1-Step 1: Prepare the Popcorn Heat the oil and a pinch of sea salt in a large pot over medium-high heat. Add a couple of kernels and cover the pot. Once they pop, add the remaining 40 grams of popcorn kernels, gently shaking to coat them evenly. Keep the lid slightly ajar to let steam escape and remove from heat when popping slows down.

2-Step 2: Make the Base Butter a 20 cm cake tin and line it with greaseproof paper. Crush the 200 grams of digestive biscuits coarsely, then mix with a handful of the prepared popcorn and a pinch of salt. Melt 100 grams of butter and pour it over the crumbs, stirring thoroughly. Press this mixture evenly into the tin and chill it in the refrigerator.

3-Step 3: Create the Salted Butterscotch Sauce In a pan, combine 30 grams of diced unsalted butter, 1 teaspoon milk, 160 ml double cream, 145 grams light muscovado sugar, and a generous pinch of sea salt. Bring the mixture to a boil while stirring, then simmer for 10 minutes. Let it cool slightly and add a bit more milk if needed to keep it pourable. For more on this, visit this homemade butterscotch sauce recipe externally.

4-Step 4: Prepare the Filling Beat 500 grams of mascarpone or soft cheese, 100 grams of quark or thick natural yogurt, and 80 grams of icing sugar until thickened. Add 100 ml of double cream and mix gently until thick but not over-whipped. Fold in half of the cooled butterscotch sauce to create ripples, then adjust sweetness and saltiness to taste.

5-Step 5: Assemble and Chill Pour the filling over the chilled biscuit base, smooth the surface, cover, and refrigerate for at least 2 hours to set. Once set, remove the cheesecake from the tin, top with the remaining popcorn, drizzle with the leftover butterscotch sauce, and serve. Preheat your oven if adapting variations, as mentioned in other recipes like our apple oat muffins for similar techniques.