Salted Caramel Popcorn Cheesecake Recipe
Michelle Engelbrecht’s Salted Caramel Popcorn Cheesecake Recipe
Makes: 1 x 24cm round cheesecake
1 ½ packets Marie Biscuits
200g Sated Butter, melted
Crush the biscuits in a Thermomix-or liquidizer, add melted butter.
Press biscuit mixture into a 24cm spring form tin.
230g Cream Cheese
385g Condensed Milk
1 small fresh lemon
10g of Gelatine Powder
20ml cold water
20ml hot water
Whip the fresh cream, add the cream cheese, and beat for a few seconds to combine.
In a separate bowl, mix the condensed milk and lemon juice of a small lemon together.
Soak the gelatine in 20ml of cold water, then add 20ml of hot water and let cool, till Luke warm.
Add to Condensed milk mixture. Add the condense milk mixture to the Cream and Cream cheese, beating for a few seconds to combine.
Pour the mixture into spring form with biscuit base.
½ cup cream
¼ cup Golden Syrup
50g Salted Butter
½ cup White Sugar
1 tsp Oryx salt
¼ cup PopCorn
½ cup Pretzels
Bring the Cream, Syrup, Butter, and Sugar to the boil and let it simmer for 4 minutes or until caramalised.
. Add the salt. Pop the popcorn
Stir in ¾ of the caramel with the popcorn, and bake at 100 degrees Celsius for 1 hour, stirring every 15mins.
On serving: Sprinkle popcorn and pretzels over cheesecake and drizzle with remaining caramel.