Donna Who Blackberry What?

May 20, 2010

in American,Australian,Cheesecakes,Cremes & Custards,Italian,Recipes

Please don’t judge, to tell you the truth… and I’m almost embarresed to admit it. I had no idea nor had I heard of Donna Hay, until Mardi from Eat Live Travel Write invited me to participate in this event – Hay Hay it’s Donna Day (HHDD).

Isn’t it funny as soon as someone points something out to you, you seem to come across it more often then ever before? Like a coworker’s bad habbit, or tick. You just hear white noise until someone point it out, then unfortunately it’s there… for ever present.

So, like I said I haddn’t heard of Donna Hay until just a couple of days ago. Then, just this week I was at Barnes and Noble, I made a quick stop just to pick up my daily Americano fix.

As I was browsing through their endless magazine racks in the, what else? Culinary section I stumpled upon, yep you guessed it. A Doona Hay magazine, I did a double take once I saw it and I was about to pick it up and browse through it when I heard my coffee order was ready.

I was running late and didn’t have time to look through it. I do however intend to go back and take a quick gander, becuase now I’m just intrigued ‘cmon I hear she is the “Australian” Martha Stewart?!?!

Before we move on to the recipe I would like to quickly thank Denise of Chez Us for being our facilitator and for keeping the HHDD tradition going. – Feel free to invite me anytime dessert is involved! :)

Donna Hay's Blackberry Cheesecake Pots

Mardi picked a great dessert for us to share with you, it’s quick, it’s easy, it’s tasty, and… it’s perfect for summer. So enjoy!

Donna Hay’s Blackberry Cheesecake Pots
adapted from


250 grams cream cheese
1/4 cup (55g) caster (superfine) sugar
1/4 cup (60ml) heavy whipping cream
1 teaspoon vanilla extract
120 grams fresh blackberries, divided
8 biscotti, to serve


In a small bowl whip the heavy cream with a whisk attachment. In a medium bowl combine the cream cheese, sugar, whipped cream and vanilla extrack beat with paddle attachment or regular beaters until smooth.

Donna Hay's Blackberry Cheesecake Pots
Donna Hay's Blackberry Cheesecake Pots
Add half (60 grams) of the fresh black berries to the bowl and beat on medium speed until just crushed.

Spoon into 4 x ½ cup-capacity (125ml) dishes and refrigerate for 1 hour or until firm.

Donna Hay's Blackberry Cheesecake Pots

Serve with the biscotti and the remaining (60 grams) of blackberries. Serves 4.

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