I’ve been forgetting to check the food holidays and was incredibly happy to discover it’s Blueberry Cheesecake Day! So tonight, I’m bringing some cheesecake for our #DoodlewashDinner topped with deliciously syrupy blueberries. At home, we’ve been eating a light Japanese cheesecake that Philippe made this week, but this doodlewash is of the good old fashioned version with a lot more calories. That killer kind like mom used to make with a graham cracker crust and filling so dense it immediately coated the roof of my mouth like peanut butter.
Though the filling and toppings are obviously the star of this dessert, my favorite part was always the crust. Some versions even consist of crushed cookies as if the concoction on top wasn’t already suitably sweet. It’s basically taking a dessert and adding the coolest thing you could possibly add to it – more dessert! I rarely get to taste desserts like this anymore, since I typically try to be careful with what I eat. But if nobody’s looking, then it doesn’t count, so I have been known to still sneak a slice here and there if the opportunity presents itself.
Even if it was filled with enough saturated fat to take down a horse, I loved this kind of blueberry cheesecake! Of course, it was much more fun when I could eat it without worrying about calories. Now, if I eat a slice, I have to “balance” which is a sweet way to say starve myself accordingly for the next couple days. But it’s honestly a small price to pay for this level of goodness. So bring on the blueberry cheesecake! I’ve got a fork in my hand and I’m ready to pay the price. It’s a day worth celebrating to be sure!
You’re all invited to a Doodlewash Dinner Party during the month of May! Just tag your food or drink image #doodlewashdinner and I’ll feature you and your culinary creations in a delicious Doodlewash Gallery at the end of the month!