1-Getting Started with Popcorn and Base: Start your salted butterscotch popcorn cheesecake adventure by making the popcorn, which adds that irresistible crunch. Heat a large pot with 1 tablespoon of groundnut or sunflower oil and a pinch of sea salt over medium-high heat. Once it’s hot, add two popcorn kernels and cover with a lid; when they pop, add the remaining 40 grams of popcorn or maize kernels, cover again, and shake the pan often until the popping slows down. For more on enhancing textures in your baking, check out our guide on baking tips for home cooks to elevate your techniques.
Next, prepare the base by buttering a 20 cm cake tin and lining it with greaseproof paper. Crush 200 grams of digestive biscuits into coarse crumbs, then mix in a handful of the freshly popped popcorn along with a pinch of sea salt. Melt 100 grams of butter and combine it with the crumb mixture, pressing it firmly into the base of the tin. Pop it in the fridge to set while you move on.

2-Making the Salted Butterscotch Sauce: Now, focus on the star of the show: the salted butterscotch sauce. In a pan, heat 30 grams of diced unsalted butter, 1 teaspoon of milk, 160 milliliters of double cream, 145 grams of light muscovado sugar, and a generous pinch of sea salt until it reaches a boil. Once boiling, simmer for about 10 minutes, stirring occasionally, until it thickens. Let it cool slightly so it’s warm and easy to pour, adding that sweet-salty layer to your cheesecake.

3-Assembling and Chilling the Cheesecake: For the cheesecake filling, beat 500 grams of mascarpone or soft cheese with 100 grams of quark or thick natural yogurt and 80 grams of icing sugar until it’s thick and creamy. Add 100 milliliters of double cream and mix until everything is well combined but not over-whipped. Fold in half of the warm butterscotch sauce to create a beautiful ripple effect, then adjust the seasoning to your taste.
Pour this filling over the chilled biscuit base, smooth it out evenly, cover it, and chill for at least 2 hours until it’s fully set. The preparation time is about 1 hour plus chilling, so plan ahead for the best results. Once set, remove from the tin, top with the remaining popcorn, and drizzle with the leftover butterscotch sauce for a finishing touch.