Gluten Free Drambuie Butterscotch Popcorn Cheesecake

-divider-

A real crowd-pleaser and statement dessert at any dinner get-together, this gluten free cheesecake is made using gluten free ginger biscuits, layered with a light and creamy filling and topped with a sweet, Drambuie butterscotch sauce.

  • Serves
    8
  • Prepare
    1 hour 30 minutes.

INGREDIENTS

FOR THE BASE

  • 250g gluten-free ginger biscuits
  • 100g butter, melted
  • Pinch of salt

FOR THE BUTTERSCOTCH

  • 50g butter
  • 125g light soft brown sugar
  • 100g golden syrup
  • 2 1/2 tbsp Drambuie Honeyed Liqueur
  • 150ml double cream
  • generous pinch sea salt

FOR THE FILLING

  • 600g soft cheese
  • 100g icing sugar, sifted
  • 150ml double cream

FOR THE TOPPING

  • 1 tbsp sunflower oil
  • 40g popcorn kernels

 

DIRECTIONS

1. Grease a 20cm springform cake tin with butter and line the base and sides with greaseproof paper.

2. To make the base, place the biscuits into a sealed food bag and give them a bash with a rolling pin until they are coarse crumbs. Pour into a mixing bowl and mix with the melted butter and the salt. Tip the mixture into the prepared cake tin and push down firmly with your hand to form an even layer. Chill in the fridge while you prepare the filling.

3. To make the Drambuie butterscotch sauce, put the butter, sugar and golden syrup in a medium heavy-based pan. Heat gently until the sugar has dissolved then simmer for another 5 minutes. Turn off the heat then add the Drambuie and slowly stir in the double cream, until smooth. Stir in a pinch of salt. Allow too cool.

4. To make the filing, beat together the soft cheese and icing sugar until smooth and thick, then beat in the double cream until beginning to thicken, being sure not to over-whip the mixture. Pour half of the Drambuie butterscotch into the soft cheese mixture and fold through. Set the rest of the butterscotch aside.

5. Spoon the cheese mixture over the biscuit base, smoothing it in an even layer with a palette knife. Cover and chill in the fridge for at least two hours, or overnight.

6. The popcorn is best served fresh so if you are making the cheesecake a day ahead, make the popcorn just before assembling. Heat the oil and popcorn kernels in a heavy-based pan with the lid clamped on. Once the kernels begin to pop give the pan a shake to stop them catching and remove from the heat once the popping has slowed right down. Open the lid slightly to allow the steam to escape, removing it completely once the popping has stopped.

7. Meanwhile, gently warm the butterscotch until it is pourable again. Pour about 4 tablespoons over the popcorn and mix so that it’s coated in the sauce.

8. Pile the popcorn on top of the cheesecake and pour some more sauce over the top, drizzling it down the sides of the cheesecake. Sprinkle with sea salt flakes. Serve the cheesecake with any remaining butterscotch in a jug.

Cocktails

MORE RECIPES

Drambuie and Cinnamon Puff Pastry Swirls

Drambuie and Cinnamon Puff Pastry Swirls alternative to mince pies.
Recipe

Honeyed Drambuie Mocha Pavlova

Drambuie Chocolate Coffee Pavlova Christmas Party entertaining recipe.
Recipe

Drambuie Espresso Crème Brûlée

Creamy dessert infused with coffee and sweetened with Drambuie Honeyed Liqueur, for a king of puddings.
Recipe

Christmas Clementine and Drambuie Meringue Tartlets

Classic Christmas flavours combined which will leave your guests feeling truly spoiled.
Recipe

Gluten Free Drambuie Christmas Pudding with Salted Caramel

A delicious gluten-free alternative to a traditional Christmas pudding, with a salted caramel centre.
Recipe

Oozy Pear Butterscotch and Drambuie Bake

Pears with an oozy rich butterscotch sauce, and sweet heather honeyed Drambuie liqueur.
Recipe

Toffee Apple, Pear and Drambuie Spiced Crumbles

Toffee Apple, Pear and Drambuie Spiced Individual Crumbles Christmas
Recipe

Gluten-free Chocolate Cake with Drambuie marinated cherries

Gluten free Chocolate Coffee Cake Drambuie marinated Cherries
Recipe

Drambuie Tipsy Laird Cake

Drambuie Tipsy Laird Cake Burns Night Dessert
Recipe

Spiced Drambuie Millionaire's Shortbread

Spiced Drambuie Millionaire's Shortbread Burns Night Dessert
Recipe

Drambuie Ecclefechan Tarts

Drambuie Ecclefechan Tarts, a perfect dessert to serve for Burns Night to celebrate all things Scotland.
Recipe

The Queen's Favourite Chocolate Mousse

According to the Queen's former personal chef, Darren McGrady, Her Majesty is partial to a boozy chocolate mousse.
Recipe

Gluten Free Drambuie Butterscotch Popcorn Cheesecake

Ginger biscuits with a light and creamy layer, topped with a sweet butterscotch sauce.
Recipe

Shortbread Crusted Apple and Hazelnut Tart

Buttery shortbread crust with frangipane, sultanas and honey caramel.
Recipe

Cinnamon Banana Bread Doughnuts

Cinnamon sugar dusted spiced banana doughnuts filled with Drambuie banana custard and dark chocolate ganache.
Recipe

Scottish Raspberry Cranachan

Layers of airy Drambuie and honey cream, macerated raspberries and sweet crunchy caramelised oats.
Recipe

Sticky Toffee Drambuie

Layers of Drambuie brushed date sponge, Drambuie cream, toffee sauce, vanilla custard and oranges.
Recipe

Stem Ginger, Hazelnut, Dark Chocolate Baked Drambuie Cheesecake

Crunchy ginger biscuit base, creamy stem ginger and Drambuie baked cheesecake.
Recipe

Lemon & Mascarpone Drambuie Tartlets

Buttery pastry tartlets with a sharpness from the lemon, oozing sweetness from the mascarpone, honey and notes of honeyed Drambuie.
Recipe

Spiced Drambuie Mango Celebration Cake

A fruity and fresh celebration cake with light cream cheese frosting and sweet syrup.
Recipe

Affogato with Orange and Drambuie Ice cream

Make an impact with the homemade Drambuie ice cream and coffee blend, topped with a zesty orange peel.
Recipe

Coffee and Drambuie Meringue Kisses

Delicately infused meringues with whisky liqueur and espresso with a hint of cardamom and honey.
Recipe

Chocolate and Raspberry Drambuie Hard Shake

A grown-up indulgent treat for milkshake lovers, this shake includes a measure of Drambuie for extra richness.
Recipe

Chocolate and Raspberry Mousse Bomb

The ultimate show stopper dessert, fresh raspberries are encased in a rich chocolate Drambuie mousse and chocolate shell.
Recipe

BBQ Drambuie Marinated Strawberries

Simply drizzle the Drambuie mixture over the strawberries, roast them and serve with a scoop of vanilla ice cream.
Recipe

Honeyed Drambuie Goat’s Cheese

A delicious alternative to a traditional cheese board, as heather honey and spice notes from the Drambuie pair perfectly with delicate herbs.
Recipe