Description
Millionaire’s Cheesecake is a decadent layered dessert combining a crunchy graham cracker base, rich caramel, creamy cheesecake, and a luscious chocolate topping. This no-bake British-American classic is perfect for special occasions, offering a perfect balance of textures and flavors with a smooth, velvety filling, sticky caramel, and glossy chocolate finish.
Ingredients
Scale
For the base:
- 1 1/2 cups graham cracker or digestive biscuit crumbs
- 1/4 cup brown sugar
- 1/2 cup unsalted butter (melted)
For the caramel layer:
- 1/2 cup unsalted butter
- 1/2 cup sweetened condensed milk
- 1/2 cup light brown sugar
- 2 tablespoons golden syrup or corn syrup
- Pinch of salt
For the cheesecake layer:
- 16 oz (2 blocks) cream cheese (softened)
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
For the chocolate topping:
- 6 oz semi-sweet or dark chocolate (chopped)
- 1/2 cup heavy cream
Optional garnish:
- Flaked sea salt
- Gold dust
- Chocolate curls
Instructions
- Prepare the base: Grease and line the base of a 9-inch springform pan. In a bowl, combine the graham cracker or digestive biscuit crumbs, brown sugar, and melted unsalted butter. Mix until the crumbs are evenly coated with butter. Press this mixture firmly into the bottom of the prepared pan to form an even crust. Chill in the fridge for 20 minutes to set.
- Make the caramel layer: In a medium saucepan, combine unsalted butter, sweetened condensed milk, light brown sugar, golden syrup (or corn syrup), and a pinch of salt. Cook over medium heat, stirring constantly, until the mixture thickens and turns a golden caramel color, approximately 6 to 8 minutes. Pour the hot caramel evenly over the chilled crust and spread it out smoothly. Refrigerate the pan for at least 30 minutes to allow the caramel layer to firm up.
- Prepare the cheesecake layer: In a large bowl, beat the softened cream cheese with powdered sugar and vanilla extract until smooth and creamy. In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until fully incorporated. Spread this cheesecake layer evenly over the set caramel layer, smoothing the top with a spatula. Chill the assembled cheesecake for at least 4 hours or until completely set.
- Make the chocolate topping: Heat the heavy cream in a small saucepan just until it begins to simmer (do not boil). Pour the hot cream over the chopped semi-sweet or dark chocolate and let it sit for one minute to melt the chocolate. Stir gently until the mixture is smooth and glossy. Allow the ganache to cool slightly before pouring it evenly over the set cheesecake layer. Return the cheesecake to the refrigerator and chill for at least 1 hour to let the chocolate topping set.
- Serve and garnish: Once fully set, carefully remove the cheesecake from the springform pan. For clean slices, use a warm knife to cut through the rich layers. Garnish the top with flaked sea salt, edible gold dust, or chocolate curls just before serving to add an elegant finishing touch.
Notes
- Use a warm knife when slicing to achieve smooth, clean edges.
- Due to its richness, serve small slices as a dessert portion.
- This cheesecake can be made a day ahead and stored chilled in the refrigerator to enhance flavors.
- If golden syrup or corn syrup is unavailable, light honey can be substituted but may slightly alter the flavor and texture.
