Method

• 1

  Line a 20cm cake tin with some parchment paper. Mix the crushed biscuits and melted butter and form a base of biscuit. Put aside in the fridge to set.

• 2

  Beat the sugar, cheese and vanilla until smooth (preferably with an electric whisk) then gradually add the eggs and yoghurt. Pour into the lined cake tin over the biscuit base.

• 3

  Bake at 160C/325F/Gas 3 for approximately 60-75 minutes. At this point the cheesecake will be very slightly golden in colour on top. Sometimes the top will split slightly but don’t worry, this will be covered up with the additional topping later!

• 4

  Cool at room temperature for at least three hours and then put in the fridge overnight

• 5

  When ready to serve, take out your cheesecake and carefully remove it from the tin. Place onto a serving plate. Top the baked cheesecake with the raspberries and popcorn and then grate over the 20g of white chocolate to decorate.

• 6

  Finally, make the sauce. Bring the double cream to a boil, remove from the heat and stir in the white chocolate. Leave to one side. As it cools it will thicken. Serve the cheesecake at room temperature with the sauce for drizzling.

• PER SERVING: 58g FAT (Excluding extras)