If you’re a fan of indulgence, this is the dessert for you. Imagine a rich, creamy cheesecake topped with a luscious caramel layer and finished with a silky chocolate ganache—each bite tastes like pure decadence! A Millionaire’s Cheesecake is inspired by the classic Millionaire’s Shortbread, combining its signature layers into one show-stopping dessert. Perfect for celebrations or a treat-yourself moment, this cheesecake will leave everyone asking for seconds. Let’s dive in!
Ingredients for Millionaire’s Cheesecake
Every layer of this cheesecake is packed with flavor, and these ingredients ensure it’s nothing short of spectacular:
Biscuit Base
- 250 g digestive biscuits (or graham crackers), crushed: Forms the sturdy base for your cheesecake.
- 100 g unsalted butter, melted: Binds the crumbs together and adds richness.
Cheesecake Layer
- 500 g cream cheese (room temperature): For a creamy, smooth cheesecake filling.
- 150 g caster sugar: Sweetens the cheesecake base.
- 2 large eggs: To set the cheesecake and give it structure.
- 150 ml double cream (heavy cream): Adds extra creaminess.
- 1 teaspoon vanilla extract: Elevates the flavor of the filling.
Caramel Layer
- 200 g soft caramel candies or toffees: Shortcut caramel for ease.
- 50 ml double cream (heavy cream): To make the caramel pourable and smooth.
Chocolate Ganache Topping
- 150 g dark chocolate (chopped): Rich, luxurious chocolate flavor.
- 100 ml double cream (heavy cream): Creates a smooth, glossy ganache.
How to Make Millionaire’s Cheesecake
Follow these steps to make this stunning dessert:
Step 1: Prepare the Biscuit Base
- Crush the digestive biscuits into fine crumbs using a food processor or by placing them in a sealed bag and crushing with a rolling pin.
- Mix the biscuit crumbs with melted butter until the texture resembles wet sand.
- Press the mixture firmly into the base of a 23cm (9-inch) springform tin. Use the back of a spoon or the bottom of a glass to flatten evenly. Chill in the fridge while you prepare the filling.
Step 2: Make the Cheesecake Layer
- Preheat your oven to 160°C (320°F).
- Beat the cream cheese and sugar together until smooth and creamy.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the double cream and vanilla extract until just combined. Be careful not to overmix to prevent cracks during baking.
- Pour the mixture over the chilled biscuit base and smooth the top with a spatula.
- Bake for 45-50 minutes, or until the edges are set and the center is slightly wobbly.
- Turn off the oven, leave the door slightly ajar, and let the cheesecake cool inside the oven for 1 hour to prevent cracking. Then transfer to the fridge to chill for at least 4 hours or overnight.
Step 3: Add the Caramel Layer
- Melt the caramel candies with the double cream in a saucepan over low heat, stirring until smooth and pourable.
- Let the caramel cool slightly, then pour it evenly over the chilled cheesecake layer. Return the cheesecake to the fridge to set the caramel for 30 minutes.
Step 4: Prepare the Chocolate Ganache
- Heat the double cream in a small saucepan until it just starts to simmer. Remove from heat and pour over the chopped dark chocolate. Let sit for 2-3 minutes, then stir until smooth and glossy.
- Pour the ganache over the caramel layer, spreading it evenly with a spatula. Chill the cheesecake for another 30 minutes to set the ganache.
Step 5: Serve
- Once the ganache is set, carefully remove the cheesecake from the springform tin. Slice with a sharp knife (wipe the knife clean between cuts for neat slices) and serve!
Equipment Needed
- 23cm (9-inch) springform tin
- Food processor (or rolling pin and bag for crushing biscuits)
- Mixing bowls
- Electric mixer or hand whisk
- Saucepan
- Spatula
Frequently Asked Questions
Can I make this cheesecake in advance?
Absolutely! This cheesecake is best made a day ahead so it has plenty of time to chill and set. It can be stored in the fridge for up to 3 days.
Can I use homemade caramel?
Yes, if you prefer! You can use your favorite homemade caramel recipe instead of the candy shortcut for an extra-special touch.
How do I prevent my cheesecake from cracking?
Avoid overmixing the cheesecake batter, bake at a low temperature, and let the cheesecake cool gradually in the oven before chilling. These steps help prevent cracks.
Can I use milk chocolate instead of dark chocolate for the ganache?
Of course! If you prefer a sweeter ganache, milk chocolate works perfectly. Adjust the amount of cream slightly if needed for the right consistency.
Can I freeze this cheesecake?
Yes, you can! Wrap the cheesecake tightly in plastic wrap and freeze for up to 3 months. Thaw overnight in the refrigerator before serving.
What biscuits can I use for the base?
Digestive biscuits, graham crackers, or even shortbread cookies work well. You can also experiment with chocolate or oat biscuits for a twist.
Do I need a springform tin?
While a springform tin makes it easier to remove the cheesecake, you can use a regular cake tin. Just line it with parchment paper, leaving an overhang to lift the cheesecake out.
Conclusion
This Millionaire’s Cheesecake is the ultimate indulgent dessert. With layers of creamy cheesecake, smooth caramel, and rich chocolate ganache, it’s truly worthy of its “millionaire” name. I hope you love this recipe as much as I do! Don’t forget to share it on Facebook or save it to Pinterest for your next special occasion. Happy baking! 😊
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