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🍰 Caramel Popcorn Cheesecake

313 kcal · 30 min · 4 servings

Caramel Popcorn Cheesecake Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Place cookies in a freezer bag and crush them finely.
  2. 2. Melt 150 grams of butter in a pot.
  3. 3. Mix the melted butter with the cookie crumbs.
  4. 4. Press the cookie mixture firmly into the bottom of a springform pan.
  5. 5. Place the pan with the crust in the refrigerator.
  6. 6. Soak gelatin in cold water.
  7. 7. Wash a lemon thoroughly with hot water and finely grate about one teaspoon of zest.
  8. 8. Cut the lemon in half and squeeze out the juice.
  9. 9. Stir cream cheese, mascarpone, 80 grams of sugar, lemon zest, and one tablespoon of lemon juice in a bowl until smooth.
  10. 10. Whip cream stiff using a hand mixer with a whisk attachment.
  11. 11. Squeeze out the soaked gelatin.
  12. 12. Warm the gelatin in a pot over medium heat until it is just liquid.
  13. 13. Carefully stir one to two tablespoons of the cream cheese mixture into the liquid gelatin.
  14. 14. Stir the gelatin mixture into the remaining cream cheese mixture.
  15. 15. Gently fold the whipped cream into the cheese mixture.
  16. 16. Spread the cream evenly over the cookie crust.
  17. 17. Place the cake in the refrigerator for at least three hours.
  18. 18. Melt 75 grams of sugar and four tablespoons of water in a pot over medium heat.
  19. 19. Stir the sugar constantly until it caramelizes and turns brown.
  20. 20. Stir in 25 grams of butter and 40 grams of room-temperature cream into the caramel.
  21. 21. Remove the butter caramel sauce from the heat and let it cool slightly.
  22. 22. Drizzle a quarter of the caramel as speckles over the cooled cheesecake.
  23. 23. Layer popcorn in the center of the cake.
  24. 24. Pour the remaining caramel sauce over the popcorn and the cake.
  25. 25. Let some sauce run over the edge if you like.

Nutrition per serving