Few desserts are as timeless as a homemade cheesecake. With its smooth, creamy filling and buttery biscuit base, it’s the kind of treat that suits everything from family dinners to birthday celebrations. The best part is that you don’t need to be an expert baker to create a Oreo Popcorn cheesecake that looks and tastes impressive. By following a few simple steps, you can make a dessert that’s rich, delicious, and full of flavour.
One of the secrets to a great cheesecake is starting with a firm biscuit base. Crushing your favourite biscuits into fine crumbs and mixing them with melted butter creates a sturdy foundation that complements the creamy filling. Press the mixture firmly into your tin and chill it before adding the filling to help it hold its shape.
Ingredients
150g digestive biscuits
50g light brown sugar
75g butter, melted
500g full-fat cream cheese
100g icing sugar
1 tsp vanilla extract
200ml double cream
Toppings (whatever you fancy, go wild)
Salted Caramel Popcorn
Oreos (oreo popcorn recipe)
Maltesers
Caramel sauce
Method:
Line the bottom of a cake tin with greaseproof paper. We’ve used a 23cm spring-form cake tin.
Crush the digestive biscuits in a bowl using the end of a rolling pin or spoon and set aside.
Melt the butter in a glass bowl over a saucepan, then add in the brown sugar and mix together.
Add the melted butter and sugar mixture to the crushed digestive biscuits.
Pour the digestive biscuit mixture into the tin and press down evenly with your hand.
Place cake tin into the freezer for an hour so the base can set.
In a large bowl, whisk together the cream cheese, icing sugar and vanilla extract until combined. Pour in the double cream and whisk until thick (this should only takes a few seconds).
Pour the cream cheese mixture on top of the biscuit base and use a knife to spread out evenly.
Place in the fridge for at least an hour so it can set.
Remove from the tin, place on a serving plate and Load up with your toppings, be generous with Salted Caramel Popcorn !
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