I have to admit it, right at the get-go: before I took on this challenge, I had never heard of Donna Hay.
Whoo, it feels good to get that off my chest!
For those of you who are like me, here's the rundown: she's basically Australia's Martha Stewart. No joke, go to her website; it's like a cross between Martha's and Bon Appetit. Each month, a host chooses a Donna Hay recipe for everyone to try (or tweak) and write a post about. The host then compiles the posts, and opens it to a vote. I love a challenge, and this month's recipe sounded especially delicious, easy, and very open to interpretation.
(If you're curious about the rules of this challenge, the facilitator, Chez Us, has posted them on their website, including a list of past challenges!)
(If you're curious about the rules of this challenge, the facilitator, Chez Us, has posted them on their website, including a list of past challenges!)
This month's challenge is hosted by Mardi of eat.live.travel.write. whose winning entry last month got her rights to host this month's event. A lady after my own heart, she picked one of my favorite desserts on the planet: cheesecake. Donna Hay's Blackberry Cheesecake Pots, to be precise, a smooth, creamy no-bake version just perfect for people like me (i.e. those without an oven...).
Of course, I always need to be different. I can't remember the last time I followed a recipe as written; it's an affliction, I'll admit. So I decided (as is allowed by the rules) that I would instead come up with my own interpretation of this recipe. The greatest thing about cheesecake is it lends itself to so many flavors.