Luxurious Millionaire Cheesecake (Printable)
Buttery biscuit base, salted caramel, silky cream cheese layer and glossy dark chocolate ganache for a decadent finish.
# What You'll Need:
→ Biscuit Base
01 - 10.5 ounces digestive biscuits or graham crackers, finely crushed
02 - 1/2 cup plus 1 tablespoon unsalted butter, melted
03 - 1/4 cup light brown sugar
→ Caramel Layer
04 - 14 ounces sweetened condensed milk
05 - 7 tablespoons unsalted butter
06 - 1/2 cup light brown sugar
07 - 2 1/2 tablespoons golden syrup
08 - 1 teaspoon sea salt, optional
→ Cheesecake Filling
09 - 18 ounces full-fat cream cheese, softened
10 - 1/2 cup caster sugar
11 - 3/4 cup plus 2 tablespoons heavy cream, lightly whipped
12 - 1 teaspoon vanilla extract
→ Chocolate Ganache
13 - 7 ounces dark chocolate (at least 55% cocoa), chopped
14 - 1/3 cup plus 1 tablespoon heavy cream
15 - 1 tablespoon unsalted butter
# How To Make:
01 - Line a 9-inch springform tin with parchment paper. Combine biscuit crumbs, melted butter, and brown sugar in a mixing bowl. Mix until all crumbs are evenly coated. Press firmly into the base of the tin to create an even layer. Refrigerate for 20 minutes to set.
02 - Melt butter, brown sugar, and golden syrup in a saucepan over medium heat, stirring frequently. Add the sweetened condensed milk and cook, stirring constantly, until the mixture thickens and turns a golden caramel color, about 8 to 10 minutes. Stir in sea salt if desired. Pour caramel over the chilled biscuit base and spread evenly. Refrigerate for 1 hour to firm up.
03 - Beat softened cream cheese and caster sugar together in a large bowl until smooth and creamy. Fold in the lightly whipped heavy cream and vanilla extract until fully incorporated. Gently spread this mixture over the chilled caramel layer, smoothing the top. Return to the refrigerator and chill for at least 4 to 5 hours, or overnight for best results.
04 - Warm heavy cream in a saucepan until steaming but not boiling. Pour over the chopped dark chocolate in a heatproof bowl. Let stand for 2 minutes, then add unsalted butter and stir until the ganache is glossy and fully melted. Let the ganache cool slightly, then pour over the chilled cheesecake layer, spreading gently to cover. Refrigerate for 1 to 2 hours to fully set the ganache.
05 - Run a hot knife around the edge of the cheesecake to loosen. Release the springform tin and carefully transfer the cheesecake to a serving plate. Slice using a warm, clean knife for neat, defined layers.
# Expert Tips:
01 -
- This dessert combines two beloved treats into one showstopping centerpiece that tastes like pure indulgence
- The make-ahead nature means you can actually enjoy your own dinner party instead of stressing at the last minute
02 -
- Patience during the caramel stage is everything, rushing here leads to grainy or burnt caramel that cannot be fixed
- Every single chilling step matters, each layer needs to be completely set before adding the next
03 -
- Run your knife under hot water and wipe dry between each slice for those picture-perfect layers
- A pinch of flaky sea salt on top of the ganache creates that restaurant-quality finish