Hi, im wanting to make a popcorn cheesecake tomorrow for work. My plan is to make a "Popcorn Krispy treat" (basically a rice krispy treat, but with popcorn instead of rice krispys) crust for the cheesecake, but im kinda worried that that crust idea wont hold up during a 1-2hour baking process, even with the water bath. Any ideas or options?
Help with cheesecake crust idea....
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Yeah i was gonna smash it up try to find a way to siff out the unpoped kernals and use that for the crust, just worried that the popcorn-krispy crust will burn in the oven. But i think the water bath should prevent it from blackning, fingers crossed on that one. Then when its done cooling and such imma top it with some fully poped kernals around the sides and on top and such.
can't say the idea of a popcorn crust for a cheesecake bowls me over, but right on for the venture...my idea would be to make a caramel popcorn/nut mix for the crust...kinda like 'poppycock'......what kind of cheesecake is it? depending on filling you could add different spices to the popcorn...chipotle,5 spice powder, ginger etc.....
Because there are so many crevices in a popped corn kernel, it will probably get soggy anyway unless you find some way to fill the crevices or otherwise seal the kernels. When I make all nut crusts, I use beaten (but not to foam) egg white as the glue which holds them together. Durangojo's Poppycock idea isn't bad at all. Some sort of caramel glaze would at least be a start. Whatever you use, you can't compromise "crispiness" too much or the crust will be forever soggy. And if that isn't a segue right back to the start, I don't know what is.
I really like the idea, and am sure the popcorn crust is doable, but it might take some trial and error before you get it right.
Here's hoping you get it in one,
PS. If you're not absolutely set on popcorn, and want a well-proven, different sort of cheesecake and crust than the run of the mill, you might want to try my version of a crostata ricotta.
well it looked AMAZING before i put it in tonight to chill, imma check it in the morning when i go and see what has happened. Its a trial and error thing, Im hoping to perfect it soon, you guys gave me some great ideas if it doesnt come out the way i want it to tomorrow. Also i thought about the soggy problem ahead of time, so i mixed up butter and marshmellows and throw in some popcorn i ran a knife through a few times and stirred it up and before i put that in the pie pan, i stuck it under a heat lamp for awhile to loosen marshmellow up a little. After about 20mins i tasted it and the popcorn still had a good crunch to it. But well see in the morning^^
How about rice krispy crust with marshmallow cream or melted marshmallow to hold the rice krispy crust , or bring oreo cookies and smash them with a rolling pin and put it in a bowl and add melted butter until the Oreo cookies hold so when it bakes it doesn't fall apart,(Same for the rice krispy you need to add the marshmallow cream or melted). Combine together and then put it in a pie pan and pour the filling and bake until it's done.
Edited by I love cooking - 8/20/11 at 10:07pm
right on izzy...always encouraging to hear about successes...sounds kinda like rice krispy treats but with popcorn.....what flavor fillings are you thinking of? one question pops up...when the crust sets up, will it be hard to cut? i just know that with rice krispy treats( i use to make them by the thousands for the ski resort), they tend to get hard after awhile... just wondering about the shelf life...