Snickers cheese cake on crunchy popcorn base

Ingredients

Directions

1. 1

   For the popcorn base, lightly brush the springform base with oil. Caramelise 100 g sugar in a pan or a wide saucepan over medium heat until golden brown. Only stir when the sugar is really completely liquid.

2. 2

   When the sugar has taken on a nice light brown colour, add butter and 1 pinch of sea salt and melt while stirring. Remove from heat. Mix the popcorn and caramel, spread on the bottom of the mould and press flatter with a tablespoon to form a popcorn base.

3. 3

   Chill for about 20 minutes.

4. 4

   For the cheesecake, cover the gelatine completely with cold water and soak for 5-10 minutes. Chop the Snickers finely. Mix cream cheese, ricotta, 150 g sugar and vanilla sugar with a whisk.

5. 5

   Whip the cream until stiff. Squeeze the gelatine well, put it into a small pot and dissolve it at low heat while stirring (do not boil!). Stir a little cream cheese-ricotta cream into the liquid gelatine, then stir everything evenly into the rest of the cream.

6. 6

   Chill until it begins to gel (set).

7. 7

   First fold cream, then quickly add 150 g of chopped Snickers pieces to the cheesecake cream. Pour the cream onto the base and spread it out loosely. Sprinkle with the remaining Snickers pieces. Chill for about 3 hours.

8. 8

   Remove the cheesecake from the rim with a small moistened knife. Remove the edge of the mould and button up the cheesecake today, so that the base is particularly crispy.