#Recipe Sweet ‘n’ Salty Upside Down #Cheesecake

sweet-n-salty-upsidedown-cheesecake-4

I recently ran a poll on my Twit-stream in connection with #NationalPopcornDay asking for votes for which recipe people would like to see from a selection of three. Each of the recipes used popcorn in an alternative way. Not that there’s anything wrong with just munching on a bag in front of a good movie! But you know me and how I like to mix it up a bit!

Think of this, if you will, as a “deconstructed” cheesecake. Literally flipping everything your familiar with about cheesecake on it’s head. “Salty taste in a cheesecake?”, you say, “That’s a bit unusual”. “The crumb layer is ON TOP!?!…well that’s just crazy!” Welcome to my world.

 

sweet-n-salty-upsidedown-cheesecake-1

Sweet ‘n’ Salty Upside Down Cheesecake

Cheesecake

200g Feta Cheesecake

300g Cream Cheese

130ml whipped cream

1/4 teaspoon salt

 

Caramel sauce

210g of sugar

85g butter

120ml double cream

 

Crumb topping

14g Sweet and Salty popcorn, crushed

90g digestive biscuit crumb

50g unsalted butter

2 tablespoons light brown sugar

sweet-n-salty-upsidedown-cheesecake-2

To make the cheesecake:

  • In a stand mixer bowl, beat the feta cheese until smooth.
  • Add in the cream cheese, half of the whipped cream and the salt, and mix until combined.
  • Add in the remainder of the whipped cream and mix again until fully combined.

 

To make the caramel sauce:

  • In a large saucepan, heat the sugar over a moderate heat. Continue to heat until the sugar turns a deep amber color. DO NOT STIR! If needed you can swirl the pan.
  • When the deep amber color has been reached add in the butter and stir until melted.
  • Once the butter has melted, remove the pan from the heat and stir in the cream. Take extra care here as adding the cream will cause the mixture to foam up and steam. Continue to whisk until the foaming subsides and the sauce is smooth.
  • Leave to cool fully before proceeding.

 

To make the crumb topping:

  • Over a medium heat melt the unsalted butter in a frying pan.
  • Add in the biscuit crumb and crushed popcorn. Toss to coat in the melted butter.
  • Mix in the brown sugar and stir to evenly coat.
  • Continue to stir until the crumb mixture gently browns and caramelises.
  • Remove the crumb mixture from the pan and allow to cool on a plate or bowl until needed.

 

To assemble:

  • In an oblong pie dish, spoon the cheesecake mixture and smooth.
  • Pour over the caramel sauce and spread to smooth.
  • Liberally sprinkle over the crumb mixture and lightly press down.
  • Refrigerate for at least 2 hours, preferably overnight.
  • Serve and enjoy!

sweet-n-salty-upsidedown-cheesecake-3

Advertisements

Recipe- Chilled Chocolate, Peanut Butter & Caramel Cheesecake

2015-08-28 17.53.15

Cheesecake- the dessert that can divide a nation. “Should it be chilled or baked?” is a question that could have come from the lips of Hamlet himself. After watching the “Desserts” episode of The Great British Bake Off I was throughly enthussed to try baked cheesecake. To be honest there has always been something about baked cheesecake that never hit the spot for me. Maybe I just never had a good one – they’ve ranged from custard tart-like to downright chalky and as a result my allegience and affections have always belonged to it’s cooler, and in my opinion, more sublime counter part- the chilled cheesecake. And here’s the result with my signature ubiquitious twist. Rich and chocolatey with a hint of peanut this is a thoroughly grow-up dessert. Little and often is the way ahead…little and often!

Chilled Chocolate, Peanut Butter & Caramel Cheesecake

200g digestive biscuits

90g  butter, cubed

110g caster sugar

150ml double cream

150g  dark chocolate, melted and cooled

3 tablespoons cocoa powder

560g cream cheese

4 tablespoons smooth peanut butter

200g Carnation tinned caramel

75g cocoa nibs

Chocolate curls, optional

2015-08-28 17.53.20

Method

– To make the base, blitz the biscuits in a food processor to make rough crumbs and then add the butter and 1 tablespoon of cocoa. Blitz again until it clumps together  and then spread them into a 23cm springform tin. Press the biscuit crumbs into the bottom of the tin to make an even base and refrigerate while you carry on making the filling.

– Carefully melt the chocolate in a bowl over hot water. Make sure the base of the bowl doesn’t touch the hot water. When melted, remove and leave to cool slightly.

– Whip cream until soft peak stage. Add cooled melted chocolate, then the cocoa powder. Mix well and set aside.

– In a stand mixer beat the cream cheese and sugar together for about 10 mins. Continue beating until there ae no sugar grains. Add in the peanut butter and mix until well combined.

– Fold in cream/chocolate mixture and mix thoroughly.

– Spread half the cheese filling on top of crushed biscuit base.

– Dot tablespoon size blobs of the caramel over the cheesecake filling. Once all the caramel has been used, spread the remaining cheese mix over this so the caramel it is completely covered.

– Decorate the top of the cheesecake with the cocoa nibs and the chocolate curls, if using.

– Place in refrigerate for minimum 3 hours, or overnight.

– Slice, serve and enjoy!