Caramel Popcorn Cheesecake
Fresh no-bake vanilla cheesecake with a caramel popcorn popcorn crust.
Ingredients:
Filling:
400g (2pkts) Emborg Cream Cheese
100g Caster/Icing /Caster Sugar
234ml Elmlea Double Cream
1tsp Vanilla Essence
A dash of Salt
Base :
Topping:
Directions:
Place the caramel popcorn in a spring tin. Leave some to spread on the top to decorate.
Melt the white chocolate and mix it well with the popcorn.
Spread the popcorn evenly at the bottom of the tin and refrigerate for 10 minutes.
In a large bowl place the cream cheese, sugar, vanilla extract, lemon juice, and a dash of salt.
Using a hand mixer combine them together, then add 234ml of the double cream.
Beat well until they are creamy and firm.
Spread the mixture on the popcorn base and flatten the surface.
Refrigerate for an hour.
Place the soft caramels in a bowl.
Warm the remaining 50ml of cream until it's about to boil.
Mix it with the caramels, mix well until they are all melted, and spread it evenly on top of the cheesecake.
If they don't melt completely, microwave them for 10 seconds.
Decorate with the remaining caramel popcorn and refrigerate for at least 4 hours before serving.
