Cheesecake three ways recipe
 Matt Tebbutt takes deconstructed cheesecake to another level with three delicious toppings to choose from. 250g/9oz caramelised biscuits 125g/4½oz salted butter, melted 250g/9oz caramelised biscuits 125g/4½oz salted butter, melted 300g/10½oz cream cheese 150g/5½oz mascarpone 1 vanilla pod, seeds removed50g/1¾oz icing sugar 300g/10½oz cream cheese 150g/5½oz mascarpone 1 vanilla pod, seeds removed 50g/1¾oz icing sugar 25g/1oz unsalted butter140g/5oz soft light brown sugar150ml/5fl oz double cream, plus a splashpinch sea salt50g/1¾oz dark chocolate, broken into pieceslarge handful plain popcorn, crushed 25g/1oz unsalted butter 140g/5oz soft light brown sugar 150ml/5fl oz double cream, plus a splash pinch sea salt 50g/1¾oz dark chocolate, broken into pieces large handful plain popcorn, crushed 150g/5½oz raspberries, halved, plus 4 left whole1 tbsp honeysplash whisky1 tbsp oats, toasted 150g/5½oz raspberries, halved, plus 4 left whole 1 tbsp honey splash whisky 1 tbsp oats, toasted 100g/3½oz milk chocolate, broken into piecesdesiccated coconutcoconut flakes 100g/3½oz milk chocolate, broken into pieces desiccated coconut coconut flakes Method To make the base, place the biscuits and melted butter in a food processor and blend to crumbs. Set aside until ready to serve. Meanwhile, to make the cheesecake cream, beat the cream cheese, mascarpone, vanilla seeds and sieved icing sugar together in a bowl. Set aside until ready to serve.To make the salted caramel popcorn topping, place the butter and sugar in a saucepan over a medium heat and cook until the sugar has melted and turned a caramel colour. Stir in the double cream and salt and remove from the heat.Place the chocolate in a heatproof bowl over a pan of gently simmering water (do not let the water touch the bowl) and melt gently. Remove the bowl from the heat. To make the cranachan topping, heat the raspberries in a pan over a medium heat with the honey and whisky. Mash together and pass through a sieve, adding a little water if needed. Set the sauce aside.To make the coconut and chocolate topping, place the chocolate in a heatproof bowl over a pan of gently simmering water (do not let the water touch the bowl) and melt gently. Remove the bowl from the heat. Dry fry the desiccated coconut and coconut shavings in a frying pan until lightly golden. When ready to serve, sprinkle the biscuit crumbs onto four serving plates in 3 piles then top each pile with a quenelle of the cheesecake cream. Top each of the quenelles with one of the toppings.To finish the salted caramel popcorn cheesecakes, sprinkle over the popcorn then top with some salted caramel sauce and a drizzle of the melted chocolate.To finish the cranachan cheesecakes, drizzle over the raspberry sauce, sprinkle with toasted oats and top with a raspberry. To finish the coconut and milk chocolate cheesecake, sprinkle a pinch of the two types of coconut on top and drizzle the melted chocolate over. To make the base, place the biscuits and melted butter in a food processor and blend to crumbs. Set aside until ready to serve. To make the base, place the biscuits and melted butter in a food processor and blend to crumbs. Set aside until ready to serve. Meanwhile, to make the cheesecake cream, beat the cream cheese, mascarpone, vanilla seeds and sieved icing sugar together in a bowl. Set aside until ready to serve. Meanwhile, to make the cheesecake cream, beat the cream cheese, mascarpone, vanilla seeds and sieved icing sugar together in a bowl. Set aside until ready to serve. To make the salted caramel popcorn topping, place the butter and sugar in a saucepan over a medium heat and cook until the sugar has melted and turned a caramel colour. Stir in the double cream and salt and remove from the heat. To make the salted caramel popcorn topping, place the butter and sugar in a saucepan over a medium heat and cook until the sugar has melted and turned a caramel colour. Stir in the double cream and salt and remove from the heat. Place the chocolate in a heatproof bowl over a pan of gently simmering water (do not let the water touch the bowl) and melt gently. Remove the bowl from the heat. Place the chocolate in a heatproof bowl over a pan of gently simmering water (do not let the water touch the bowl) and melt gently. Remove the bowl from the heat. To make the cranachan topping, heat the raspberries in a pan over a medium heat with the honey and whisky. Mash together and pass through a sieve, adding a little water if needed. Set the sauce aside. To make the cranachan topping, heat the raspberries in a pan over a medium heat with the honey and whisky. Mash together and pass through a sieve, adding a little water if needed. Set the sauce aside. To make the coconut and chocolate topping, place the chocolate in a heatproof bowl over a pan of gently simmering water (do not let the water touch the bowl) and melt gently. Remove the bowl from the heat. To make the coconut and chocolate topping, place the chocolate in a heatproof bowl over a pan of gently simmering water (do not let the water touch the bowl) and melt gently. Remove the bowl from the heat. Dry fry the desiccated coconut and coconut shavings in a frying pan until lightly golden. Dry fry the desiccated coconut and coconut shavings in a frying pan until lightly golden. When ready to serve, sprinkle the biscuit crumbs onto four serving plates in 3 piles then top each pile with a quenelle of the cheesecake cream. Top each of the quenelles with one of the toppings. When ready to serve, sprinkle the biscuit crumbs onto four serving plates in 3 piles then top each pile with a quenelle of the cheesecake cream. Top each of the quenelles with one of the toppings. To finish the salted caramel popcorn cheesecakes, sprinkle over the popcorn then top with some salted caramel sauce and a drizzle of the melted chocolate. To finish the salted caramel popcorn cheesecakes, sprinkle over the popcorn then top with some salted caramel sauce and a drizzle of the melted chocolate. To finish the cranachan cheesecakes, drizzle over the raspberry sauce, sprinkle with toasted oats and top with a raspberry. To finish the cranachan cheesecakes, drizzle over the raspberry sauce, sprinkle with toasted oats and top with a raspberry. To finish the coconut and milk chocolate cheesecake, sprinkle a pinch of the two types of coconut on top and drizzle the melted chocolate over. To finish the coconut and milk chocolate cheesecake, sprinkle a pinch of the two types of coconut on top and drizzle the melted chocolate over.