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!
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
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.
Spoon into 4 x ½ cup-capacity (125ml) dishes and refrigerate for 1 hour or until firm.
Serve with the biscotti and the remaining (60 grams) of blackberries. Serves 4.