This butterscotch popcorn cheesecake is a real showstopper

This delicious dessert recipe that includes popcorn, cheesecake and butterscotch sauce can also be gluten-free.

Dreamed up by the individuals behind Drambuie, this cheesecake is an an indulgent dish with an actual wow issue.

The butterscotch sauce options the well-known whisky liqueur in addition to golden syrup and seasalt.

Remember to take a look at our different sweet treat recipes for extra inspiration.

Gluten-free Drambuie butterscotch popcorn cheesecake

Serves 8

For the bottom:

• 250g gluten-free ginger biscuits
• 100g butter, melted
• Pinch of salt

For the Drambuie butterscotch:

• 50g butter
• 125g mild delicate brown sugar
• 100g golden syrup
• 2½ tbsp Drambuie
• 150ml double cream
• Beneficiant pinch sea salt

For the filling:

• 600g delicate cheese
• 100g icing sugar, sifted
• 150ml double cream

For the topping:

• 1 tbsp sunflower oil
• 40g popcorn kernels

Methodology

1. Grease a 20cm springform cake tin with butter and line the bottom and sides with greaseproof paper. To make the bottom, place the biscuits right into a sealed meals bag and provides them a bash with a rolling pin till they’re coarse crumbs.
2. Pour right into a mixing bowl and blend with the melted butter and the salt. Tip the combination into the ready cake tin and push down firmly along with your hand to kind a good layer. Chill within the fridge when you put together the filling.
3. To make the Drambuie butterscotch sauce, put the butter, sugar and golden syrup in a medium heavy-based pan. Warmth gently till the sugar has dissolved then simmer for an additional 5 minutes. Flip off the warmth then add the Drambuie and slowly stir within the double cream, till easy. Stir in a pinch of salt. Enable to chill.
4. To make the filling, beat collectively the delicate cheese and icing sugar till easy and thick, then beat within the double cream till starting to thicken, being positive to not over-whip the combination. Pour half of the Drambuie butterscotch into the delicate cheese combination and fold by. Set the remainder of the butterscotch apart.
5. Spoon the cheese combination over the biscuit base, smoothing it in a good layer with a palette knife. Cowl and chill within the fridge for at the least two hours, or in a single day.
6. The popcorn is greatest served contemporary so if you’re making the cheesecake a day forward, make the popcorn simply earlier than assembling. Warmth the oil and popcorn kernels in a heavy-based pan with the lid clamped on. As soon as the kernels start to pop give the pan a shake to cease them catching and take away from the warmth as soon as the popping has slowed proper down. Open the lid barely to permit the steam to flee, eradicating it utterly as soon as the popping has stopped.
7. In the meantime, gently heat the butterscotch till it’s pourable once more. Pour about 4 tablespoons over the popcorn and blend in order that it’s coated within the sauce.
8. Pile the popcorn on high of the cheesecake and pour some extra sauce excessive, drizzling it down the edges of the cheesecake. Sprinkle with sea salt flakes. Serve the cheesecake with any remaining butterscotch in a jug.

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