Luxurious Millionaire Cheesecake (Print version)
Ultra-indulgent Millionaire cheesecake with biscuit base, caramel layer, creamy filling and glossy chocolate ganache.
# Ingredient List:
→ Biscuit Base
01 - 10.5 oz digestive biscuits or graham crackers, finely crushed
02 - 9 tbsp unsalted butter, melted
03 - 1/4 cup light brown sugar
→ Caramel Layer
04 - 14 oz sweetened condensed milk
05 - 7 tbsp unsalted butter
06 - 1/2 cup light brown sugar
07 - 3 tbsp golden syrup
08 - 1 tsp sea salt, optional
→ Cheesecake Filling
09 - 17.5 oz full-fat cream cheese, softened
10 - 1/2 cup caster sugar
11 - 3/4 cup plus 2 tbsp heavy cream, lightly whipped
12 - 1 tsp vanilla extract
→ Chocolate Ganache
13 - 7 oz dark chocolate (at least 55% cocoa), chopped
14 - 1/3 cup plus 1 tbsp heavy cream
15 - 1 tbsp unsalted butter
# How To Make It:
01 - Line a 9-inch springform pan with parchment paper. Combine biscuit crumbs, melted butter, and brown sugar in a bowl. Press mixture evenly onto the base of the pan and refrigerate for 20 minutes.
02 - Melt butter, brown sugar, and golden syrup in a saucepan over medium heat. Add condensed milk, stirring constantly until mixture thickens and turns golden, about 8 to 10 minutes. Stir in sea salt if desired. Pour caramel over chilled base, spread evenly, and refrigerate for 1 hour.
03 - In a large bowl, beat softened cream cheese with caster sugar until smooth and creamy. Gently fold in whipped heavy cream and vanilla extract. Spread evenly over the set caramel layer, smoothing the top. Refrigerate for 4 to 5 hours, or overnight for optimal texture.
04 - Heat heavy cream until steaming but not boiling. Pour over chopped chocolate and let sit for 2 minutes. Add butter, then stir until glossy and smooth. Allow to cool slightly. Pour ganache over the cheesecake layer and spread gently. Chill for 1 to 2 hours until set.
05 - Run a hot knife around the edge to release the cheesecake from the pan. Slice using a warm knife for clean layers and serve immediately.
# Expert Advice:
01 -
- The combination of creamy cheesecake and gooey caramel feels outrageously indulgent but surprisingly doable at home.
- Each layer offers a new texture—crunchy, silk, melt—so no two bites are quite the same.
02 -
- Once, I rushed the caramel step and it seized—never stop stirring, even if your arm aches.
- Chilling overnight gives layers time to settle and flavors to marry; cutting corners means a runny mess.
03 -
- If your caramel looks split, whisk vigorously off the heat—it often comes back together.
- A pinch of flaky sea salt on the ganache makes the flavors sing and feels just a bit fancy.