Salted Acacia Honey & Ginger Cheesecake With Sweet Popcorn
This recipe is actual heaven! what more could you want? Salted caramel, popcorn and honey... put together in a cheesecake!
(credit to @stooeys )
300g ginger biscuits
600g Full Fat Cream Cheese
100 g Icing Sugar
1-2 tsp Vanilla Extract
300 ml Double Cream
150g Hilltop Organic Acacia Honey
- 1 tsp lemon
- 2 tbsp water
2 tbsp double cream
Sprinkle salt flakes
4 tablespoons popcorn kernels
1 tsp vegetable oil
Salted Caramel Topping:
For the cheesecake:
Fill cake tin with clingfilm (so we can easily lift out once chilled).
Blitz biscuits and add melted butter slowly. Flatten into the bottom of cake tin and chill.
In a bowl, add all other than double cream and mix together until thick, stream in double cream and whisk a little further until incorporated (its better to under-whip here than over-whip!).
Add to cake tin and chill for 8 hours (or overnight).
For the salted Acacia Honey sauce:
Add water to a pan on medium heat then squeeze in honey and half a lemon. Stir until rapid form in the middle and then swill the pan until the colour changes to a nutty brown.
Turn the heat off, add double cream and salt flakes and then stir together and set aside in a bowl (this will harden but just heat up in the microwave before drizzling on top of the popcorn & cake later).
Add vegetable oil to the pan with a lid and once hot, pour in the popcorn kernels and top with a lid.
Keep shaking the pan to make sure the popcorn doesn’t burn and to ensure all the corn are popping.
Once the cheesecake has chilled, decorate as desired and serve!