Cheesecake with popcorn crumbles

Isreal Robertson
very easy
4 1
105 mins
105 mins


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
  • 25 g Popcorn corn
  • 7-10 Tbsp Juice of 1 lemon
  • 4 sheets Gelatine
  • 400 g ripened cream
  • 1 package Vanillin sugar
  • 50 g Raspberry jam without pieces
  • 7-10 Tbsp Oil
  • baking paper


  1. 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. 2

    Press the crumb mixture onto it to form a smooth base. Chill for about 30 minutes.

  3. 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. 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. 5

    Take it out and let it cool down on a cake rack.

  6. 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. 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. 8

    Spread the popcorn while still hot and let it cool down.

  9. 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. 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.

Nutrition Facts

360 kcal
33 g
22 g
6 g