Millionaire’s Cheesecake

Millionaire’s Cheesecake: A Decadent and Luxurious Dessert

Looking for the ultimate indulgence? This Millionaire’s Cheesecake takes a classic cheesecake and elevates it to a whole new level with a buttery shortbread base, a creamy cheesecake filling, rich homemade caramel, and a decadent layer of chocolate ganache. Each bite is a harmonious combination of textures and flavors that is sure to impress your guests or satisfy your sweet tooth!

Ingredients:

For the Shortbread Base:

• 1 cup all-purpose flour (125g)
• 1 stick butter (114g)
• ¼ cup white sugar (50g)
• ¼ teaspoon salt

For the Cheesecake:

• 3 ¼ cups cream cheese (740g), room temperature
• ½ cup white sugar (100g)
• 3 tablespoons powdered sugar
• 1 cup heavy whipping cream (240ml), 33% fat or higher
• 1 teaspoon vanilla extract

For the Caramel:

• 1 cup light brown sugar (200g)
• 2 sticks butter (227g)
• ⅓ cup golden corn syrup (100g)
• 1 can sweetened condensed milk (397g)
• 1 teaspoon salt

For the Chocolate Ganache:

• 1 cup dark chocolate (175g), chopped
• ½ cup heavy cream (120ml)

Directions:

Step 1: Make the Shortbread Base

1. Preheat the Oven
   Preheat your oven to 350°F (180°C). Line the base of a round, loose-bottomed cake pan with parchment paper.
2. Prepare the Shortbread Dough
   In a food processor, pulse together the flour, butter, sugar, and salt until the mixture resembles breadcrumbs. Alternatively, you can rub the butter into the dry ingredients with your fingertips.
3. Bake the Shortbread
   Press the dough firmly into the base of the prepared pan. Bake for 20 minutes, or until golden brown. Remove from the oven and allow to cool while you prepare the cheesecake filling.

Step 2: Make the Cheesecake Filling

1. Whip the Cream
   In a separate bowl, whip the heavy cream to stiff peaks and set it aside.
2. Mix the Cream Cheese
   In a large bowl, beat together the room-temperature cream cheese, white sugar, powdered sugar, and vanilla extract until smooth and creamy.
3. Fold in the Whipped Cream
   Gently fold the whipped cream into the cream cheese mixture until just combined.
4. Assemble the Cheesecake
   Pour the cream cheese mixture over the cooled shortbread base, smoothing out the top with a spatula. Place the cheesecake in the fridge to chill while you prepare the caramel.

Step 3: Make the Caramel

1. Cook the Caramel
   In a medium saucepan, melt the light brown sugar, butter, and golden corn syrup over medium heat. Bring the mixture to a boil, stirring constantly until it begins to froth.
2. Add the Condensed Milk
   Remove the pan from the heat and stir in the sweetened condensed milk and salt. Return the pan to the heat and let it boil for 1 minute, stirring continuously, until the caramel thickens enough to coat the back of a spoon.
3. Cool the Caramel
   Allow the caramel to cool for about 90 minutes, or until it’s slightly warm to the touch. Reserve ¼ of the caramel for decorating later. Pour the rest of the caramel evenly over the cheesecake and spread it out.
4. Chill the Cheesecake
   Return the cheesecake to the fridge and let it chill overnight to set completely.

Step 4: Make the Chocolate Ganache

1. Heat the Cream
   In a small saucepan, heat the heavy cream until it just begins to simmer (tiny bubbles will form at the edges).
2. Melt the Chocolate
   Place the chopped dark chocolate in a medium bowl. Pour the hot cream over the chocolate and let it sit for 1 minute, then stir until the mixture is smooth and glossy.
3. Cool the Ganache
   Let the ganache cool completely before spreading it over the top of the cheesecake.

Step 5: Assemble and Serve

1. Remove the Cheesecake
   After the cheesecake has chilled overnight, carefully remove it from the springform pan and place it on a serving plate.
2. Drizzle with Caramel
   Before serving, reheat the reserved caramel in the microwave for about 20 seconds. Drizzle the caramel over each slice for a beautiful presentation and extra indulgence.

