Luxurious Millionaire Cheesecake (Print Version)
Silky caramel, creamy cheesecake filling on a crisp biscuit base, finished with glossy dark chocolate ganache.
# What You'll Need:
→ Biscuit Base
01 - 10.6 ounces digestive biscuits or graham crackers, finely crushed
02 - 1/2 cup plus 1 tablespoon unsalted butter, melted
03 - 1/4 cup 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 plus 1 tablespoon 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
# Step-by-Step Guide:
01 - Line a 9-inch springform tin with parchment paper. Combine crushed biscuits with melted butter and brown sugar in a bowl, mixing thoroughly. Press mixture firmly into the base of the tin using the back of a spoon. Chill in the refrigerator for 20 minutes to set.
02 - Place butter, brown sugar, and golden syrup in a saucepan over medium heat. Stir continuously until butter melts and sugar dissolves. Add condensed milk and cook, stirring constantly, until thickened and golden, about 8 to 10 minutes. Stir in sea salt if desired. Pour caramel over the chilled biscuit base, smooth evenly, and refrigerate for 1 hour to set.
03 - Using an electric mixer or whisk, beat cream cheese and caster sugar until smooth and creamy. Gently fold in whipped heavy cream and vanilla extract until incorporated. Spread cheesecake mixture evenly over the set caramel layer, smoothing the top. Cover and refrigerate for 4 to 5 hours or overnight for the best texture.
04 - Heat heavy cream in a small saucepan until steaming but not boiling. Pour over chopped dark chocolate in a heatproof bowl and let stand for 2 minutes. Add butter and stir gently until the ganache is glossy and smooth. Cool slightly, then pour over the chilled cheesecake, spreading gently with a spatula. Chill for 1 to 2 hours until the ganache is set.
05 - Run a hot knife around the inside edge of the tin to loosen. Release cheesecake from the springform tin. For clean slices, use a warm, sharp knife, wiping between cuts. Serve chilled.
# Expert Suggestions:
01 -
- Between you and me, you can sneak a spoonful of that caramel before assembly and no one will ever know.
- This cheesecake is show-stopping but surprisingly achievable, so it’s perfect for impressing without stress.
02 -
- If you stop stirring the caramel for just a minute, it might stick or burn—constant attention is the only way.
- Chilling completely between layers ensures you get those dramatic, photo-worthy layers with every slice.
03 -
- Start making the caramel on low heat and gradually increase—it’s easier to prevent burning than to fix it.
- A sprinkle of flaky sea salt on top makes the ganache pop and brings out all the complex flavors.