My friend Mardi of Eat. Live. Travel. Write. won the Hay Hay it’s Donna Day cooking event last month and is hosting this month’s Hay Hay it’s Donna Day, a food blogging event in which a blogger chooses a recipe by Australian cookbook author Donna Hay.
The host of the HHDD event invites all their blogging and Twitter friends to recreate the recipe and send in a link to their blog post by the end of the month. Not one to procrastinate, I decided to…well, do just that!
Mardi chose a super easy dessert recipe, Blackberry Cheesecake Pots. I’ve not done a lot of event blogging but this one looked easy and a personal invite from Mardi (well, me and thousands of others) couldn’t be passed up! This event is currently being facilitated by Denise at chezus.com so I personally want to thank both of them for the work that I know goes into organizing this…Thank YOU!
The original recipe calls for blackberries but when I went shopping at the local grocery store, blackberries were scarce (read pricey) but raspberries were abundant so I decided that raspberries with a chocolate drizzled biscotti would be perfect for my tastes. I loved that this recipe was so easy except for requiring caster sugar and was measured in grams (I know, I know…we Americans are so weird but I know and love my cups and ounces!). The caster sugar was solved by my running regular sugar in the food processor a bit first…I figured if powder was coming from the food chute, it was ground fine enough!
Making it super easy were the biscotti. Thank you Nonni’s (that’s right…I bought those babies at Costco so I had to use them, I have a year’s supply).
Donna Hay’s Blackberry Raspberry Cheesecake Pots Flutes
Ingredients
- 8 oz (250g) cream cheese
- ¼ cup (55g) caster (superfine) sugar
- ¼ cup (60ml) pouring (single) cream
- 1 teaspoon vanilla extract
- 1/2 pint (120g) fresh raspberries
- 8 biscotti, to serve
Preparation
- Process the cream cheese, sugar, cream and vanilla in a food processor until smooth.
- Add half the raspberries and process until just crushed.
- Spoon into 4 x ½ cup-capacity dishes and refrigerate for 1 hour or until firm (FOUR??!! – I got it all into two champagne flutes…do I HAVE to share?)
- Serve with the biscotti and the remaining raspberries. Serves 4.
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{ 10 comments… read them below or add one }
Barb, I am really happy to see that you participated in this months HHDD. What I loved about this recipe was that you could use so many different types of berries. Raspberries was my second choice if I could not find the blackberries.
I hope you will participate again!
Thanks Denise…I loved the simplicity for a variety of reasons but what’s wrong with simple really when the end result is so decadently good!
Oooh, looks so delicious and elegant served like that. I loved this recipe and want to make them again and again – and next time I’ll make them in glasses like this. Beautiful, Barbara!
Very elegant dessert!
I love the raspberries. I had tossed around the same idea but then the blackberries finally went on sale – YEAH! I have a feeling I will be making this very often this summer using all sorts of berries.
I am glad you joined us in this round of HHDD & hope you will continue to play! I love her recipes!
I have to admit…since I knew I would be using biscotti with chocolate drizzle, the idea of raspberries was especially appealing; I love the mix of raspberries and chocolate!
They look amazing Barb! Thanks so much for playing along :-) It’s my new favourite “go-to” dessert for the summer!
So elegant served in your beautiful flutes. Well done!
Thank you Barbara! So glad this was so simple but amazing how elegant the right dish made it look. Considering I had nothing else in clear glass; was glad to think of these flutes; this criteria almost put me over the edge yesterday afternoon. Sort of surprised myself that I didn’t have 20 of some darling, clear glass dish stashed somewhere!
Wow -> simple, fast and sweet = Happy Jen! My kind of dessert