3 years ago1,000+ Views
Nutella, popcorn and cheesecake? Who wouldn't love this? Thanks Chew Town for the amazing recipe! Ingredients: 3 cups unsalted popcorn 1/4 cup sugar 1/2 teaspoon sea salt flakes 6 tablespoons butter, melted 1 packet cream cheese (225g), softened 250g mascarpone cheese 3 tablespoons nutella, for filling 3 teaspoons Nutella, to serve handful crushed roasted hazelnuts, to serve Instructions: Preheat oven to 180°C. To make the popcorn crust, place popcorn in bowl of food processor a cup at a time and process until finely ground. In a medium bowl, mix ground popcorn, 1/4 cup sugar, sea salt and butter until combined. Divide mixture into thirds and then press mixture firmly onto bottom of three 10cm spring-form tins. Transfer to the oven and bake for 8 to 10 minutes or until lightly golden. Remove from oven and set aside to cool completely. While cooling, mix cream cheese, mascarpone and Nutella in a medium bowl with an electric mixer until well blended. Spread evenly over the popcorn crust in the tins and refrigerate for at least 2 hours or until ready to serve. To serve, first run a knife between the cake and the edge of the tin, then open the spring form lever and carefully remove the cheesecake. Top each cake with a teaspoon of Nutella and some crushed nuts.
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@alohajpark delicious... and you're right @galinda salted popcorn crust is something I could get into real fast. I've got a cakepop idea thst I'd like to create and post. and it's a chocolate base combined with bits of popcorn mixed. topped with crushed salted popcorn kernels. Any thoughts?
3 years ago·Reply
@marshalledgar That sounds incredible! I was going to say that I didn't think I could eat a full slice of this cake so a cake pop would be perfect! Plus cake pops are just the best, aren't they? ;)
3 years ago·Reply
@marshalledgar I'm looking forward to that post. I love cake, but the amount is too heavy for one person.
3 years ago·Reply
This sounds so perfectly sweet and salty...I need to try this!!!
3 years ago·Reply
Can't wait to try this with my new stand mixer!
3 years ago·Reply