Cheesecake with popcorn crumbles

Name: Cheesecake with popcorn crumbles
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 16
Ingredients: 75 g Butter; 150 g Wholemeal butter biscuits; 75 g Walnut kernels; 8 TABLESPOONS Maple syrup; 2 Eggs (size M); 1 pinch of ginger; 600 g Double cream cream cheese; 1 pinch Salt; 2 TABLESPOONS Cornstarch; 7-10 Tbsp grated nutmeg; 150 g Sugar; 2 TABLESPOONS Oil; 25 g Popcorn corn; 7-10 Tbsp Juice of 1 lemon; 4 sheets Gelatine; 400 g ripened cream; 3 TABLESPOONS Honey; 1 package Vanillin sugar; 50 g Raspberry jam without pieces; 7-10 Tbsp Oil; baking paper

AUTHOR
Isreal Robertson

DIFFICULTY
very easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 16

75 g Butter
150 g Wholemeal butter biscuits
75 g Walnut kernels
8 TABLESPOONS Maple syrup
2 Eggs (size M)
1 pinch of ginger
600 g Double cream cream cheese
1 pinch Salt
2 TABLESPOONS Cornstarch
7-10 Tbsp grated nutmeg
150 g Sugar
2 TABLESPOONS Oil
25 g Popcorn corn
7-10 Tbsp Juice of 1 lemon
4 sheets Gelatine
400 g ripened cream
3 TABLESPOONS Honey
1 package Vanillin sugar
50 g Raspberry jam without pieces
7-10 Tbsp Oil
baking paper

Directions

1
Melt the butter in a small pot. Finely chop the biscuits and walnuts in a universal chopper. Mix the crumbs, 2 tablespoons of maple syrup and butter. Lightly coat the bottom of a springform pan (24 cm Ø) with oil.
2
Press the crumb mixture onto it to form a smooth base. Chill for about 30 minutes.
3
Separate eggs. Grate ginger finely. Mix egg yolks, cream cheese, 6 tablespoons maple syrup, salt and starch. Season to taste with nutmeg and ginger. Beat the egg whites with the whisk of the hand mixer until stiff, slowly adding 50 g sugar.
4
Carefully fold the beaten egg white into the cream cheese mixture. Smooth the cheese mixture on the crumb base and bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for approx. 1 hour.
5
Take it out and let it cool down on a cake rack.
6
In the meantime, heat the oil in a large pot. Add the corn, close with a lid. When all the corn grains are popped up, remove the pot from the heat and pour the popcorn into a bowl.
7
Bring 75 g sugar, lemon juice and 2 tablespoons of water to the boil in a saucepan. Continue to simmer over medium heat until the sugar caramelises slightly. Add popcorn to the caramel, mix well and immediately place on a baking tray lined with baking paper.
8
Spread the popcorn while still hot and let it cool down.
9
Soak gelatine in cold water. Mix sour cream, honey, 25 g sugar and vanillin sugar. Squeeze the gelatine, dissolve and stir in 4 tbsp. of the sour cream, stir into the remaining sour cream.
10
Carefully remove the cheesecake from the mould and place it on a plate. Spread sour cream on top. Pull the jam in streaks through the sour cream. Chill the cake for at least 1 hour. Spread popcorn on the cake.