popcorn cheesecake

Everybody loves popcorn, and who doesn’t love a good cheesecake? You’ve got two favourite things in life and you’ve put them together to create something even better

20 minutes prep.

10 minutes cooking

Serves 12

Ingredients

  • 250g Arnott’s Granita biscuits
  • 1 cup (10g) salted popcorn
  • 180g unsalted butter, melted

Popcorn filling

  • 60g unsalted butter, chopped
  • 6 cups (60g) salted popcorn
  • 5 titanium-strength gelatine leaves
  • 375g cream cheese, at room temperature
  • 375g fresh ricotta, at room temperature
  • 1 cup (220g) caster sugar
  • 450ml thickened cream, whipped

Caramel

  • 1 cup (220g) caster sugar
  • 100g unsalted butter, chopped
  • 1/2 cup (125ml) thickened cream

Method

  1. Grease base and sides of a 20cm square cake pan and line with baking paper, leaving 5cm overhanging.
  2. To make the cheesecake base, place biscuits and popcorn in a food processor and whiz to fine crumbs. Add butter and whiz until combined. Press the biscuit mixture into base of prepared pan and chill for 20 minutes or until firm.
  3. Meanwhile, for the popcorn filling, melt butter in a frypan over medium heat and cook, swirling pan regularly, for 2-3 minutes or until butter foams and turns a nut-brown colour. Remove from heat and set aside.
  4. Place popcorn in food processor and whiz until very finely chopped. Set aside.
  5. Soak gelatine in cold water for 5 minutes to soften. Meanwhile, in a stand mixer fitted with the paddle attachment, beat cream cheese, ricotta and sugar until smooth and sugar has dissolved.
  6. Squeeze excess liquid from the gelatine, then place in a saucepan over medium heat and cook, stirring, until melted. Gradually add gelatine to cream cheese mixture, beating until combined, then fold in brown butter, popcorn and whipped cream. Pour over biscuit base and smooth with a spatula. Chill for 4 hours or until firm.
  7. Meanwhile, for the caramel, place sugar and 1/4 cup (60ml) water in a small saucepan over medium heat and cook, stirring constantly, for 3 minutes or until dissolved. Increase heat to medium-high and bring to the boil. Cook, swirling the pan occasionally, for 6-8 minutes or until golden, then remove from heat and carefully add butter and cream, swirling the pan until combined.
  8. Return caramel mixture to medium-high heat and cook, stirring occasionally, for 3 minutes or until well combined and heated through. Transfer to a heatproof bowl and stand for 3 hours or until cooled and thickened.
  9. Remove the cheesecake from pan and spoon caramel over top, using the back of the spoon to create a rippled effect. Slice and serve immediately.
 
RECIPES

popcorn cheesecake

Everybody loves popcorn, and who doesn’t love a good cheesecake? You’ve got two favourite things in life and you’ve put them together to create something even better

20 minutes prep.

10 minutes cooking

Serves 12

Ingredients
Method

Ingredients

  • 250g Arnott’s Granita biscuits
  • 1 cup (10g) salted popcorn
  • 180g unsalted butter, melted

Popcorn filling

  • 60g unsalted butter, chopped
  • 6 cups (60g) salted popcorn
  • 5 titanium-strength gelatine leaves
  • 375g cream cheese, at room temperature
  • 375g fresh ricotta, at room temperature
  • 1 cup (220g) caster sugar
  • 450ml thickened cream, whipped

Caramel

  • 1 cup (220g) caster sugar
  • 100g unsalted butter, chopped
  • 1/2 cup (125ml) thickened cream

Method

  1. Grease base and sides of a 20cm square cake pan and line with baking paper, leaving 5cm overhanging.
  2. To make the cheesecake base, place biscuits and popcorn in a food processor and whiz to fine crumbs. Add butter and whiz until combined. Press the biscuit mixture into base of prepared pan and chill for 20 minutes or until firm.
  3. Meanwhile, for the popcorn filling, melt butter in a frypan over medium heat and cook, swirling pan regularly, for 2-3 minutes or until butter foams and turns a nut-brown colour. Remove from heat and set aside.
  4. Place popcorn in food processor and whiz until very finely chopped. Set aside.
  5. Soak gelatine in cold water for 5 minutes to soften. Meanwhile, in a stand mixer fitted with the paddle attachment, beat cream cheese, ricotta and sugar until smooth and sugar has dissolved.
  6. Squeeze excess liquid from the gelatine, then place in a saucepan over medium heat and cook, stirring, until melted. Gradually add gelatine to cream cheese mixture, beating until combined, then fold in brown butter, popcorn and whipped cream. Pour over biscuit base and smooth with a spatula. Chill for 4 hours or until firm.
  7. Meanwhile, for the caramel, place sugar and 1/4 cup (60ml) water in a small saucepan over medium heat and cook, stirring constantly, for 3 minutes or until dissolved. Increase heat to medium-high and bring to the boil. Cook, swirling the pan occasionally, for 6-8 minutes or until golden, then remove from heat and carefully add butter and cream, swirling the pan until combined.
  8. Return caramel mixture to medium-high heat and cook, stirring occasionally, for 3 minutes or until well combined and heated through. Transfer to a heatproof bowl and stand for 3 hours or until cooled and thickened.
  9. Remove the cheesecake from pan and spoon caramel over top, using the back of the spoon to create a rippled effect. Slice and serve immediately.
 
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