Salted Caramel Cheesecake Mousse (with Caramel Corn)
Creamy cheesecake mousse with a deep caramel flavor, a touch of salt, and a caramel corn crunch.
For the salted caramel sauce:
- 1/2 cup (100 g/3.5 oz) granulated sugar
- 2 tablespoons water
- 3 tablespoons (40 g/1.4 oz) unsalted butter
- ¼ cup (60 ml) heavy cream, slightly warmed
- ¼ - ½ teaspoon sea salt flakes (or leave out for regular caramel mousse)
For the mousse:
- 8 oz (225g/1 cup) cream cheese, at room temperature
- 1/2 cup caramel sauce
- 1 cup (240ml) heavy cream
- Caramel popcorn (homemade or store-bought), to serve
Make the caramel: In a medium heavy-bottomed saucepan heat sugar and water over medium heat. Swirl and shake the pan occasionally (but not too much) to cook evenly and prevent the caramel at the edges from burning. Let the mixture bubble away until the sugar turns into a deep golden caramel. Add the butter very carefully, keeping your face away from the pan, and whisk vigorously until butter has melted and fully combined. Immediately remove from heat and carefully add cream. Whisk until combined. Transfer to a heatproof bowl and let cool before using. Add sea salt flakes, to taste.
Make the filling: In a large bowl, combine cream cheese and caramel, and whisk well until combined and completely smooth (if grainy, beat with an electric mixer until smooth).
Using an electric mixer fitted with the whisk attachment, whisk heavy cream until soft peaks form. Avoid overbeating. Using a spatula, gently fold half of the whipped cream into the cream cheese mixture, then fold in the other half. Divide mixture evenly between 6 serving cups/dishes.
Before serving, top with caramel popcorn and a drizzle of caramel if you have leftovers.
Mousse will keep for 3 days in the fridge, covered with plastic wrap.