Luxurious Millionaire Cheesecake (Print version)
Decadent layered cheesecake: buttery biscuit base, silky caramel, creamy filling and glossy dark ganache.
# What you'll need:
→ Biscuit Base
01 - 10.5 ounces digestive biscuits or graham crackers, crushed
02 - 0.55 cup unsalted butter, melted
03 - 0.25 cup light brown sugar
→ Caramel Layer
04 - 14 ounces sweetened condensed milk
05 - 0.45 cup unsalted butter
06 - 0.5 cup light brown sugar
07 - 3 tablespoons golden syrup
08 - 1 teaspoon sea salt (optional, for salted caramel)
→ Cheesecake Filling
09 - 17.5 ounces full-fat cream cheese, softened
10 - 0.5 cup caster sugar
11 - 0.85 cup heavy cream, lightly whipped
12 - 1 teaspoon vanilla extract
→ Chocolate Ganache
13 - 7 ounces dark chocolate (at least 55% cocoa), chopped
14 - 0.4 cup heavy cream
15 - 1 tablespoon unsalted butter
# How to make it:
01 - Line a 9-inch springform pan with parchment. Combine biscuit crumbs with melted butter and brown sugar until evenly moistened. Press the mixture firmly into the base of the tin. Refrigerate for 20 minutes to set.
02 - In a saucepan over medium heat, melt butter, brown sugar, and golden syrup. Stir in condensed milk; cook, stirring constantly, until the mix thickens and turns golden, about 8 to 10 minutes. Add sea salt if desired. Pour caramel over the chilled biscuit base and spread evenly. Refrigerate for 1 hour until set.
03 - In a large bowl, beat cream cheese and caster sugar until smooth and creamy. Gently fold in the whipped heavy cream and vanilla extract. Spread this mixture evenly over the set caramel layer. Smooth the top and refrigerate for 4 to 5 hours, or overnight for optimal texture.
04 - Heat heavy cream until steaming but not boiling. Pour over chopped dark chocolate in a bowl and let sit for 2 minutes. Add butter and stir until glossy and smooth. Allow to cool slightly before pouring over the cheesecake. Spread gently and refrigerate 1 to 2 hours until the ganache is set.
05 - Run a hot knife along the pan edge to loosen, release the cheesecake from the tin, and slice with a warmed knife for defined layers.
# Expert suggestions:
01 -
- Your friends will never guess how gloriously easy this actually is underneath all that drama.
- The contrast of crisp base, silky cheesecake, gooey caramel, and shiny ganache makes every bite a small celebration.
02 -
- Don’t rush the caramel – I once scorched a batch by turning my back, and the bitterness ruined the filling.
- Allow all layers to set completely in the fridge before adding the next – the patience is worth the clean lines when cutting.
03 -
- Always taste the caramel as it cooks – your nose will tell you before your eyes if it’s getting too dark.
- Room temperature cream cheese makes the filling irresistibly smooth and prevents lumps.