Recipe Summary:

• Prep Time: 45 minutes (plus overnight chilling)
• Cooking Time: 30 minutes
• Total Time: 1 hour 15 minutes (plus chilling time)
• Calories: 650 kcal per slice
• Servings: 12 slices

Tips for the Perfect Millionaire’s Cheesecake:

• Room-Temperature Ingredients: Make sure your cream cheese and eggs are at room temperature to ensure a smooth, creamy cheesecake filling.
• Chill Overnight: For the best texture and flavor, allow the cheesecake to chill overnight so the caramel and cheesecake layers set perfectly.
• Caramel Consistency: When making the caramel, stir constantly to avoid burning. If it thickens too much, you can thin it slightly with a tablespoon of cream.

Why You’ll Love This Millionaire’s Cheesecake

This Millionaire’s Cheesecake is the ultimate indulgence, combining a buttery shortbread base, a velvety cheesecake filling, rich caramel, and a luscious chocolate ganache. It’s a dessert that’s sure to impress at any gathering or special occasion. Each bite delivers a perfect balance of sweet and creamy, with just the right amount of crunch from the shortbread crust.

Millionaire’s Cheesecake

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• Author: Dulcia
• Total Time: 1 hour 15 minutes (plus chilling time)
• Yield: 12 1x

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Description

Millionaire’s Cheesecake is the ultimate indulgent dessert, combining a buttery shortbread base, creamy cheesecake filling, and rich caramel layer, all topped with a luxurious chocolate ganache. Each slice is a delicious blend of textures and flavors, from the crunchy base to the silky-smooth cheesecake and decadent toppings.

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Ingredients

Scale 1x2x3x

For the Shortbread Base:
1 cup all-purpose flour (125g)
1 stick butter (114g)
¼ cup white sugar (50g)
¼ teaspoon salt
For the Cheesecake:
3 ¼ cups cream cheese (740g), room temperature
½ cup white sugar (100g)
3 tablespoons powdered sugar
1 cup heavy whipping cream (240ml), 33% fat or higher
1 teaspoon vanilla extract
For the Caramel:
1 cup light brown sugar (200g)
2 sticks butter (227g)
⅓ cup golden corn syrup (100g)
1 can sweetened condensed milk (397g)
1 teaspoon salt
For the Chocolate Ganache:
1 cup dark chocolate (175g), chopped
½ cup heavy cream (120ml)

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Instructions

Make the Shortbread Base:
Preheat the oven to 350°F (180°C).
In a food processor, pulse together the flour, butter, salt, and sugar until the mixture resembles breadcrumbs. Alternatively, you can rub the butter into the flour and sugar using your fingertips.
Press the dough into the base of a round, loose-bottomed cake pan (lining the base with parchment paper for easy removal later).
Bake for 20 minutes, or until golden. Let cool.
Make the Cheesecake:
Whip the heavy cream to stiff peaks and set aside.
In a large bowl, whip the cream cheese, white sugar, powdered sugar, and vanilla extract until smooth and creamy.
Gently fold the whipped cream into the cream cheese mixture until just combined.
Pour the cheesecake mixture over the cooled shortbread base, smoothing out the top. Place in the fridge to chill while you prepare the caramel.
Make the Caramel:
In a saucepan, melt the light brown sugar, butter, and golden corn syrup over medium heat. Bring the mixture to a boil, stirring constantly until it begins to froth.
Remove from the heat and stir in the condensed milk and salt.
Return the pan to the heat and boil for 1 minute, until the caramel thickens enough to coat the back of a spoon.
Let the caramel cool for about 90 minutes. Once slightly warm to the touch, set aside ¼ of the caramel for decorating later. Pour the rest of the caramel over the cheesecake and spread it evenly.
Return the cheesecake to the fridge to chill overnight.
Make the Chocolate Ganache:
Place the chopped dark chocolate into a medium bowl.
In a small saucepan, heat the heavy cream until it is just simmering (tiny bubbles forming at the edges).
Remove the cream from heat and pour over the chocolate. Let sit for 1 minute.
Stir the mixture until smooth and glossy.
Let the ganache cool completely before spreading it over the top of the cheesecake.
Assemble and Serve:
Once the cheesecake has chilled overnight, carefully remove it from the cake pan.
Before serving, reheat the reserved caramel in the microwave for about 20 seconds, and drizzle over each slice for a finishing touch.

• Prep Time: 45 minutes (plus overnight chilling)
• Cook Time: 30 minutes

Nutrition

• Calories: 650