Help with creation....

Discussion in 'Professional Pastry Chefs' started by izzydeadyet, Aug 20, 2011.

  1. izzydeadyet


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    Sous Chef
    I wanna do a crust similer to a rice krispy treat but with popcorn instead of the rice krispys. Do you think the crust would survive a hour in a 250 oven in a water bath? I wanna put a cheesecake in the middle ^^ Gonna play around with it tomorrow at work, kinda wanted some input.
  2. chefpeon

    chefpeon Kitchen Dork

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    Professional Pastry Chef 27 years
    Popcorn crust on a cheesecake? My gut tells me it's not a good idea. But you never know. The crust will "survive" as long as you don't use a springform pan, which can leak in a water bath, even with foil around the bottom of it. My main concern is the popcorn crust will end up chewy  and stale tasting, sort of like a popcorn ball that's been sitting around for a while. If you don't use a springform pan, like I advised, then you have a whole 'nother problem of getting the sticky popcorn crust and cheesecake top out of the pan intact. I would spray the pan with pan release spray, press the crust in, top with cheesecake batter, bake it, then freeze it. To unpan, either use a torch to heat the bottom and sides of the pan, or stick the pan on a stove burner for a few seconds to warm it up. Run a knife around the sides, place a cardboard circle or plate on top of the cheesecake, then flip it upside down and the cake should pop right out. Then using another plate or cardboard circle, flip the cake rightside up. 

    Good luck whatever you do.
  3. blwilson2039


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    Professional Pastry Chef
    No. It won't survive. If it does, then butter my butt and call me a biscuit.

    I love experimentation, but my innards are calling foul. Please let us know how it turns out.