<\/em><\/strong><\/p>\n

\n

A popcorn cheesecake that goes straight to the heart and delights the senses ;). A vanilla cheesecake (intentionally not too tall), topped with a layer of salted caramel and crunchy popcorn. It tastes absolutely incredible and looks just as impressive. It doesn\u2019t sink, it\u2019s not difficult to make, and it\u2019s truly one of a kind. It\u2019s guaranteed to be a showstopper at any party!<\/em><\/p>\n<\/blockquote>\n

Ingredients for the base:<\/span><\/p>\n

\n
• 2 packs plain biscuits (such as petit beurre)<\/li>\n<\/ul>\n

  Ingredients for the salted caramel:<\/span><\/p>\n

  \n
  • 220 g sugar<\/li>\n
  • 60 ml water<\/li>\n
  • 120 ml double cream<\/li>\n
  • 30 g butter<\/li>\n
  • a generous pinch of salt<\/li>\n<\/ul>\n

    Place the sugar and water in a small saucepan. Bring to the boil, then reduce to medium heat and cook until the sugar dissolves. Continue cooking (without stirring \u2013 you can gently swirl the pan) for about 5 minutes, until the syrup turns from pale golden to a deep amber colour. Remove from the heat and carefully pour in the cream (it will bubble vigorously). Add the butter and salt, and stir until combined. Return to the heat briefly and cook for about 30 seconds, stirring. Leave to cool completely.<\/p>\n

    Ingredients for the cheesecake filling:<\/span><\/p>\n

    \n
    • 750 g full-fat or semi-fat curd cheese, finely ground<\/li>\n
    • 250 ml double cream<\/li>\n
    • 2 large eggs<\/li>\n
    • 1\u00bd tablespoons potato starch (or cornflour)<\/li>\n
    • 1\u00bc cups caster sugar<\/li>\n
    • 1 teaspoon vanilla paste or extract<\/li>\n<\/ul>\n

      All ingredients should be at room temperature.<\/p>\n

      Place all ingredients in a mixing bowl and mix until just combined (either with a mixer or a whisk). Do not overmix to avoid incorporating too much air.<\/p>\n

      Line a 33 \u00d7 23 cm baking tin with baking parchment. Arrange the biscuits tightly on the base and pour over the cheesecake mixture. Smooth the surface.<\/p>\n

      Bake at 160\u00b0C for about 45 – 50 minutes, until set. If needed, extend the baking time slightly. Remove and allow to cool completely (preferably overnight).<\/p>\n

      The next day, spread the salted caramel over the cheesecake, reserving a few spoonfuls for decoration. If the caramel has thickened too much, gently warm it to loosen. Top with popcorn (recipe below) and drizzle with the remaining caramel.<\/p>\n

      Ingredients for the popcorn:<\/span><\/p>\n

      \n
      • popcorn kernels<\/li>\n
      • oil<\/li>\n
      • salt<\/li>\n<\/ul>\n

        Heat a thin layer of oil in a pan. Add a single layer of kernels, cover with a lid, and cook until they begin to pop. Reduce the heat slightly and continue until the popping stops. Remove from the heat, uncover, season with salt and allow to cool.<\/p>\n

        Enjoy!<\/p>\n

        <\/figure>\n

         <\/p>\n

        <\/p>\n","protected":false},"excerpt":{"rendered":"

        A popcorn cheesecake that goes straight to the heart and delights the senses ;). A vanilla cheesecake (intentionally not too tall), topped with a layer of salted caramel and crunchy popcorn. It tastes absolutely incredible and looks just as impressive. It doesn\u2019t sink<\/p>\n","protected":false},"author":1,"featured_media":6472,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[53],"tags":[121,104],"duration":[],"tag_group":[],"class_list":["post-6471","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-baked-cheesecakes","tag-curd-cheese","tag-double-cream"],"acf":[],"yoast_head":"\n