Millionaires Cheesecake
Decadent Caramel and Chocolate Cheesecake
Recipe
Ingredients:
For the Shortbread Base
1 cup All-purpose Flour (125g)
1 stick Butter (114g)
¼ cup White Sugar (50g)
¼ teaspoon Salt
For the Cheesecake
3 ¼ cups Cream Cheese (740g, room temperature)
½ cup White Sugar (100g)
3 tablespoons Powdered Sugar
1 cup Heavy Whipping Cream (240ml/240g, must be 33% fat or higher)
1 teaspoon Vanilla Extract
For the Caramel
1 cup Light Brown Sugar (200g)
2 sticks Butter (227g)
⅓ cup Golden Corn Syrup (100g)
1 can Condensed Milk (397g)
1 teaspoon Salt
For the Chocolate Ganache
1 cup Dark Chocolate (175g, chopped)
½ cup Whipping Cream (120ml/120g)
Directions:
Make the Shortbread Base
Preheat the oven to 350°F (180°C).
Combine flour, butter, sugar, and salt in a food processor until the mixture resembles breadcrumbs. Alternatively, rub the ingredients together using your fingertips.
Press the mixture into a round, loose-bottomed cake pan lined with parchment paper.
Bake for 20 minutes or until golden.
Make the Cheesecake
Whip the heavy cream to stiff peaks and set aside.
In another bowl, whip cream cheese, white sugar, powdered sugar, and vanilla until smooth.
Fold the whipped cream into the cream cheese mixture gently.
Pour over the cooled shortbread base, smooth the top, and refrigerate.
Make the Caramel
Melt brown sugar, butter, and corn syrup in a pan and bring to a boil, stirring constantly.
Remove from heat, stir in condensed milk and salt, then return to heat and boil for 1 more minute.
Let cool for 90 minutes, then pour over the cheesecake layer. Reserve some caramel for serving.
Make the Chocolate Ganache
Heat the cream until scalding, then pour over the chopped chocolate and let sit for a minute.
Stir until smooth and glossy, then cool completely.
Spread over the chilled cheesecake.
Prep Time: 45 minutes | Cooking Time: 20 minutes | Total Time: 65 minutes + chilling
