Luscious Honey-Caramel Cheesecake with Tiffin Crumble

Heat the oven to 160°C/140°C fan/gas 3. Grease and line the base of a deep 20cm round cake tin, then wrap the outside well with foil if the tin has any joins.

Beat the cream cheese and caster sugar just until smooth. Mix in the soured cream, plain flour, beaten eggs and vanilla, keeping the mixing gentle so the filling does not take on too much air.

Pour the filling into the prepared tin, tap it lightly on the worktop to release obvious air bubbles and smooth the top. Bake on the lower shelf for about 1 hour, until the edges are set and the centre still has a soft wobble.

Turn the oven off, prop the door slightly open and leave the cheesecake inside to cool gradually. Once cool, transfer it to the fridge and chill overnight.

For the honey caramel, melt 50g of the butter in a small pan. Stir in the honey and bubble for 8–10 minutes, swirling the pan, until the mixture deepens to a golden caramel colour.

Carefully stir in the double cream, bring back to a gentle bubble, then remove from the heat and stir in the salt. Leave until warm rather than boiling hot.

For the crumble, mix the crushed digestives with the remaining 40g melted butter. Once cool, fold through the dark chocolate and toasted hazelnuts so you have a chunky, loose topping.

Release the chilled cheesecake from the tin and transfer it to a serving plate. Spoon over some warm honey caramel, pile the tiffin crumble loosely on top and serve the remaining caramel alongside for drizzling.