Heavenly Millionaire's Cheesecake Recipe
The first time I baked this Heavenly Millionaire's Cheesecake Recipe was for my parents' anniversary, and I remember how their faces lit up after that first bite.
Equipment
- 9-inch springform pan
- Mixing bowls
- Electric hand mixer or stand mixer
- Rubber spatula
- Saucepan
- Double boiler or microwave-safe bowl
- Offset spatula
- Measuring cups and spoons
Ingredients
For the Biscuit Base:
- Digestive biscuits or graham crackers 250 g
- Unsalted butter melted 100 g
For the Cheesecake Filling:
- Cream cheese room temperature 600 g
- Granulated sugar 150 g
- Vanilla extract 2 tsp
- Large eggs 3
- Sour cream 200 ml
- All-purpose flour 1 tbsp
For the Caramel Layer:
- Soft caramels or homemade caramel sauce 200 g
- Heavy cream 2 tbsp
- Sea salt optional but delicious ½ tsp
For the Chocolate Ganache:
- Dark chocolate at least 60% cocoa 150 g
- Heavy cream 150 ml
- Butter for shine 1 tbsp
Instructions
- Crush the biscuits into fine crumbs using a food processor. Mix with melted butter and press into the base of your springform pan. Chill in the fridge for 15 minutes while you prepare the filling.
- In a large bowl, beat the cream cheese and sugar until smooth and fluffy. Add vanilla, then mix in eggs one at a time. Fold in sour cream and flour until just combined. Pour over the biscuit base and smooth the top.
- Place the springform pan in a larger roasting pan filled with 1 inch of water (water bath). Bake at 160°C (320°F) for 55–60 minutes. The edges should be set, but the center should still jiggle slightly. Let it cool in the oven with the door slightly open, then refrigerate for 4 hours or overnight.
- Melt the caramels with heavy cream in a saucepan over low heat. Stir continuously until smooth. Let it cool slightly, then pour evenly over the chilled cheesecake. Chill again for 20 minutes.
- Heat cream until just simmering, then pour over chopped dark chocolate and butter. Let it sit for 1 minute, then stir until smooth. Spread over the caramel layer with an offset spatula and chill for another 30 minutes until set.