Caramel Peanut Popcorn Cheesecake

How to Make

• Step 1: Heat oil in a large heavy-based saucepan over moderately high heat and add popping corn kernels, cover with a tight fitting lid and cook covered for 3 minutes or until all the kernels have popped.

• Step 2: Remove from heat and cool and then stir in chopped peanuts and sea salt flakes through the popcorn.

• Step 3: Line a 20cm springform pan with baking paper.

• Step 4: Place the sugar, butter and golden syrup in a medium heavy-based saucepan and cook and stir over low heat for 3 minutes or until sugar dissolves.

• Step 5: Increase heat and bring to the boil and then reduce heat and simmer for 5 minutes or until mixture is a rich caramel colour and then remove from heat and allow bubbles to subside and then stir caramel through popcorn until coated and then reserve 1/2 cup of the popcorn mixture.

• Step 6: Using a spoon, press the remaining popcorn mixture firmly over base of prepared pan, level surface and set aside for 30 minutes to set.

• Step 7: Top with melted chocolate and then set aside for a further 15 minutes to set.

• Step 8: Meanwhile, sprinkle gelatine over boiling water in a heatproof jug and whisk until dissolved.

• Step 9: Combine cream cheese, extra sugar and essence in a food processor and process until smooth and then add cream and gelatine mixture to cream cheese mixture and pulse to combine and then add melted chocolate, pulsing to combine.

• Step 10: Pour cream cheese mixture over chocolate in pan and level surface and chill for 6 hours until firm.

• Step 11: Serve topped with reserved caramel popcorn.