Last week I made this amazing cheesecake. It was simply perfect, and so easy to make. Cheesecake seems to be my go-to dessert. I absolutely love it and there are so many variations that it’s never boring. (Like my bacon brown sugar cheesecake.)
For this one I started out with unsweetened shredded coconut for the crust. Just layer it on the bottom of a springform pan until it’s covered. Then I made the cheesecake part of a Philadelphia cheesecake.
Once the cheesecake was cooled I made the dark chocolate ganache. Place 12 ounces (one bag) of dark chocolate chips in a medium bowl. Bring 3/4 cup whipping cream to a boil over medium heat, then pour over chocolate. Let sit and stir. Once all the chocolate is melted and you have a smooth texture pour the ganache over the cheesecake and allow to cool in the refrigerator until it is hardened.
For the blueberries, heat 2 cups of frozen blueberries in a pan with 1/4 cup white sugar. Until the juice begins to bubble. Refrigerate until cool (or eat warm if you like). Then dollop on top of the cheesecake and enjoy.
The cheesecake was so good we ate it in three days. Oops! So worth it though. 🙂
What’s your go-to dessert?
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