less than 30 mins
less than 10 mins
By Matt Tebbutt
From Saturday Kitchen
For the base
- 250g/9oz caramelised biscuits
- 125g/4½oz salted butter, melted
For the cheesecake cream
- 300g/10½oz cream cheese
- 150g/5½oz mascarpone
- 1 vanilla pod, seeds removed
- 50g/1¾oz icing sugar
For the coconut and milk chocolate topping
- 100g/3½oz milk chocolate, broken into pieces
- desiccated coconut
- coconut flakes
For the salted caramel popcorn topping
- 25g/1oz unsalted butter
- 140g/5oz soft light brown sugar
- 150ml/5fl oz double cream, plus a splash
- pinch sea salt
- 50g/1¾oz dark chocolate, broken into pieces
- large handful plain popcorn, crushed
For the cranachan topping
- 150g/5½oz raspberries, halved, plus 4 left whole
- 1 tbsp honey
- splash whisky
- 1 tbsp oats, toasted
To make the base, place the biscuits and melted butter in a food processor and blend to crumbs. Set aside until ready to serve.
Meanwhile, to make the cheesecake cream, beat the cream cheese, mascarpone, vanilla seeds and sieved icing sugar together in a bowl. Set aside until ready to serve.
To make the salted caramel popcorn topping, place the butter and sugar in a saucepan over a medium heat and cook until the sugar has melted and turned a caramel colour. Stir in the double cream and salt and remove from the heat.
Place the chocolate in a heatproof bowl over a pan of gently simmering water (do not let the water touch the bowl) and melt gently. Remove the bowl from the heat.
To make the cranachan topping, heat the raspberries in a pan over a medium heat with the honey and whisky. Mash together and pass through a sieve, adding a little water if needed. Set the sauce aside.
To make the coconut and chocolate topping, place the chocolate in a heatproof bowl over a pan of gently simmering water (do not let the water touch the bowl) and melt gently. Remove the bowl from the heat.
Dry fry the desiccated coconut and coconut shavings in a frying pan until lightly golden.
When ready to serve, sprinkle the biscuit crumbs onto four serving plates in 3 piles then top each pile with a quenelle of the cheesecake cream. Top each of the quenelles with one of the toppings.
To finish the salted caramel popcorn cheesecakes, sprinkle over the popcorn then top with some salted caramel sauce and a drizzle of the melted chocolate.
To finish the cranachan cheesecakes, drizzle over the raspberry sauce, sprinkle with toasted oats and top with a raspberry.
To finish the coconut and milk chocolate cheesecake, sprinkle a pinch of the two types of coconut on top and drizzle the melted chocolate over.