Preparation
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.
Finishing touch
Once the cheesecake is cold, pour the toffee over the top and the caramel popcorn around the edge.
