Cheesecake with salted caramel popcorn, blackberry curd and gingernut crumble
It’s cheesecake, but not as you know it! There are a few elements to prepare for this, but the results are spectacular. Ideal as a dessert to round-off a dinner party.
For the cheesecake
For the blackberry curd
For the gingernut crumble
For the salted caramel
For the popcorn
To make the cheesecake, whisk together the mascarpone, cream, yoghurt, half of the lemon juice and all the zest. Spread into a dish and place in the fridge.
Meanwhile, to make the blackberry curd, mash the blackberries in a bowl with a fork, and push through a sieve into a large saucepan. Add the egg, lemon zest, juice, sugar and butter. Place the pan over a medium heat. Stir until thick and then remove from the heat. Transfer to a clean bowl and place in the fridge.
Preheat the oven to 200C/180C Fan/Gas 6 and line a baking tray with greaseproof paper.
To make the ginger nut crumble, cream together the butter and sugar in a large bowl. Add the remaining ingredients and mix well. Place 12 heaped teaspoons of the mixture on the lined baking tray, allowing room for them to spread. Bake for 10 minutes and then leave to cool. Break into crumbs in a bowl.
To make the salted caramel, place the sugar and 100ml/3½fl oz water in a saucepan placed over a high heat. Bring up to a temperature of 185C without stirring. (You can do this by eye – when the caramel has reached a lovely golden-brown colour, it is ready.) Remove from the heat and carefully add the butter, salt and vanilla extract (the hot sugar will spatter and could burn you). Keep stirring until the caramel stops bubbling and spitting.
To make the popcorn, heat the knob of butter and drop of oil in a large pan over a medium heat, add the popcorn kernels, cover with a lid and leave to pop. When the popcorn has finished popping; stir in the salted caramel.
Layer the cheesecake mix in serving glasses with the blackberry curd on top. Decorate with the crumbled ginger nut and popcorn and serve.