1-Heat 1 tablespoon of groundnut or sunflower oil and a pinch of sea salt in a large covered pot over medium-high heat. Add a few popcorn kernels and wait for them to pop, then add the remaining 40 grams of kernels. Cover and shake gently, keeping the lid slightly ajar to release steam for crispier popcorn. Once popping slows, remove from heat and let any remaining kernels pop.

2-Butter a 20 cm cake tin and line it with greaseproof paper. Crush 200 grams of digestive biscuits into coarse crumbs, mix with a small handful of the popped popcorn and a pinch of sea salt. Melt 100 grams of butter and combine it with the crumb mixture, then press firmly into the base of the tin and chill in the refrigerator.

3-Combine 30 grams of diced unsalted butter, 1 teaspoon of milk, 160 milliliters of double cream, 145 grams of light muscovado sugar, and a generous pinch of sea salt in a non-stick pan. Stir and bring to a boil, then simmer for 10 minutes until the butterscotch sauce thickens. Let it cool slightly, and if it gets too stiff, warm it gently with a splash of milk.

4-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 milliliters of double cream and mix until thick but not over-whipped. Fold in half the butterscotch sauce lightly to create ripples, then adjust sweetness and saltiness to taste.

5-Spread the cheesecake mixture over the chilled biscuit base and smooth the surface. Cover and chill for at least 2 hours to set. Remove from the tin, top with the remaining popcorn, drizzle with the remaining butterscotch sauce, and serve.