I am sure you have heard the rumor by now that Mardi of Eat. Live. Travel. Write is hosting this round of Hay Hay it’s Donna Day. I was really excited that she said she had the time as I had to beg her to get her entry in last month – sorry about that “gentle” nudge!
Mardi decided to sweeten up HHDD this month with Blackberry Cheesecake Pots. I made this recipe last Saturday – it did not last long enough to photograph it. So, I made it again on Sunday, snap some pictures and we shoveled it into our big mouths! Easy. Delicious. Basically cheesecake filling in a cup. This is one of those fall-on recipes to have when you need a quick dessert for guests. It has cream cheese, sugar, a little cream and fruit. Simple, right! I did add a little more cream cheese then the recipe called for as well I cut the sugar down a bit and added vanilla bean paste. Really lovely! Thank you Mardi for hosting this month’s HHDD and for picking a winning recipe!
What are you waiting for? Time to get cooking …
Recipe: Blackberry Cheesecake Pots
- 250g cream cheese
- ¼ cup (55g) caster (superfine) sugar
- ¼ cup (60ml) pouring (single) cream
- 1 teaspoon vanilla extract
- 120g fresh blackberries
Process the cream cheese, sugar, cream and vanilla in a food processor until smooth. Add half the blackberries and process until just crushed. Spoon into 4 x ½ cup-capacity (125ml) dishes and refrigerate for 1 hour or until firm. Serve with the biscotti and the remaining blackberries. Serves 4.