Description
A Millionaire's cheesecake recipe is so intense and rich, it's no wonder they call it a Millionaire's cheesecake. Make it yourself and you'll truly understand.
Ingredients
Units
Scale
Shortbread
- 150g (6oz) flour
- 75g (3oz) semolina
- 150g (6oz) butter
- 75g (3oz) caster sugar
Caramel
- 25g (1oz) butter
- 50g (2oz) muscovado sugar
- 397g (1 can) condensed milk caramel
Cheesecake Filling
- 300ml (14fl oz) double cream
- 12g (1/2oz) gelatine powder
- 450g (15oz) cream cheese
Chocolate Topping
- 150ml (6fl oz) double cream
- 150g (6oz) dark chocolate
- Golden sprinkles, for garnishing
Instructions
- For the Shortbread: Grease a 23cm (9in) springform cake tin and line with baking paper.
- Preheat the oven to 160°C/320°F/gas mark 3.
- Place the flour, semolina and butter in a bowl and rub the contents with your fingers until the mixture forms breadcrumbs.
- Add sugar and stir until a smooth dough is formed.
- Spread the dough into the base of the cake tin and flatten to even it out.
- Bake for 35 minutes or until pale golden brown. Set aside to cool in the tin.
- For the Caramel: Melt the butter in a pan and add the sugar.
- Slowly let the sugar dissolve into the butter while constantly stirring.
- Turn up the heat, add the caramel and let it reach bubbling point. Continue boiling for 4 minutes, stirring constantly until the caramel becomes thicker and darker.
- Remove from heat and set aside to cool.
- Reserve 150g (6oz) of the caramel for the cheesecake filling.
- When the shortbread and caramel have completely cooled down, spread the remaining caramel onto the shortbread base that is still in the tin.
- For the Cheesecake Filling: Place 150ml (6fl oz) of the double cream into a pan along with the reserved caramel.
- Stir over a low heat until the caramel has dissolved.
- Using a large bowl, sprinkle gelatine onto 60ml (4 tbsp) of cold water and leave to stand for 5 to 10 minutes.
- Gradually pour the caramel mixture to gelatine mixture while stirring vigorously to incorporate the ingredients.
- Beat the remaining cream and cream cheese together and then systematically add the gelatinous caramel mixture to it while stirring.
- Pour the contents over the caramel layer in the tin. Give it a quick wiggle to remove any air bubbles from the cheesecake then leave to set for at least 2 hours in the fridge.
- For the Chocolate Topping: Heat the cream in the pan, then stir in the chocolate until smooth.
- Let the chocolate sauce cool down a bit before pouring it evenly over the cheesecake filling layer.
- Chill the cheesecake for at least 6 hours, but preferably overnight.
- Sprinkle with golden flakes and serve on its own. Enjoy!
Notes
- You can use a food processor to prepare the shortbread.
- If your mixture splits while combining the caramel mixture and gelatine, add a splash of milk and whisk vigorously to combine everything.
- Prep Time: 1 hour
- Cook Time: 1 hour
- Category: Dessert
- Method: Chill
- Cuisine: English
