ChefTalk.com › ChefTalk Cooking Forums › Cooking Discussions › Pastries & Baking › Help with cheesecake crust idea....
New Posts  All Forums:Forum Nav:

Help with cheesecake crust idea....

post #1 of 10
Thread Starter 

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?

post #2 of 10

I'm thinking you'll be fine. Popcorn is pretty tough stuff, and with what you will be doing it should be OK. Are you planning to blitz in in a food-pro first to bring down the kernel size or just go full puff? 

"And those who were seen dancing were thought to be insane by those who could not hear the music."

I'm not sayin', I'm just sayin'.

Reply

"And those who were seen dancing were thought to be insane by those who could not hear the music."

I'm not sayin', I'm just sayin'.

Reply
post #3 of 10
Thread Starter 

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.

post #4 of 10

izzy,

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.....

joey

food is like love...it should be entered into with abandon or not at all        Harriet Van Horne

Reply

food is like love...it should be entered into with abandon or not at all        Harriet Van Horne

Reply
post #5 of 10
You're going to have to blind bake the crust or it will both leak and get incredibly soggy. After blind baking, you should be able to get some idea of what it's going to be like. It might not be a bad idea to have a "Plan 'B'" if you don't like the results. I wouldn't worry too much about burning a crust with the pan in a water bath. It's possible, but you'd have to work pretty hard at it.

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,
BDL

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.
post #6 of 10

I too think it will go soggy fast. Probably within the curing period while it chills.

 

 

Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
Reply
Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
Reply
post #7 of 10
Thread Starter 

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^^

post #8 of 10

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.

 

Thank Youpeace.gif

 

 


Edited by I love cooking - 8/20/11 at 10:07pm
post #9 of 10
Thread Starter 

came out way better than i expected it to come out, really happy with the taste and the crust. Gonna play around with this idea more next week and have a set recipe for it by the end of the month. :)

post #10 of 10

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...

joey

food is like love...it should be entered into with abandon or not at all        Harriet Van Horne

Reply

food is like love...it should be entered into with abandon or not at all        Harriet Van Horne

Reply
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Pastries & Baking
ChefTalk.com › ChefTalk Cooking Forums › Cooking Discussions › Pastries & Baking › Help with cheesecake crust idea....