Caramel Gingerbread Popcorn Mini Cheesecakes
Serves 23 people
Creamy mini cheesecakes topped with Barker's Professional Caramel Gingerbread Filling and crunchy popcorn for a fun festive dessert with plenty of texture.
By Barker's
Ingredients
- 200 g Crumb base or digestive biscuit crumb
- 50 g Butter, melted
- 720 g Cream cheese (softened)
- 300 g Caster sugar
- 20 g Gelatine powder
- 100 g Boiling water
- 400 g White chocolate (melted)
- 400 g Double cream (lightly whipped)
- 190 g Barker's Professional Caramel Gingerbread Filling
Method
- Using metal rings (5 centimetres high and 5 centimetres in diameter), lightly grease the inside of the rings and line with silicon paper. Mix the crumb base and butter together until a consistency of wet sand. Deposit 10 grams into the base of each ring and pat down until the base mixture is firm.
- Beat the cream cheese and caster sugar until smooth.
- Dissolve the gelatine in the boiling water, then stir into the cream cheese mixture. Add the melted chocolate and mix through until combined. Fold the cream and Barker's Professional Caramel Gingerbread Filling until combined.
- Using a piping bag, pipe 90 grams into the rings. Pipe an extra 5 grams of Barker's Professional Caramel Gingerbread Filling in the centre of each cheesecake. Smooth the top with a pallet knife. Refrigerate for at least 3 hours.
- Remove from the moulds. Spray around the base of each cheesecake using edible food grade bronze paint spray. Pipe a dot of Barker's Professional Caramel Gingerbread Filling on top of each cheesecake. Top with 4 or 5 pieces of caramel popcorn.
