Directions

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1. Fill cake tin with clingfilm (so we can easily lift out once chilled).

2. Blitz biscuits and add melted butter slowly. Flatten into the bottom of cake tin and chill.

3. In a bowl, add all other than double cream and mix together until thick, stream in double cream and whisk a little further until incorporated (its better to under-whip here than over-whip!).

4. Add to cake tin and chill for 8 hours (or overnight).

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1. Add water to a pan on medium heat then squeeze in honey and half a lemon. Stir until rapid form in the middle and then swill the pan until the colour changes to a nutty brown.

2. Turn the heat off, add double cream and salt flakes and then stir together and set aside in a bowl (this will harden but just heat up in the microwave before drizzling on top of the popcorn & cake later).

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1. Add vegetable oil to the pan with a lid and once hot, pour in the popcorn kernels and top with a lid.

2. Keep shaking the pan to make sure the popcorn doesn’t burn and to ensure all the corn are popping.

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1. Once the cheesecake has chilled, decorate as desired and serve!