Luxurious Millionaire Cheesecake (Printer-friendly)
Decadent layered cheesecake with biscuit base, salted caramel, creamy filling and glossy chocolate ganache.
# What You’ll Need:
→ Biscuit Base
01 - 10.5 ounces digestive biscuits or graham crackers, finely crushed
02 - 4.5 ounces unsalted butter, melted
03 - 1.75 ounces light brown sugar
→ Caramel Layer
04 - 14 ounces sweetened condensed milk
05 - 3.5 ounces unsalted butter
06 - 3.5 ounces light brown sugar
07 - 2 tablespoons golden syrup
08 - 1 teaspoon sea salt, optional
→ Cheesecake Filling
09 - 17.5 ounces full-fat cream cheese, softened
10 - 3.5 ounces 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 paper. Combine crushed biscuits, melted butter, and brown sugar. Press mixture firmly onto the base and refrigerate for 20 minutes.
02 - In a saucepan, melt butter, brown sugar, and golden syrup. Stir in condensed milk and cook over medium heat, stirring continuously, for 8–10 minutes until thick and golden. Add sea salt if using. Pour over the biscuit base and chill for 1 hour.
03 - Beat cream cheese with caster sugar until smooth. Gently fold in whipped heavy cream and vanilla extract. Spread the mixture over the set caramel layer and smooth the surface. Refrigerate for 4–5 hours or overnight for optimal texture.
04 - Heat heavy cream until just steaming, then pour over chopped chocolate. Let stand for 2 minutes before adding butter. Stir until mixture is glossy and smooth. Cool slightly, then pour ganache over the cheesecake and spread evenly. Chill for 1–2 hours to set.
05 - Run a hot knife around the edge to loosen, release the cheesecake from the pan, and slice with a warm knife for clean, defined layers.
# Expert Tips:
01 -
- This cheesecake is like your favorite candy bar—only creamier, richer, and made right at home.
- It’s my surefire go-to whenever someone asks for the most decadent, unforgettable dessert.
02 -
- If you rush the caramel and turn up the heat, it’s liable to scorch—steadiness wins here.
- Lining your tin well makes retrieving neat slices so much easier; parchment paper is your friend.
03 -
- If serving at a party, slice in advance and keep pieces chilled for flawless presentation.
- Mixing dark and milk chocolate in the ganache gives a softer, more crowd-pleasing topping.