Wednesday, June 16, 2010

Vietnamese Coffee Cheesecake Bars

Vietnamese Coffee Cheesecake Bars

Vietnamese Coffee cheesecake Bars

Last year at this time, I was very hungry.

I was near the end of a difficult pregnancy. In over 8 months, there was not a single day when the nausea did not overwhelm every other feeling. Eating only meant that I would get sick. I basically lived on IVs, iron infusions, and potato chips.

My husband was in the midst of a busy season at work, so my Dad or Mom would drop me off for my two weeks of iron infusions. Since I didn’t leave the house much, I tried to make the most of this daily outing. I used to try to think of it as a Sunday drive, but with needles and weigh-ins.

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In general, the experience made me very hopeful. I would sit alongside chemo patients waiting for my treatment. As it went, I was damn lucky. My body doesn’t enjoy pregnancy particularly, but I still did end up with babies. The people sitting alongside me had tumors. Really—no comparison.

Thinking about food would send me to the restroom. That is except Vietnamese iced coffee.

I would say in general I enjoy VIC quite a lot. I wouldn’t go so far as to use the term love. For hot chai, I might use the terms love, need, life blood. So, some sort of strange desire overtook me. I would sit in the chair, chewing on ice chips, fantasizing about iced coffee. In a strange way, it became a sort of benchmark. Someday I would get to consume iced coffee again; one day my body wouldn’t fight food.

And like all good stories, there was a happy ending. I had Tigerlily then like that my body was fine. I wasn’t sick ever. I could eat anything. I could drink Vietnamese iced coffee.
Vietnamese Coffee Cheesecake Bars
Recipe:
Vietnamese Iced Coffee Bars

Based on a recipe by Smitten Kitchen
Cheesecake:
Line an 8 inch square baking pan with parchment paper.

In a food processor or in a Ziploc bag with a rolling pin crush:
graham crackers and wafer cookies to get about 1 cup

Combine cookies in a bowl with 3 tablespoons olive oil. Pack evenly at the bottom of the baking pan.

Bake at 350 for 10 minutes.

In a stand mixer with the paddle attachment, blend:
12 ozs softened cream cheese
3 eggs
2 T corn starch
1 can condensed milk
2 tsp cinnamon
3/8 tsp salt
1 tsp vanilla

Brew some Vietnamese coffee very strong. (Vietnamese coffee can be bought at Asian grocery stores.)

Put 2 tsps of gelatin into ¼ cup coffee.

Once the coffee is gelled add to the mixer. Mix for 5 minutes.

Pour mixture over the crust. Bake for 40 minutes at 350 degrees.

Chill 6 hrs.

Glaze:
When the cheesecake is chilling, make the glaze by heating a second can of condensed milk until simmer. Then add 1 tsp gelatin, and let sit for 2 minutes. Pour glaze over the cheesecake. Chill again for 2-3 hrs.

I am sending this over to Sugar High Fridays hosted by The Well-Seasoned Cook and created by Jennifer of The Domestic Goddess.

18 comments:

Jennifurla said...

Wow I couldn't imagine such a tough pregnancy, so everything is well again. Peanut Butter was always my go to food during pregnancy. THis looks so goood.

eatingclubvancouver_js said...

That looks gorgeous. . .and the happy ending makes me even happier.

TS of eatingclub vancouver said...

Wow.

Wow.

Condensed milk and I have a thing. I do like Vietnamese coffee, of course, because of the condensed milk. I don't usually make sweet things, but one day I will make this!

Michael @ Herbivoracious.com said...

Ok, that is a flippin' genius combination. I'm not so big on flavoring cheesecake, but that one would work for me.

Joanne said...

Ooh I'm sorry your pregnancies were so crazy! This makes me kind of scared for whatever will happen to me in the future. Pregnancy in general is just really scary I think.

But at least you had iced coffee to get you through! These bars look luscious.

Pam said...

Well, I do use the word "Love" with Vietnamese iced coffee. So, I am sure I am going to absolutely love these bars!

colehillkitchen said...

these look great!! something a bit different but look scrumptious!!
Becca :-)

grace said...

being nauseated by the thought of food is a terrible malady--i don't know if i could survive it! i'm glad you did, and that you have some kiddos to show for it. :)
great bars!

Rachel Allen said...

I didn't quite understand. Do you save some of the can of condensed milk for the glaze? Is it sweetened condensed milk? I'd really like to try thes but need clarification. Thanks much!

maybelle's mom said...

Thanks all.

TS: i have an unnatural love of condensed milk as well.

Rachel Allen: sorry it wasn't clear. yes, a second can. this is not a low calorie proposition, but that is what makes it good. (i hope you check back at the comments as I don't have an email with your comments.)

Susan said...

Sorry you suffered nausea; it's hateful. But I am very glad you found *something* to soothe you. I am a big fan of Southeast-Asian coffees and teas. A beauty of a recipe. Thanks for sharing it for SHF!

lisaiscooking said...

I love the happy ending to your story. And, your cheesecake bars looks amazing. Since coffee is in their name, I think I should be allowed to eat them for breakfast!

mary said...

they look gorgeous - the tiny bubbles are perfect.

p.s. i'm allowed to try this next round.

p.p.s. love to all

Cinnamon-Girl said...

These look so incredibly rich and delicious! I'm so glad everything turned out OK with you and your precious little girl.

Johanna GGG said...

I never knew vietnamese coffee was different to regular but I am not a coffee drinker - I am however a lover of cheesecake slice - so glad that you are able to enjoy your food again and to celebrate Tigerlily's birthday with joy

Jenn AKA The Leftover Queen said...

This is awesome! I love iced coffee so I can imagine the thought of being able to have it someday, when I couldn't would get me through a lot!

Jessica said...

Sorry to hear your pregnancy was uncomfortable, but glad to hear that all turned out well.

I have never had Vietnamese coffee before...what makes it different than ordinary Columbian coffee? Is it the bean, or the way it is made?

Your cheesecake bars look delicious, by the way!

jessyburke88@gmail.com

EAT! said...

love the versatility of condensed milk. the glaze takes these bars over the top.