So I am going to keep this post relatively short and sweet... mostly because this is a small and sweet dessert. (But also because I need to get my butt in gear and my car in drive to head out to Las Vegas for the weekend!)
And, truth be told, I can't really write too much for this post that hasn't already been written by someone else. You see, last month Mardi of eat.live.travel.write hosted the Hay Hay it's Donna Day cooking event to honor Australian cookbook and magazine author Donna Hay. Before I read her post, I really had no idea who Donna Hay was, or why anyone would want to host a blogging event about her food. Well I read the history of the event provided by Mardi and Chez Us (here and here), and being naturally curious, I found some more information here. (Have you had enough links yet?) And truly, I think I love Donna Hay. I feel like she is Rachel Ray's better half meets Real Simple. Where have I been without her? Were it not for the fact that I already receive a stack of cooking magazines in the mail every month, I surely would be subscribing.
Anyway, back to the event: The thing is...the event is over. Yes my friends, I missed the deadline to submit my entry, oh woe is me. Mardi was even kind enough to be flexible with the deadline so that I could still submit this dessert, but with bridal showers, trifles, and plane rides, life just got in the way.
The event ended up being wildly popular, but thats really no surprise. I think all us bloggers were thinking, "Really, you are asking me to whip up a cheesecake pot in 10 minutes? Is there some catch? You say there isn't?? Hah! Awesome." Overall Mardi had twenty-four entries for her event, and the bloggers hailed from all over the globe. You can view the round-up of all the entries, and then you can keep checking out my little cheesecake pots.
They really are little (the photo is not deceiving you), but the taste is sweet and the texture is smooth. Overall, I was most impressed by how light and airy it was. Dare I say it, but it is vaguely reminiscent of those flavored, whipped cream cheeses that you can buy from the store or get from Einstein's Bagels. (I might have even scooped some out and spread it on bread at one point.) However, the best part about this dessert is that you really can throw it together at a moments notice, and you can substitute any flavors for the cherries.
So even though I didn't get to submit this for the main event, I am thrilled that Mardi introduced me to Donna Hay and that I got to make this dessert. Don't be surprised if you see more of Ms. Hay on The Cilantropist in the future.
White Chocolate Cherry Cheesecake Pots
8 ounces cream cheese
2 tablespoons powdered sugar
2 tablespoons tart black cherry jam
1/2 teaspoon vanilla extract
1/4 cup melted and cooled white chocolate
1/4 cup chilled whipped cream (or 1/2 cup if you want it very light)
Cherries for top
Blend the cream cheese in a food processor until it is no longer a solid block (just a few pulses), then add the next four ingredients and pulse until smooth.
Next, beat the whipped cream in a medium bowl until it forms soft peaks. Gently fold the cream cheese mixture into the whipped cream until it is all incorporated. Transfer to a small dish for serving (this can really be any cute little dish you like), and top with a few cherries for decoration.