Desserts
Easy Guide to a Millionaire’s cheesecake Recipe
Indulge in this no-bake chocolate cheesecake after a special dinner. Whether it’s for New Year’s Eve or a birthday, it’s sure to impress
- Prep:
- no cook, plus at least 1 hr chilling
Ingredients
- 75g butter, melted, plus extra for the tin
- 250g shortbread biscuits
- 250g mascarpone
- 300g full-fat soft cheese
- 50g icing sugar
- 40g cocoa powder
- 300ml double cream
- ½ x 397g can caramel or 200g dulce de leche
- 50g dark chocolate, chopped
- star sprinkles or chocolate stars, to decorate
Method
- STEP 1
Butter and line the base of a 20cm springform cake tin. Blitz the biscuits in a food processor into fine crumbs, then add the butter and blitz again. Tip the mixture into the tin and press down firmly with the back of a spoon. Chill while you make the filling.
- STEP 2
Gently mix the mascarpone, soft cheese, icing sugar and cocoa until smooth. In a separate bowl, whip the cream until it is stiff, then fold into the mascarpone mixture. Spoon the mixture over the biscuit base and level the top. Chill for 1 hr.
- STEP 3
Warm the caramel in a pan a little so it is easily spreadable, if you overdo it, wait until it cools again. Pour it onto the cheesecake, spread gently and chill. Meanwhile, melt the chocolate carefully in a bowl set over a pan of simmering water or in a microwave. Drizzle it back and forth over the caramel, then add the sprinkles or stars in whatever pattern you like. Chill until ready to serve, then carefully remove the tin and lining and slide the cheesecake onto a serving plate.
Millionaire’s cheesecake
Easy millionaire’s shortbread
Combine the crunch of a shortbread base with a gooey caramel middle and chocolate topping, and you have millionaire’s shortbread – the ultimate sweet treat
Ingredients
For the shortbread
- 250g plain flour
- 75g caster sugar
- 175g butter, softened
For the caramel
- 100g butter or margarine
- 100g light muscovado sugar
- 397g can condensed milk
For the topping
- 200g plain or milk chocolate, broken into pieces
Method
- STEP 1
Heat the oven to 180C/160C fan/gas 4. Lightly grease and line a 20-22cm square or rectangular baking tin with a lip of at least 3cm.
- STEP 2
To make the shortbread, mix 250g plain flour and 75g caster sugar in a bowl. Rub in 175g softened butter until the mixture resembles fine breadcrumbs.
- STEP 3
Knead the mixture together until it forms a dough, then press into the base of the prepared tin.
- STEP 4
Prick the shortbread lightly with a fork and bake for 20 minutes or until firm to the touch and very lightly browned. Leave to cool in the tin.
- STEP 5
To make the caramel, place 100g butter or margarine, 100g light muscovado sugar and the can of condensed milk in a pan and heat gently until the sugar has dissolved. Continually stir with a spatula to make sure no sugar sticks to the bottom of the pan. (This can leave brown specks in the caramel but won’t affect the flavour.)
- STEP 6
Turn up the heat to medium high, stirring all the time, and bring to the boil, then lower the heat back to low and stirring continuously, for about 5-10 minutes or until the mixture has thickened slightly. Pour over the shortbread and leave to cool.
- STEP 7
For the topping, melt 200g plain or milk chocolate slowly in a bowl over a pan of hot water. Pour over the cold caramel and leave to set. Cut into squares or bars with a hot knife.