Salted Caramel Popcorn Cheesecake
A no-cook salted caramel popcorn cheesecake offers an easy-to-make, flavorful dessert.
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Instructions
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Combine digestive crumbs, popcorn, and salt in a bowl. Mix with melted butter. Press the mixture into a cake tin to form an even base, then chill.
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In a saucepan, melt butter, milk, cream, sugar, and salt over gentle heat, stirring until combined. Bring to a gentle boil, then reduce heat and simmer for 10 minutes to form a glossy sauce. Cool the sauce until thickened.
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Beat cheese, yogurt, and icing sugar; then add cream and beat until the mixture is thick and glossy, avoiding over-whipping.
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If the cooled sauce is too thick, warm it slightly to restore runniness. Fold half of the sauce into the cheesecake filling for a rippled effect. Add more sauce to taste, if desired.
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Pour the filling over the chilled base and smooth the surface. Cover and chill for at least two hours until firm.
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Remove the cheesecake from its tin and place on a serving plate. Pile remaining popcorn on top, pressing the initial layer into the cake. Warm the remaining sauce and drizzle over the piled popcorn, allowing it to run down the sides.