Start by pre-heating your oven to 200c/400f. Also line an 8 inch cake tin with a large piece of baking paper.

In a large bowl, add the cream cheese, sugar, corn flour and salt. Mix these together until smooth.

Add half of the cream into this, mix this in. Then mix in the rest of the cream, as well as the yoghurt, lemon juice and vanilla.

Now add in the eggs and mix just until they are incorporated and you get a smooth batter.

Pour this into your cake tin, then slam the tin down on your counter a few times to get rid of any bubbles.

Bake this for around 40-45 minutes, it is done when the edges look set but the centre is still quite jiggly. At this point, if your cheesecake hasn't browned on top, don't continue to bake it. Just put it under your grill for a minute or two.

Once baked, leave to cool at room temperature for an hour. Then leave it in your fridge for at least 2 hours.

In a non-stick pot, add the sugar then place this over medium heat.

Keep heating this, whiles constantly stirring, until the sugar has completely melted and has turned a deep amber colour.

Take this off the heat then add half of the butter. Mix this in, then add the rest of the butter.

Now slowly pour in the cream, whiles stirring. Once all of this has been added, add the vanilla and salt.

Place this back onto medium heat and let the caramel boil, whiles stirring now and then, for about 2 minutes. This is just to thicken it.

At this point, if you feel like there is lumps in the caramel, you can sieve it. If not, just pour it into a bowl or jug and leave aside to cool.

Once your cheesecake has chilled, you can now dig in. Just take it out of the tin, cut a slice, pour some caramel on top, and then enjoy!