birthday no. 26 | salted butterscotch popcorn cheesecake

 salted caramel cheesecake with caramelised popcorn | table twenty eight

It was my birthday a couple of weeks ago (or rather – it was when I first started writing this post but a month has now gone by) and the occasion was marked by some lovely gestures from dear friends.

I received this absolutely beautiful bunch of green and white blooms from my gorgeous friend Deneil, filled with freesias, chrysanthemums and lisianthus.

I was so taken with it that I had to get some photos of the florist’s creation…

birthday blooms | table twenty eight

birthday blooms | table twenty eight

birthday blooms | table twenty eight

I was also treated to a delicious homemade birthday lunch at Nicole and Mike’s, which was finished off with a rather spectacular cheesecake topped with cascading stack of popcorn and lashings of salted butterscotch sauce.

Hours of entertainment were also provided by their new Burmese kitten, Morris (a.k.a. Mini Morrie, a.k.a. Morris Minor).

As you can see from the photos he’s an absurdly adorable little guy, full of seemingly boundless energy until the batteries run out and he conks out for a nap wherever he happens to be at the time.

mini morris | table twenty eight

mini morris | table twenty eight

mini morris | table twenty eight

morris | table twenty eight

I’ve included the cheesecake recipe here, which is featured in food writer, stylist and journalist Rosie Birkett’s latest cookbook – A Lot on Her Plate.

Rosie is based in Hackney, East London, but travels the world to taste and report on different cuisines, recently specialising in North American cuisine having spent a sabbatical living in Vancouver, British Columbia.

salted caramel cheesecake with caramelised popcorn | table twenty eight

salted butterscotch popcorn cheesecake

from ‘a lot on her plate’ by rosie birkett


1 tbsp flavourless oil
generous pinch of sea salt
40g popcorn kernels

cheesecake
200g digestive biscuits
small handful of popcorn (from the quantity above)
pinch of sea salt
100g butter, melted, plus extra for greasing
500g mascarpone (or cream cheese, if preferred)
100g quark

80g icing sugar, plus extra to taste
100ml double cream

salted butterscotch sauce
1 tsp full cream milk
160ml double cream
145g light muscovado sugar
generous pinch of sea salt


First, make the popcorn.  Put a large pot with a lid over a medium-high heat and add the oil and salt.  Drop in a couple of popcorn kernels and cover the pan with a lid.  When the kernels start to pop, add the rest of the corn and cover with the lid.  Shake the pan to evenly coat the kernels and leave to heat up, shaking the pan around gently when they starts popping.  This will ensure the un-popped kernels get to the heat and the popped ones don’t burn on the bottom of the pan.

Set the lid slightly ajar to release some of the steam and make crisper popcorn.  Once the popcorn has stopped popping every few seconds, remove the pan from the heat and leave it to one side until all the popping has stopped completely.

Grease a 20 centimetre (8 inch) cake tin and line the base and sides with greaseproof paper.

To make the cheesecake base, place the biscuits in a sealed food bag and smash them with a rolling pin into crumbs, or put them in a food processor and grind to coarse crumbs.  Transfer to a mixing bowl and stir in a small handful of popcorn and a pinch of sea salt.

Melt the butter in a saucepan over a low heat and pour it over the crumbs.  Mix it all together with a fork and put your mixture into the cake tin.  Tap the side of the tin with the flat of your hand to even it out and gently compress the mixture with the back of a large spoon until it’s packed in and level.  You want it fairly well packed so that it holds together.  Transfer to the fridge to cool.

To make the salted butterscotch sauce, melt the butter, milk, cream, sugar and salt together in a medium non-stick saucepan, and – stirring continuously – bring to the boil.  Although it may look super tempting, don’t swipe your finger over the spoon: flesh and boiling sugar don’t mix!

Turn down to a simmer and cook for 10 minutes, stirring occasionally.  Remove from the heat and set to one side.  If, when it’s cooler, the mixture is stiff, warm it up over the heat with a splash of milk to loosen it.  You want it still warm and runny so that you can pour it over the cheesecake.

Put the mascarpone or cream cheese, quark and icing sugar into the bowl of a stand mixer.  Beat together until the mixture is well combined.  If you don’t have a stand mixer you can use an electric hand whisk.  Mix until the mixture an even consistency and thickening, then add the cream and continue to whisk.  You want a thick consistency but not over-whipped.

Pour in about half the salted butterscotch sauce and fold through the cream cheese mixture to create a ripple effect.  Taste and add more butterscotch sauce or salt if you feel it needs it.

Pile the mixture on top of the buttery biscuit base and smooth it down with the back of the spoon or a palette knife.  Cover with cling film and chill for at least two hours, then scatter the rest of the popcorn over the top, drizzle with the remaining butterscotch sauce and serve.

salted caramel cheesecake with caramelised popcorn | table twenty eight

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7 responses to “birthday no. 26 | salted butterscotch popcorn cheesecake

  • Nikki

    UNBELIEVABLE. This is so creative…. what an aesthetic delight! And stunning pictures as well. Simply gorgeous.

    Liked by 1 person

  • trucvert

    Looks like a perfect birthday cake to me – love the idea of the popcorn crunch with cheesecake.

    Like

  • If the Spoon Fits

    Omigosh, that cheesecake looks amazing! And those flowers are lovely – normally when it comes to flowers, I tend to navigate towards super girly, fluffy pink arrangements, but the greens here are so luscious, especially with the stark contrast of the white blooms – it’s just stunning! Happy belated :)

    Liked by 1 person

  • Abigail

    Oh Lordy this recipe is going to get me in trouble – I had a very (very) modest lunch. So hungry imagining this delicious thing! And a green and white bouquet gets me every time. Happy Belated Birthday as well!! :) Are you an April baby too?

    Like

    • angelica | table twenty eight

      Thanks Abigail :) I am an April baby indeed… And I’m inclined to think very much a Taurean at heart – house proud, simple tastes but good quality (unfortunately often with the high price tag!), lover of nature, animals and the countryside, and of course, very at home in the kitchen… Are you born in April too?? A fellow Taurean by any chance..?

      Like

      • Abigail

        April baby yes! But Aries. Of course I don’t know much about astrology but maybe I have a touch of Taurus? Those traits you listed don’t sound very far off for me too, just add stubborn! ;)

        Liked by 1 person

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