium fresh lime for juice
• 2 tablespoon of all purpose flour

 

<Directions>

1. Cream cheese and sugar together in a mixing bowl.
2. Combine hot water and instant coffee to dissolve.
3. Beat an egg in a mixing bowl. Add milk and set aside.
4. Combine 1, 2, and 3 together and mix well.
5. Add lime juice and flour. Mix it lightly.
6. Preheat an oven to 375Fº.
7. Spread parchment sheet in a muffin tin and slowly pour the dough.
8. Transfer the cake in the oven and bake it for about 30 min.

 

<Cooking Tips>

Leave the cream cheese outside of the fridge before cooking. By doing so, it’s so much easier to cream the cheese. 

Do not touch the dough more than 1 min after you add flour. By doing so, the cake will get rock hard!

If you ran out of muffin cups, cut the parchment sheet into small square and just put them inside of muffin tin…just like I did! (Oops! I gotta go to shopping now)

Of course you can use an ordinary big cake pan, but this time I used a muffin tin to make my coffee cheesecake for a special dessert even after a food coma. Coffee flavor gives such an aromatic aftertaste, so don’t be shy to skip your dessert! Without dessert, no meal can be completed!

 

Happy National Dessert Day!

 

<Other Sweet Dessert to Satisfy Your Sweet Tooth>

Do you know it’s Fall? Enjoy the harvest! Baked Sweet Potatoes

Who’s already missing Summer? Coconut Pineapple Jelly

How about getting to know Japanese traditional treats? Mizu Yokan

Enjoy home cooking and your own creation of yummy food!