Salted caramel cheesecake with a chocolate crust

Serves 10

100g unsalted butter, plus extra for greasing

300g dark chocolate biscuits 250g soft brown sugar, plus extra for sprinkling

2 tbsp cold water

30g double cream

600g cream cheese

125g sour cream

2 tbsp cornflour

2 tsp lemon juice

2 eggs sea salt flakes

22cm fluted loose-bottomed cake tin baking paper

Grease and line the cake tin with baking paper. In a food processor, crush the biscuits until very fine in texture. Place the butter in a microwaveable dish and microwave for 1 min until a liquid. Stir the melted butter into the biscuits, then transfer to the prepared tin. Press the mixture down to form a base that goes up the sides of the tin, using the back of a spoon. Leave to chill for 30 mins.

To make the caramel, place 100g of the sugar in a large saucepan and add the cold water. Cook on a low heat for 2 mins until the sugar dissolves. Bring to the boil, then keep on a rolling boil, stirring continuously, for 3-5 mins until thick. Off the heat, stir in the double cream and a pinch of sea salt. Allow to cool.

Preheat the oven to 200°C/180°C fan/ gas mark 6. In a large bowl, whisk together the cream cheese, remaining sugar, sour cream, cornflour and lemon juice. Once combined, whisk in the eggs one at a time. Pour the mixture into the biscuit base, then stir in the caramel. Place the cake tin on a flat baking tray and bake for 10 mins. Turn the oven to 130°C/110°C fan/gas mark ¾ and bake for a further 30 mins until the mixture is firm but has some bounce when pressed. Allow to cool completely.

Chill the cheesecake for 1 hr, then sprinkle the top with both the extra sugar and salt, and serve.