Hello, lovely readers! Today, I’m excited to share a decadent recipe that holds a special place in my heart – Millionaire’s Cheesecake. This dessert is the epitome of indulgence, combining rich layers of shortbread, creamy cheesecake, luscious caramel, and velvety chocolate ganache. It brings back fond memories of a family vacation we took to Scotland, where I first encountered the traditional Millionaire’s Shortbread. The flavors were so divine that I knew I had to incorporate them into a cheesecake, one of my all-time favorite desserts.
This recipe is perfect for special occasions or just when you need a little extra sweetness in your life. It’s a bit of a labor of love, but trust me, the results are absolutely worth it. You can make slight tweaks to suit your preferences, like adding a sprinkle of sea salt on top for that delightful sweet and salty contrast, or using dark chocolate ganache if you prefer a less sweet finish.
The process is straightforward but does require some patience, as the cheesecake needs to chill overnight for the best results. It’s a wonderful dessert to prepare ahead of time, leaving you free to enjoy the company of your guests without last-minute kitchen stress. I hope you enjoy making and savoring this Millionaire’s Cheesecake as much as I do!
Making Millionaire’s Cheesecake
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Ingredients
- 2 sticks of Butter
- 1 teaspoon Vanilla Extract
- 1 cup Heavy Cream (33% fat or higher)
- 3 tablespoons Confectioners’ Sugar
- 1 can Sweetened Condensed Milk (14 oz)
- 1/4 cup Granulated Sugar
- 1 cup Light Brown Sugar
- 1/2 cup Heavy Cream
- 1 cup Dark Chocolate (chopped)
- 1/4 teaspoon Salt
- 1 stick Butter (4 oz)
- 1/3 cup Corn Syrup
- 1/2 cup Granulated Sugar
- 1 cup All-Purpose Flour
- 1 teaspoon Salt
- 3 1/4 cups Cream Cheese (room temperature)
Directions
- Preheat your oven to 350°F. In a food processor, combine the flour, butter, salt, and sugar until the mixture is crumbly. Press this mixture into the bottom of a round cake pan with a loose base. Bake for about 20 minutes or until golden brown.
- Whip the cream to form stiff peaks and set aside. Blend the cream cheese, granulated sugar, confectioners’ sugar, and vanilla extract until the mixture is smooth. Gently fold in the whipped cream. Spread this mixture over the cooled shortbread base and refrigerate.
- In a saucepan, melt the light brown sugar, butter, and corn syrup together, bringing the mixture to a boil. Stir continuously until frothy. Add the sweetened condensed milk and salt, bringing it back to a boil for 1 minute. Allow this caramel mixture to cool for about 90 minutes. Pour it over the cheesecake, spreading it evenly, and chill overnight.
- For the ganache, heat the heavy cream in a saucepan until it begins to steam. Pour it over the chopped dark chocolate and let it sit for a minute. Stir until smooth and glossy, then allow it to cool completely. Spread the ganache over the chilled cheesecake and chill further.
- Before serving, remove the cheesecake from the pan. Heat the reserved caramel in the microwave for about 20 seconds and drizzle over each slice before serving.
FAQs:
Can I use milk chocolate instead of dark chocolate for the ganache?
Yes, you can substitute milk chocolate for dark chocolate in the ganache. However, keep in mind that milk chocolate is sweeter, so you may want to reduce the sugar slightly in the other components to balance the overall sweetness.
What is the best way to press the shortbread base into the cake pan?
To press the shortbread base evenly, use the bottom of a flat glass or measuring cup. This will help you apply even pressure and achieve a smooth, compact layer. Make sure to press it firmly to prevent crumbling when sliced.
How do I know when the caramel is ready to pour over the cheesecake?
The caramel is ready when it has thickened slightly and has a golden-brown color. After boiling for 1 minute with the condensed milk, let it cool for 90 minutes until it reaches a spreadable consistency. It should be thick but still pourable.
What can I do if my cream cheese mixture is too runny?
If your cream cheese mixture is too runny, try refrigerating it for a short time to firm it up. Additionally, make sure your cream cheese is at room temperature before mixing, and whip the cream to stiff peaks before folding it in.
How long should I chill the cheesecake before adding the chocolate ganache?
Chill the cheesecake for at least 2 hours or until the caramel layer is completely set. This ensures that the caramel does not mix with the ganache, giving you clean, distinct layers.
Can I make this cheesecake in advance?
Yes, you can make this cheesecake a day or two in advance. In fact, chilling it overnight improves the texture and allows the flavors to meld. Just be sure to add the chocolate ganache and any final drizzles right before serving for the best presentation.
Millionaires Cheesecake
Ingredients
- 1 cup Dark Chocolate chopped
- 1 stick Butter 114g
- 1 can Condensed Milk 397g
- 3 1/4 cups Cream Cheese room temperature
- 1/3 cup Golden Corn Syrup
- 1/4 cup White Sugar
- 1/2 cup Heavy Whipping Cream
- 1 tsp Salt
- 2 sticks Butter
- 1 tsp Vanilla Extract
- 1 cup Heavy Whipping Cream must be 33% fat or higher
- 1 cup Light Brown Sugar
- 3 tbsp Powdered Sugar
- 1 cup All-purpose Flour
- 1/4 tsp Salt
- 1/2 cup White Sugar
Instructions
Make the Shortbread Base:
- Preheat the oven to 350°F. Combine the flour, butter, salt, and sugar in a food processor until it resembles breadcrumbs. Press into the base of a round, loose-bottomed cake pan. Bake for 20 minutes or until golden.
Make the Cheesecake:
- Whip the cream to stiff peaks and set aside. Mix cream cheese, white sugar, powdered sugar, and vanilla until smooth. Fold in the whipped cream gently. Spread over the cooled shortbread base. Chill in the fridge.
Make the Caramel:
- Melt brown sugar, butter, and corn syrup in a pan and bring to a boil. Stir constantly until it froths. Add condensed milk and salt, bring to a boil again for 1 minute. Let cool for 90 minutes. Pour over the cheesecake and spread evenly. Chill overnight.
Make the Chocolate Ganache:
- Heat cream in a saucepan until steaming. Pour over chopped chocolate and let sit for 1 minute. Stir until smooth and glossy. Let cool completely. Spread over the chilled cheesecake. Chill further.
Serving:
- Remove cheesecake from the pan. Heat reserved caramel in the microwave for 20 seconds and drizzle over each slice before serving.
