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Salted butterscotch popcorn cheesecake

• Rosie Birkett

Published: August 30, 2017 at 9:23 AM

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Serves 8

Easy

Total time: 1 hr

+ chilling

A star rating of 5 out of 5.1 ratingRate

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Try this showstopping cheesecake for an easy dessert. If you want to make this ahead, omit the popcorn from the base, reserve half the butterscotch sauce for the topping and put freshly popped popcorn on the top of the cake on the day, then smother it in the sauce

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Try Rosie Birkett's popcorn cheesecake recipe from her book A Lot On Her Plate (£25, Hardie Grant), then check out our classic vanilla cheesecake and more best cheesecake ideas here.

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Ingredients

POPCORN

• 1 tbsp groundnut or or sunflower oil
• a pinch sea salt
• 40g popcorn or maize kernels

SALTED BUTTERSCOTCH SAUCE

• 30g unsalted butter

  diced

• 1 tsp milk

• 160ml double cream

• 145g light muscovado sugar

• a generous pinch sea salt

CHEESECAKE

• 200g digestive biscuits

• a pinch sea salt

• 100g butter

  plus extra for greasing

• 500g mascarpone or or soft cheese

• 100g quark or or thick natural yogurt

• 80g icing sugar

  plus extra to taste

• 100ml double cream

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Method

• step 1

  To make the popcorn, put a large pot with a lid over a medium-high heat, and add the oil and salt. Drop in a couple of popcorn kernels and cover the pan with a lid. When the kernels start to pop, add the rest of the corn and cover with the lid. Shake the pan to coat the kernels evenly and leave to heat up. When they start popping, shake the pan around gently to make sure the unpopped kernels get to the heat and the popped ones don’t burn at the bottom of the pan. (Set the lid slightly ajar to release some of the steam, to make the popcorn crisper.) Once the popcorn has stopped popping every few seconds, take it off the heat and leave it to one side until all the popping has stopped completely.

• step 2

  Butter a 20cm springform cake tin, and line the base and sides with greaseproof paper. To make the cheesecake base, put the biscuits in a sealed food bag and smash them with a rolling pin into crumbs, or put them in a food processor and grind to coarse crumbs. Tip into a mixing bowl, and stir in a small handful of popcorn and a pinch of sea salt. Melt the butter in a saucepan over a low heat and pour it over the crumbs. Mix it all together with a fork and tip it into the cake tin. Tap the side of the tin with the flat of your hand to even the crumb mix out, and gently compress it with the back of a large spoon until it’s packed in and level. You want it fairly well packed so that it holds together. Put in the fridge to cool.

• step 3

  To make the sauce, heat the butter, milk, cream, sugar and salt together in a medium non-stick pan, and, stirring continuously, bring to the boil. (Although it may look super-tempting, don’t swipe your finger over the spoon: caramel can give a nasty burn.) Turn down to a simmer and cook for 10 minutes, stirring occasionally. Remove from the heat and set to one side. If, when it’s cooler, the mixture is stiff, warm it up over the heat with a splash of milk to loosen it; you want it still warm and runny so that you can pour it over the cheesecake.

• step 4

  To make the cheesecake filling, put the mascarpone, quark or yogurt and icing sugar intoa mixing bowl or the bowl of a stand mixer, andbeat it together. (If you don’t have a stand mixer,use an electric hand whisk.) Mix until wellcombined and thickening, then add the creamand continue to mix. You want it thick, butnot over-whipped. Pour in half the saltedbutterscotch sauce, and fold it through the creamcheese mixture to create a ripple effect. Taste itand add more sauce or salt if you feel it needs it.

• step 5

  Pile the mixture on top of the buttery biscuit base and smooth it down with the back of the spoon or a palette knife. Cover with clingfilm and chill for at least 2 hours or until it is set. Remove from the tin, then scatter the rest of the popcorn over the top, drizzle with the remaining butterscotch sauce and serve.

Got you in the mood for cheesecake? Try our top cheesecake recipes here.

Authors

Rosie Birkett

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