Nutella Cheesecakes with Salted Popcorn Crust
- 3 cups unsalted popcorn
- 1/4 cup sugar
- 1/2 teaspoon sea salt flakes
- 6 tablespoons butter, melted
- 1 packet cream cheese (225g), softened
- 250g mascarpone cheese
- 3 tablespoons nutella, for filling
- 3 teaspoons Nutella, to serve
- handful crushed roasted hazelnuts, to serve
Preheat oven to 180°C.
To make the popcorn crust, place popcorn in bowl of food processor a cup at a time and process until finely ground. In a medium bowl, mix ground popcorn, 1/4 cup sugar, sea salt and butter until combined.
Divide mixture into thirds and then press mixture firmly onto bottom of three 10cm spring-form tins. Transfer to the oven and bake for 8 to 10 minutes or until lightly golden. Remove from oven and set aside to cool completely.
While cooling, mix cream cheese, mascarpone and Nutella in a medium bowl with an electric mixer until well blended. Spread evenly over the popcorn crust in the tins and refrigerate for at least 2 hours or until ready to serve.
To serve, first run a knife between the cake and the edge of the tin, then open the spring form lever and carefully remove the cheesecake. Top each cake with a teaspoon of Nutella and some crushed nuts.