Luxurious Millionaire Cheesecake (Printable)
Buttery biscuit base, thick caramel, creamy cheesecake filling and glossy ganache for a decadent, shareable dessert.
# What You Need:
→ Biscuit Base
01 - 10.5 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 2 tablespoons heavy cream, lightly whipped
12 - 1 teaspoon vanilla extract
→ Chocolate Ganache
13 - 7 ounces dark chocolate, at least 55% cocoa, chopped
14 - 7 tablespoons heavy cream
15 - 1 tablespoon unsalted butter
# How-To:
01 - Line a 9-inch springform pan with parchment. Blend biscuits to a fine crumb, combine with melted butter and brown sugar, then press firmly into the pan base. Refrigerate 20 minutes.
02 - In a saucepan, gently melt butter, brown sugar, and golden syrup. Add condensed milk and cook over medium, stirring continuously, until thick and golden, about 8–10 minutes. Mix in sea salt if desired. Pour evenly over the chilled base and refrigerate 1 hour until set.
03 - Beat cream cheese with sugar until smooth and creamy. Fold in whipped cream and vanilla extract. Spread mixture over set caramel, smooth the surface, and chill in the refrigerator for 4 to 5 hours or overnight for optimal firmness.
04 - Heat heavy cream until steaming but not boiling. Pour over chopped chocolate, let sit for 2 minutes, then add butter and stir until glossy and fully melted. Allow to cool slightly, then pour over the cheesecake and gently spread to cover. Refrigerate an additional 1 to 2 hours until ganache is set.
05 - Carefully slide a hot knife around the cheesecake edge. Release from springform pan and slice with a warm, clean knife for precise layers.
# Expert Advice:
01 -
- The crumbled biscuit base stays crisp even after hours in the fridge—it’s like the best part of a millionaire’s shortbread, only thicker.
- It’s a true showstopper for gatherings, and the layers look (and taste) like you spent twice as much effort as you did.
02 -
- I once rushed the caramel and ended up with stubborn sugar flecks—constant stirring and patience keep it silky.
- Let the ganache cool a minute before pouring or it can melt the cheesecake’s top layer.
03 -
- Parchment on the base makes removing the cheesecake a breeze, so don’t skip it.
- Letting each layer cool completely before adding the next means you’ll get those perfect, distinct layers every time.