Raspberry Cheesecake Flutes

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
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
Preparation
  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.


Comments

  1. says

    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!

  2. says

    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!

  3. says

    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!

    • says

      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!

    • says

      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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