Salted Caramel Cheesecake made with Thick oatcakes and topped with popcorn!

Ingredients

  • 250g Stockan's Thick Orkney Oatcakes, crushed
  • 75g butter, melted
  • 1 x jar of salted caramel sauce
  • 1 x pouch of caramel or toffee coated popcorn
  • 350g cream cheese,
  • 450 ml double cream, lightly whipped
  • 2 x level desert spoons icing sugar (add to taste)

Method

1. Lightly butter a 24cm spring-form cake tin.

2. Make the base by combining the Thick Orkney Oatcakes and melted butter, then press firmly into the base of the tin. Place in the fridge to chill.

3. Beat the cream cheese until soft in one bowl and lightly whip the double cream in another bowl.

4. Lightly fold the cream cheese and whipped cream together with the icing sugar and drizzle approx half a jar of the salted caramel sauce into the mixture.

5. Spoon the cream mixture over the top of the base and cover. Chill for at least 6 hours (24 hours if possible).

6. Before serving, decorate the top of the cheesecake with popcorn and drizzle over the rest of the sauce. If you prefer, you can gently heat the sause and pour over individual slices when serving!

Enjoy!

Customer Feedback

  • Honestly there is no better oatcake - good crumbly texture, not too floury well-seasoned and always a great taste.
    Bruce
  • I grew up eating Stockans oatcakes in Stromness, they are truly the best.
  • Great texture and very flavoursome. The best oatcakes I’ve ever tasted. Lovely with honey or cheese
    A satisfied Tesco customer
  • Mini Oatcakes – the perfect canapé base. Absolutely delicious like it’s big brother, the triangular thick oatcake. Perfect for cheese, pâté or smoked salmon
    Ellie
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