🍔 Food · Travel Nutella chessecakes with salted popcorn crust

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NUTELLA CHEESECAKES WITH SALTED POPCORN CRUST

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NUTELLA CHEESECAKES WITH SALTED POPCORN CRUST

• 3 cups unsalted popcorn
• 1/4 cup sugar
• 1/2 teaspoon sea salt flakes
• 6 tablespoons butter, melted
• 1 packet cream cheese (225g), softened
• 250g mascarpone cheese
• 3 tablespoons nutella, for filling
• 3 teaspoons Nutella, to serve
• handful crushed roasted hazelnuts, to serve

Preheat oven to 180°C.

To make the popcorn crust, place popcorn in bowl of food processor a cup at a time and process until finely ground. In a medium bowl, mix ground popcorn, 1/4 cup sugar, sea salt and butter until combined.

Divide mixture into thirds and then press mixture firmly onto bottom of three 10cm spring-form tins. Transfer to the oven and bake for 8 to 10 minutes or until lightly golden. Remove from oven and set aside to cool completely.

While cooling, mix cream cheese, mascarpone and Nutella in a medium bowl with an electric mixer until well blended. Spread evenly over the popcorn crust in the tins and refrigerate for at least 2 hours or until ready to serve.

To serve, first run a knife between the cake and the edge of the tin, then open the spring form lever and carefully remove the cheesecake. Top each cake with a teaspoon of Nutella and some crushed nuts.

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