Donna Hay’s 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
• 8 biscotti, to serve
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.
I happened to have a bit of time this past weekend so followed the recipe exactly:
Have to say that this did not firm up as much as I would have liked it to, even after a couple of hours in the fridge. It was more a yoghurt consistency, which was fine with me but if you want yours to be a little more firm, I would suggest using 35% (whipping) cream – I used 18% as per Donna’s recipe – and whipping it BEFORE you mix it into the cream cheese. I served it with a blackberry coulis:
And am excited to be able to eat this for breakfast this week!
So do please join me (Soyez nombreux as they say en France!) and make this recipe as per Donna’s instructions or you can add your own spin on it. I can’t wait to see what you come up with!
Don’t forget – you have until 6pm on Wednesday, May 19th to enter my Jamie Oliver Food Revolution Cookbook giveaway! Details here.