combining a few of my favourite loves into one decadent dessert… caramel, popcorn and cheesecake

I love a good cheesecake and my usual go to is a baked cheesecake. This time however I decided to experiment with a no bake caramel popcorn cheesecake with just the four ingredients in the filling: cream cheese, sour cream, caramel and gelatin. A good quality gelatin makes a difference when baking. I use I Quit Sugar: Gut Lovin’ Gelatin that is 100% natural and made from Australian pasture raised cows. There are other types of gelatin available made from a variety of sources so do your research if you are concerned about the quality or origin of yours.

The base is a mix of crushed arrowroot biscuit, popcorn and butter. The set cheesecake is topped with homemade caramel popcorn with a sprinkle of salt. I attempted to make the caramel popcorn in the Thermomix but found that it could not get hot enough to melt the sugar so this process is best left to a pot on the stove.

ingredients

• 1 cup popcorn kernels popped on the stove or 5 cups popcorn

for the base

• 200g arrowroot biscuits (I uses the Leda brand as they are gluten free)
• 60g butter
• 30g popcorn (2 cups)

for the filling

• 500g Philidelphia cream cheese
• 200g sour cream
• 250g Nestle Top n Fill Caramel
• 3 tsp gelatin
• 1/4 cup boiling water

for the caramel popcorn

• 60g butter
• 100g raw sugar
• 5g honey
• 3 cups popcorn

directions

for the base

1. Place biscuits into a food processor or blender and process until they resemble crumbs (Thermomix 5 seconds, speed 5).
2. Add butter and popcorn (trying to ensure no unpopped kernels are included) and mix until combined (Thermomix 10 seconds, speed 5).
3. Press mixture into a lined spring loaded cake tin and chill in the freezer while making the filling.

for the filling

1. Add cream cheese to your food processor or mixer and beat until smooth (Thermomix 10 seconds, speed 5).
2. Add sour cream and caramel and mix until combined (Thermomix 10 seconds, speed 5).
3. Make the gelatin and hot water mix and pour into the cheese mixture slowly and continue to mix for 30 seconds to ensure all combined. (Thermomix speed 3 for pouring and then 30 seconds on speed 7).
4. Pour the mixture on top of chilled base and place in fridge for a minimum of 4 hours.

for the caramel popcorn

1. Place butter, sugar and honey on small sauce pan and heat until boiling, stirring occasionally. Once boiling allow to bubble for 5 minutes.
2. Pour caramel over popcorn and stir until all the popcorn is covered in the mixture. Be careful not to let any caramel touch your skin and don’t be tempted to grab any pieces that might fall out of the bowl – It’s hot!
3. Spread the popcorn on a lined baking tray, sprinkle with salt and allow to cool. Break apart into small single pieces.
4. Once the cake is set decorate with caramel popcorn.
5. Store the excess in an airtight jar in the cupboard.
6. Enjoy your no bake caramel popcorn cheesecake!

For other cheesecake ideas click here.