Snickers cheesecake with popcorn base

Name: Snickers cheesecake with popcorn base
Cook time: 30 min
Total time: 30 min
Yield: 16
Ingredients: 250 g Sugar; 2 TABLESPOONS Butter; 1 pinch Sea salt; 50 g Popcorn; 6 sheets Gelatine; 175 g Chocolate peanut bar with caramel; 600 g Double cream cream cheese; 250 g Ricotta; 1 package Vanillin sugar; 250 g Whipped cream; 7-10 Tbsp Oil

AUTHOR
Lenora Decker

DIFFICULTY
very easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 16

250 g Sugar
2 TABLESPOONS Butter
1 pinch Sea salt
50 g Popcorn
6 sheets Gelatine
175 g Chocolate peanut bar with caramel
600 g Double cream cream cheese
250 g Ricotta
1 package Vanillin sugar
250 g Whipped cream
7-10 Tbsp Oil

Directions

1
Lightly brush the base of a cake plate with oil. Place a cake ring (26 cm Ø) on the plate. Caramelise 100 g sugar in a frying pan. Add butter and sea salt and melt in the caramel.
2
Pull off the stove. Add the popcorn, mix everything up. Pour the mixture onto the cake plate and spread. Let it cool down a bit, then press it even flatter with your hands.
3
Soak gelatine in cold water. Chop peanut bars into small pieces. Stir cream cheese, ricotta, vanillin sugar and 150 g sugar until smooth. Whip cream until stiff. Squeeze the gelatine well, dissolve over a warm water bath.
4
Stir a little cream into the gelatine, then stir everything into the rest of the cream. Fold in the cream and 150 g peanut bar. Pour the cream onto the base and spread it out loosely. Sprinkle the rest of the bars on top.
5
Chill for about 3 hours. Remove cake ring before serving.