Vanilla Popcorn Cheesecake
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Serves: 10
Prep: 25 minutes
Chill: 4 hours - overnight
Ingredients
BASE:
80 g Desiccated coconut (1 Cup)
120 g Almond meal (1 Cup)
100 g Unsalted butter, melted
FILLING:
300 g Cream Cheese
200 g Sour Cream
0.5 teaspoon Vanilla Bean Paste
1 tablespoon Lemon Juice
142 g Natvia (3/4 Cup)
2 teaspoon Gelatine
59 g Water (1/4 Cup)
TOPPING:
11 g Buttered popcorn (1 Cup)
0.5 teaspoon Gelatine
59 g Water (1/4 Water)
Method
- Combine the almond meal, desiccated coconut and butter in a bowl and stir to combine. Press into a greased and lined 20cm cake tin.
- Combine the cream cheese, sour cream, vanilla, lemon juice and Natvia in a food processor and blitz to until smooth.
- Heat the gelatine and water in a heatproof jug over a pot of simmering water, whisking until dissolved. Remove from the pot and stand for about 5 minutes. Add the gelatine and water mixture to the food processor and process until combined.
- Dollop the cream cheese mixture over the base, smooth the top and then cover and place in the refrigerator overnight to set.
- Drizzle with melted chocolate and sprinkle over the popcorn to serve. Sprinkle over extra natvia for sweetness Cover and stand overnight
| Carbs | Pro | Fat | Energy Kj |
| 11.5 | 7.6 | 32 | 1560 |
