Ingredients
Base
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125g pretzels
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125g plain sweet biscuits
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125g unsalted butter, melted
Cheesecake
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500g full-fat cream cheese, softened
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1 ¼ cup (190g) icing sugar
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3 tsp Butter Popcorn Flavour for Icing
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2 cups (500ml) thickened cream, room temperature
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2 sachets Queen Gelatine Powder
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¼ cup (60ml) boiling water
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Caramel popcorn, to top
Method - Base
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1
Place pretzels and biscuits in a food processor and process to a fine crumb, and butter and process to combine. Pour into prepared pan and press into base using the back of a spoon. Place in fridge to chill for 20 minutes.
Method - Cheesecake
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1
In the bowl of a stand mixer fitted with the paddle attachment, combine cream cheese and icing sugar. Add Butter Popcorn Flavour for Icing and cream, mixing until smooth. Sprinkle gelatine over boiling water and mix to dissolve. Mixing constantly, gradually add to cheesecake mixture in a thin stream and mix until well combined.
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2
Place in the fridge for 2-3 hours to chill, before topping with caramel popcorn to serve.
Recipe Note: If you do not have a 20cm cake tin, you can make in a 20cm round tin or 26cm x 16cm slice tin.
Comments & Reviews
Must be out of touch,Buttered Popcorn flavour OMGosh… 💜🤩
Lindi