Mackie's Butterscotch Popcorn Cheesecake
Last updated: 9.45am, Thursday 24th March 2016
With Easter weekend coming up - here's an indulgent dessert recipe that will be sure to wow your Sunday lunch guests!
Mackie's Butterscotch Popcorn Cheesecake Recipe
For the base:
150g digestive biscuits
½ bag of Mackie’s Butterscotch Popcorn
150g melted butter
For the cheesecake:
600ml double cream
100g icing sugar
560g full fat cream cheese
397g Carnation caramel (caramel, not condensed milk!)
½ bag of Mackie’s Butterscotch popcorn
8” cake tin with a removable base
Whizz up the biscuits until they form a crumb consistency then add in half the bag of popcorn. Whizz this all again very shortly until the popcorn is slightly broken up. Mix this all with the melted butter and then press into the bottom of the cake tin. Put in the fridge to cool.
Beat the cream with the icing sugar until firm.
In another large bowl, beat the cream cheese until soft. Then fold in the cream mixture before adding half the tin of caramel – swirling this in to leave a ripple effect.
Smooth this mixture over the crumb base, before returning to the fridge for at least 3 hours to set.
Mix the remaining popcorn & caramel in a bowl until thoroughly coated.
Remove the cheesecake and place on a serving plate, before topping with the caramel popcorn.
Serve with a generous scoop of Mackie's Traditional Ice Cream!
This will keep in the fridge for a couple of days - if it lasts that long!