Miso, caramel, and popcorn cheesecake

Line the bottom and sides of the mould with baking paper.

Blend the Lotus biscuits and mix with the Cake Butter. 

Press the mixture into the bottom of the mould and freeze.

Blend all ingredients in a Thermomix until fully homogenised.

Pour over the frozen base. Bake according to the desired texture

Make a caramel with the sugar and honey.

Deglaze with the hot Stand & Overrun and let it reduce. 

Once warm, add the salt and the Cake Butter. Emulsify.