When I recently came across the Instagram feed of Rosie Birkett, a London-based food writer, food stylist, and cook, the first image I saw was of this amazing salted butterscotch popcorn cheesecake. It turns out that it is one of her trademark desserts from her first cookbook, A Lot on Her Plate. I invited Rosie to the In the Kitchen With column, but timidly asked if she might develop a semifreddo version for D*S readers. Fortunately for us, she said yes, and that’s what we have on the column this week — Rosie’s salted butterscotch popcorn cheesecake semifreddo. Once you see how easy it is to make, I am sure you will start experimenting with your own variations. If you do, let us know, and stay tuned for a few of my favorite versions here on the column this summer. —Kristina
Why Rosie loves this recipe: One of the superstars of my first cookbook, A Lot On Her Plate, has without a doubt been the salted butterscotch popcorn cheesecake recipe. I think the secret of its appeal is the fact that it looks so evil and rich, but is in fact amazingly light and moreish — and of course, an irresistible combination of sweet, salty, creamy and crunchy. When I did my restaurant residency (a crazy week of cooking dishes from A Lot On Her Plate) at Carousel in Marylebone, the cheesecake was a favorite of the diners, to the point where people came up to me after the meal and raved about it — the most amazing feeling! When I started thinking about variations of the recipe to create exclusively for Design*Sponge that would still tick all of the boxes in terms of taste and texture, I thought it would be really cool to create a frozen version for readers to make at home, without needing an ice cream machine. I hope you enjoy, but be warned, it is rather addictive… This dessert pays homage to my favorite snack of all (popcorn!) and is perfect for a summer dessert – what is not to love?
Photography by Helen Cathcart