Luxurious Millionaire Cheesecake (Print Version)
Ultra-indulgent Millionaire-style cheesecake: biscuit base, rich caramel, creamy filling and glossy chocolate ganache.
# What You Need:
→ Biscuit Base
01 - 10.6 ounces digestive biscuits or graham crackers, finely crushed
02 - 9 tablespoons unsalted butter, melted
03 - 1/4 cup lightly packed light brown sugar
→ Caramel Layer
04 - 14 ounces sweetened condensed milk
05 - 7 tablespoons unsalted butter
06 - 1/2 cup light brown sugar
07 - 3 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 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 It:
01 - Line a 9-inch springform pan with parchment paper. Combine crushed biscuits, melted butter, and brown sugar until fully incorporated. Press firmly into the base and refrigerate for 20 minutes to set.
02 - In a saucepan over medium heat, melt butter, brown sugar, and golden syrup together. Add condensed milk and cook, stirring constantly, until caramel thickens and turns golden, about 8 to 10 minutes. Optionally stir in sea salt for a salted finish. Spread over the chilled base and refrigerate for 1 hour.
03 - Beat cream cheese and caster sugar until smooth and creamy. Gently fold in whipped heavy cream and vanilla extract. Spread evenly over the set caramel layer. Smooth the surface and refrigerate for at least 4 to 5 hours, or overnight for optimal texture.
04 - Heat heavy cream until steaming and pour over chopped chocolate in a bowl. Let stand for 2 minutes, then add butter and stir until the mixture is glossy and fully melted. Allow to cool slightly, then gently pour over the chilled cheesecake and spread for an even layer. Refrigerate for 1 to 2 hours until set.
05 - Run a hot knife around the inside edge of the pan to loosen. Release the springform, lifting the cheesecake onto a serving plate. Slice with a warm knife for sharp layers.
# Expert Hints:
01 -
- You get the best of all worlds: buttery biscuit, lush caramel, creamy filling, and a shiny ganache in every bite.
- It’s truly a showstopper for gatherings, yet surprisingly doable even if you’re not a baking pro.
02 -
- If you rush the caramel, it can scorch or set grainy—it needs slow, steady stirring.
- Cheesecake sets best with a long chill—overnight transforms the texture from good to wow.
03 -
- If you don't own a springform tin, lining a regular cake tin with enough overhanging parchment can work in a pinch.
- Tiny bubbles in your ganache? Gently tap the tin on the counter before chilling to get a glassy finish.