Description
Millionaires cheesecake blends rich caramel, smooth chocolate, and creamy cheesecake layers into one indulgent dessert. Chocolate lovers will savor each luxurious bite of this show-stopping sweet treat that promises pure culinary bliss.
Ingredients
Scale
Base:
- 100 grams (4 ounces) plain flour
- 50 grams (2 ounces) semolina
- 100 grams (4 ounces) butter
- 50 grams (2 ounces) caster sugar
Caramel and Cream Layer:
- 1 can (397 grams) condensed milk caramel
- 200 milliliters (7 fluid ounces) pouring double cream
- 25 grams (1 ounce) butter
- 50 grams (2 ounces) light muscovado sugar
- 2.5 leaves of platinum-grade leaf gelatine
Topping:
- 300 grams (10 ounces) full-fat cream cheese
- 100 milliliters (4 fluid ounces) pouring double cream
- 100 grams (4 ounces) dark chocolate (at least 50 percent cocoa solids), finely grated
- Butter, for greasing
Instructions
- Prepare a 20cm springform tin by lightly greasing and lining with parchment paper. Preheat the oven to 160°C (140°C fan).
- Combine flour and semolina in a mixing bowl. Work in butter using fingertips until crumbly. Mix in sugar to create a sandy texture. Press the mixture firmly into the prepared tin, creating an even base.
- Bake the crust for 35 minutes until golden. Allow to cool completely at room temperature.
- Create caramel sauce by melting butter and sugar together. Incorporate additional caramel and simmer for 4 minutes. Reserve 100g of the caramel mixture. Spread the remaining caramel evenly over the cooled base. Refrigerate for 30 minutes until set.
- Gently warm cream with the reserved caramel. Dissolve gelatine into the warm mixture, ensuring complete integration.
- Whip cream cheese until smooth. Gradually fold in the caramel-gelatine mixture until well combined. Pour the filling over the chilled caramel base.
- Refrigerate the cheesecake for 2 hours to allow filling to set completely.
- Prepare chocolate ganache by heating cream and stirring in chocolate until glossy and smooth. Allow to cool slightly.
- Carefully pour the chocolate ganache over the set cheesecake, ensuring even coverage.
- Chill for an additional 4 hours or overnight to allow complete setting.
- Remove from springform tin, slice with a warm knife, and serve chilled.
Notes
- Precision matters when preparing the base, ensuring even, golden-brown crust without burning the edges.
- Use a food processor for quicker, more consistent shortbread base mixing to prevent lumpy texture.
- Gelatin requires careful handling – dissolve slowly and gently to prevent clumping in the creamy filling.
- Room temperature ingredients guarantee smoother cream cheese mixture without unwanted lumps.
- Scrape down mixing bowl sides consistently to incorporate all ingredients evenly throughout layers.
- Chill thoroughly between layers for distinct, clean-cut presentation and optimal flavor development.
- Low and slow baking prevents cracking and ensures silky smooth cheesecake texture.
- Consider using digital kitchen scale for exact ingredient measurements, especially with delicate components like gelatine.
- Chocolate ganache topping works best when slightly warm but not hot, creating perfect glossy finish.
- Prep Time: 15 mins
- Cook Time: 39 mins
- Category: Desserts
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 8
- Calories: 505
- Sugar: 34 g
- Sodium: 80 mg
- Fat: 36 g
- Saturated Fat: 22 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.5 g
- Carbohydrates: 38 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 95 mg