Millionaires Cheesecake Recipe

I absolutely adore this Millionaire’s Cheesecake because it combines all my favorite indulgences—rich creaminess, indulgent caramel, and luscious chocolate—in every mouthful. Plus, making it feels like a fun, creative escape that ends with a dessert worthy of any Instagram moment!

Loving to make Millionaire’s Cheesecake, the buttery base begins with 200g of digestive biscuits and 100g of melted unsalted butter. For the filling, combine 400g softened cream cheese, 100g of caster sugar, and a touch of vanilla extract to achieve the desired sweet profile.

Finish with a rich layer of 200g caramel sauce and a topping of decadent melted dark chocolate combined with 100g chocolate, 25g butter, and 100ml double cream.

Ingredients

Digestive Biscuits:
The textured base holds the peanut butter so it doesn’t fall out of the cookie.

Cream Cheese:
Rich, smooth, and creamy, these foods are excellent sources of protein and calcium.

Caster Sugar:
Sugar that is fine, dissolves with ease, and adds a delightful sweetness.

Double Cream:
Rich, opulent, boosts the creaminess, fat-laden.

Caramel Sauce:
Rich, tender, delivers traditional million-dollar flavor.

Dark Chocolate:
Deep, dark chocolate is a flavor enhancer and depth provider.

Rich, slightly bitter, it teems with antioxidants.

Ingredient Quantities

• 200g digestive biscuits
• 100g unsalted butter, melted
• 400g cream cheese, softened
• 100g caster sugar
• 1 tsp vanilla extract
• 200ml double cream
• 200g caramel sauce
• 100g dark chocolate
• 25g butter
• 100ml double cream (for topping)

Instructions

1. A food processor turns the digestive biscuits into fine crumbs. These crumbs are then combined in a bowl with unsalted butter that has been melted. The butter and biscuit mixture are then combined until they have a consistent appearance and texture.

2. In the base of a 20cm (8-inch) springform cake tin, press the biscuit mixture firmly, creating a layer that is even all around. Chill this biscuit base in the refrigerator while you are making the filling.

3. In a big bowl, beat the creamed cheese, sugar, and vanilla together until the mixture is smooth and creamy.

4. In a different bowl, beat the 200ml of double cream to soft peaks, then fold gently into the cream cheese mixture, taking care to combine it all well.

5. Evenly distribute the cream cheese filling over the chilled biscuit base. Use a spatula to smooth the surface, and set in the refrigerator for at least 2 hours, or until firm.

6. When the cheesecake is set, the caramel sauce can be poured over the cream cheese layer. Use a spatula to make it even. Return to the fridge for 30 minutes.

7. For the chocolate topping, take the dark chocolate and break it into pieces. Put it in a heatproof bowl with the 25g butter and 100ml double cream.

8. Over a pan of simmering water, set the bowl so that it does not touch the water. Stir until the chocolate melts and the mixture comes together in a smooth, shiny state.

9. Let the chocolate mix cool a bit, then pour it over the set caramel layer, spreading it to cover the layer evenly.

10. Put the cheesecake in the refrigerator for one more hour, or until the chocolate topping is solid. Take it out of the pan and cut it into pieces to serve. You can enjoy your Millionaires Cheesecake at any time!

Equipment Needed

1. Food processor
2. Mixing bowls (at least two)
3. 20cm (8-inch) springform cake tin
4. Spatula
5. Electric mixer or hand whisk
6. Heatproof bowl
7. Saucepan
8. Refrigerator

FAQ

• Q: Can I use a different type of biscuit for the base?You can use graham crackers or any other similar cookie, though it might alter the taste slightly.
• Q: How long should the cheesecake set in the fridge?Let the cheesecake set for an adequate amount of time—4-6 hours, or better yet, overnight. Achieving the texture you want takes patience.
• Q: Can I substitute the dark chocolate with milk chocolate?
  A: Absolutely, but it will result in a sweeter topping, so adjust the sugar to your taste if necessary.
• Q: Is there a non-dairy alternative for the cream cheese?You can use a cream cheese alternative made from plants if you would rather have an option that is dairy-free.
• Q: How should I store leftovers?Store any leftover food in the refrigerator in a container that seals tight. They’re good to go for up to three days.
• Q: Can I make the caramel sauce at home?Q: Can you use homemade caramel sauce for this recipe?
• Q: What is the purpose of the vanilla extract?A: The flavor enhancement from the vanilla extract is there. You can actually taste it. It’s subtle, but it’s not hard to identify. It almost makes me wish they had gone a little further with using more vanilla extract.

Substitutions and Variations

200g digestive biscuits: Replace with 200g graham crackers or any similar crumbly cookie.
100g unsalted butter, melted: Use 100g of coconut oil or margarine instead.
400g cream cheese, softened: Use 400g mascarpone cheese or a vegan cream cheese for a non-dairy option.
Caster sugar measures the same as granulated or superfine sugar. A perfect substitute for caster sugar in any recipe is an equal measure of granulated sugar or superfine sugar.
200 grams of caramel sauce can be substituted with 200 grams of dulce de leche or a homemade caramel made from condensed milk.

Pro Tips

1. Chill the Base Well Make sure to chill the biscuit base for at least 30 minutes before adding the cheesecake layer to ensure it’s firm enough to hold the filling without becoming soggy.

2. Room Temperature Ingredients Ensure the cream cheese is at room temperature before starting. This will help you achieve a smooth, lump-free cheesecake filling.

3. Slowly Fold the Cream When folding the whipped cream into the cream cheese mixture, do it gradually and gently. This helps maintain the airiness of the whipped cream, resulting in a lighter texture for your cheesecake.

4. Smooth Layers Use an offset spatula to get a perfectly smooth surface for each layer—biscuit, filling, caramel, and chocolate. This gives the cheesecake a more professional look and ensures even layers.

5. Cooling times Allow each layer to set completely in the refrigerator before adding the next. This will prevent the layers from mixing and create distinct layers in the finished dessert. If you’re in a hurry, you can speed up the chilling process by briefly placing the cake in the freezer between layers.