The lovely folk over at Butterkist sent me a box full of their yummy new Butterkist Discoveries range to try out including Salted Caramel, Hickory BBQ Pulled Pork and Sweet Chilli and Zesty Lime flavours.
The idea was for me to create a recipe using one of these great new flavours and come up with my very own Butterkist creation. I have to confess that the temptation just to eat the lot was strong. I think the Hickory BBQ Pulled Pork flavour lasted all of ten minutes – we devoured the lot! They have this great sweet smoky barbecue taste and it just works brilliantly. I think it is that whole savoury/sweet thing. The Salted Caramel were absolutely delicious too and great with ice cream as a sundae treat. I love salted caramel anything but as a popcorn flavour it really does hit the spot.
For the Sweet Chilli and Zesty Lime flavour though, I had great plans. One of my favourite flavour combinations has to be chocolate, chilli and lime. They compliment each other so well. I wanted to use the popcorn to come up with something really special and maybe not what you might think of straight away for a savoury flavour. So here is my recipe for a Butterkist popcorn cheesecake!
I always think that it’s good to have a no bake cheesecake recipe that you can always rely on. Obviously I am making this one with a Butterkist popcorn topping but once you have perfected that basic recipe, it is so versatile. Cheesecake is an easy thing to make but it is something that is all the better for taking your time over. Really it is one of those think ahead desserts as it really does benefit from being refrigerated overnight before eating.
Right, let’s get cooking! First of all, grease and line a loose-bottomed tin. Then place the chocolate digestive biscuits in a sealed food bag and give them a good bash with a rolling pin until all crushed. I normally find that little people are very keen to help out with this bit! I used dark chocolate biscuits for that extra chocolately hit but milk chocolate ones would be fine if you prefer. Now place the crushed biscuits in a bowl and pour on the melted butter and give it a good stir so the crumbs are all covered. You then need to put this mixture in the lined tin and press down firmly with the back of a spoon making sure that the base is evenly covered. Now place this in the fridge to set for an hour if possible.
Next take a mixing bowl and add the cream cheese, double cream and icing sugar and whisk until firm. Now spoon this on top of the set biscuit layer. It needs to be smooth making sure that you don’t have any air bubbles and then you need to put it back in the fridge for as long as possible but preferably overnight.
Bring the cheesecake to room temperature by taking it out of the fridge about thirty minutes before serving and carefully remove from the loose bottomed tin. Place on a serving plate and top with a generous helping of Butterkist Sweet Chilli and Zesty Lime popcorn. Et voila!
Blowing my own trumpet here but this cheesecake was UH-MAZE-ING! Second helpings all round! The combination of the chocolate, chilli and lime really worked really well with the rich creamy cheesecake. The popcorn was just such a lovely twist on this classic dessert and one that I will definitely create again.
I must say a HUGE thank you to Butterkist for inviting me to take part in the #MyButterkistCreation challenge I had so much fun!