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
- 8 oz (250g) cream cheese
- 1/4 cup (55g) caster (superfine) sugar (I put the sugar into my food processor to get it finer)
- 1/4 cup (60ml) pouring (single) cream (I used heavy cream)
- 1 teaspoon vanilla extract
- 1/2 pint (120g) fresh raspberries
- 8 biscotti, to serve
- Process the cream cheese, sugar, cream and vanilla in a food processor until smooth.
- Add half the raspberries and process until just crushed.
- 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?)
- Serve with the biscotti and the remaining raspberries.