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Raspberry Cheesecake Flutes

Donna Hay Cheesecake Pots - Raspberry instead of Blackberry!

by Barbara Kiebel on May 31, 2010

The original recipe for these flutes 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!

I’m participating in the Hay Hay it’s Donna Day food blogging event in which a blogger chooses a recipe by Australian cookbook author Donna Hay. 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).

Raspberry Cheesecake Flutes
 
Prep time
Cook time
Total time
 
Serves: Serves 4.
Ingredients
  • 8 oz (250g) cream cheese
  • ¼ cup (55g) caster (superfine) sugar (I put the sugar into my food processor to get it finer)
  • ¼ cup (60ml) pouring (single) cream (I used heavy cream)
  • 1 teaspoon vanilla extract
  • ½ pint (120g) fresh raspberries
  • 8 biscotti, to serve
Instructions
  1. Process the cream cheese, sugar, cream and vanilla in a food processor until smooth.
  2. Add half the raspberries and process until just crushed.
  3. 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?)
  4. Serve with the biscotti and the remaining raspberries.


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{ 11 comments… read them below or add one }

1 Lori September 3, 2012 at 5:41 pm

This sounds (and looks) like a wonderful and special treat. I can hardly wait to make this.

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2 Chez Us June 14, 2010 at 9:53 am

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!

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3 Creative Culinary June 14, 2010 at 9:48 pm

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!

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4 Jamie June 12, 2010 at 10:38 am

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!

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5 Maria June 2, 2010 at 2:51 pm

Very elegant dessert!

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6 Chez Us June 1, 2010 at 11:33 am

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!

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7 Creative Culinary June 1, 2010 at 11:56 am

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!

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8 Mardi@eatlivetravelwrite June 1, 2010 at 5:55 am

They look amazing Barb! Thanks so much for playing along :-) It’s my new favourite “go-to” dessert for the summer!

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9 Barbara Bakes May 31, 2010 at 10:13 pm

So elegant served in your beautiful flutes. Well done!

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10 Creative Culinary June 1, 2010 at 10:02 am

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!

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11 Jennifer (Savor) May 31, 2010 at 8:03 pm

Wow -> simple, fast and sweet = Happy Jen! My kind of dessert

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