You now know my love for baking. Isn’t it fun? To create cakes, amend recipes and try to create your own? Of course there is a lot of trials and errors. As a matter of fact, results are not always what we expect, but that is part of the learning experience, am I right?!
Not so long ago, Popcorn Shed worked with me on creating a salted caramel popcorn cake. However, this time, they sent me chocolate popcorn which I used to make a no-bake chocolate popcorn and caramel cheesecake! So here is the recipe!
Ingredients for the cheesecake
For the popcorn base
-80g Pop’N’ Choc Popcorn Shed chocolate popcorn
For the cheesecake
-500g cream cheese
-1 tsp vanilla extract
-100g icing sugar
-150g Caramel Carnation
-300ml whipping cream
For the caramel sauce
-225g brown sugar
-1 tsp vanilla extract
For the decorations
-150ml whipping cream
-2 tbsp icing sugar
-More chocolate popcorn
Method for the cheescake
1. The popcorn base. Melt 25g of butter and 200g of marshmallow in a pan over medium heat. Then, pour the melted marshmallow over the 80g of popcorn in a bowl. Mix until popcorn is all glued together.
2. Spray your cake tin with non sticky oil or cover in flour. Pour the sticky marshmallow and flatten to create a round base. Set aside in the fridge.
3. The cheesecake. In a bowl, using an electric mixer, whisk together the cream cheese, vanilla, icing sugar and caramel until smooth and lump free.
4. Then, pour into the mix the double cream and continue to whisk for a couple of minutes until it is very thick and mousse like. When finishing mixing, it should hold itself like an Italian meringue would.
5. Spread over the popcorn base and leave to set in the fridge 5 to 6 hours. Or overnight to make sure it sets.
6. The caramel sauce. Bring to a boil over medium heat 225g brown sugar, 125g butter and 60ml milk. Cook until it thickened then remove from heat. Using a tea spoon, drizzle the caramel sauce on top of the cake. Put the remaining in a jar for later use.
7. The topping. In a bowl, whisk together with an electric mixer 150ml whipping cream, 2 tbsp icing sugar and vanilla extract. Once solid, pour into a piping bag. Pipe all around the corner of the cake. Pipe in the middle.
8. Add popcorn on top of each cream mount. Shred popcorn in a plastic bag. Sprinkle on top of the cake. Et voilà! Ready to eat for tea time!
So what do you think? Using popcorn and marshmallow as the base of the cake? And the whole cake idea? Will you try it? Have you ever tried Popcorn Shed popcorn before? What did you think?
Thanks a lot for stopping by! I hope you liked this post.
See you soon. Love. Corinne
*I was sent the popcorn as a gift but all opinions remain my own.