Millionaire’s Cheesecake

Millionaire’s Cheesecake is the ultimate indulgence for any dessert lover. With its rich, creamy cheesecake base, a layer of smooth caramel, and a decadent chocolate ganache topping, this dessert is a showstopper. Perfect for special occasions or when you simply want to treat yourself, this cheesecake combines a variety of textures and flavors that will delight your taste buds. Whether served as the centerpiece of a celebration or enjoyed after a weeknight dinner, Millionaire’s Cheesecake is sure to impress and satisfy.

INGREDIENTS:

For the crust:

200g (7 oz) graham crackers or digestive biscuits, crushed

50g (1/4 cup) melted butter

2 tablespoons granulated sugar

For the cheesecake filling:

900g (2 lbs) cream cheese, softened

200g (1 cup) granulated sugar

2 teaspoons vanilla extract

3 large eggs

240ml (1 cup) sour cream

120ml (1/2 cup) heavy cream

For the caramel layer:

200g (1 cup) brown sugar, packed

120g (1/2 cup) unsalted butter

60ml (1/4 cup) heavy cream

1 teaspoon vanilla extract

Pinch of salt

For the chocolate ganache:

200g (7 oz) dark chocolate, chopped

120ml (1/2 cup) heavy cream

DIRECTIONS:

For the crust:

Preheat your oven to 175°C (350°F) and grease a 9-inch springform pan.

In a mixing bowl, combine the crushed graham crackers, melted butter, and sugar. Stir until the mixture is well combined.

Press the mixture into the base of the prepared pan, ensuring it is compacted evenly.

Bake for 8-10 minutes, then set aside to cool while you prepare the cheesecake filling.

For the cheesecake filling:

In a large mixing bowl, beat the softened cream cheese and sugar together until smooth and creamy.

Add the vanilla extract and mix well.

Add the eggs one at a time, mixing well after each addition. Be sure not to overmix the batter.

Stir in the sour cream and heavy cream until the mixture is smooth.

Pour the cheesecake filling over the cooled crust and smooth the top with a spatula.

Bake for 50-60 minutes, or until the center is set but still slightly jiggly. Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for 1 hour.

After cooling, refrigerate the cheesecake for at least 4 hours or overnight for best results.

For the caramel layer:

In a saucepan, melt the butter and brown sugar over medium heat, stirring constantly.

Once the sugar has dissolved, add the heavy cream and bring the mixture to a gentle simmer. Let it cook for 3-4 minutes, until it thickens slightly.

Remove the pan from heat and stir in the vanilla extract and a pinch of salt.

Allow the caramel to cool for 10 minutes before drizzling it over the chilled cheesecake.

For the chocolate ganache:

In a heatproof bowl, heat the heavy cream in the microwave or on the stovetop until it just begins to simmer.

Pour the hot cream over the chopped dark chocolate and let it sit for 1-2 minutes. Then stir until the chocolate is completely melted and smooth.

Drizzle the chocolate ganache over the caramel layer, allowing it to gently cascade down the sides of the cheesecake.