Colin Fassnidge’s new dessert combines two favourite sweet treats

Preheat oven to 160°C/140°C fan-forced. Lightly spray a 20cm round springform pan with oil and wrap the outside with a large piece of foil. This will stop water leaking into the pan.

Place sugar in a frying pan on medium-high heat. Cover with the water. Cook, gently shaking the pan, until the sugar dissolves and the mixture starts to bubble. Reduce heat to medium-low and cook for 10 minutes or until golden brown. Immediately pour into prepared pan. Sprinkle on salt flakes. Cool to room temperature.

To make the custard, place all the ingredients in a blender and blend until smooth. Gently pour over the caramel in the pan. Transfer to a large roasting pan and carefully pour boiling water to reach halfway up the sides of the pan.

Cover the tray with foil, then bake for 40–50 minutes, or until the cheesecake is starting to set. Remove cheesecake from the water bath and place, uncovered, on a baking tray. Cook for a further 10–20 minutes, until the cheesecake sets but retains a slight wobble. Set aside to cool to room temperature. Refrigerate overnight.

Run a thin sharp knife around the edge of the pan. Invert onto a plate and cut into slices to serve.