Millionaire’s Cheesecake: A Heavenly Delight of Flavors
When it comes to indulgent desserts, Millionaire’s Cheesecake stands out as a rich, luxurious treat. This no-bake cheesecake features a smooth and velvety vanilla cream cheese filling on a buttery, crisp shortbread base, crowned with a luscious layer of gooey caramel and finished off with a decadent dark chocolate ganache. Each bite is a perfect balance of flavors and textures that will leave you craving more. Whether you’re celebrating a special occasion or simply satisfying a sweet tooth, this dessert is sure to impress.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Total Time: 1 hour 10 minutes
- Yield: 16 slices 1x
- Category: Dessert
- Method: Baking, No-bake
- Cuisine: American
- Diet: Vegetarian
Ingredients
For the Shortbread Base:
- 1 cup All-purpose Flour (125g)
- 1 stick Butter (114g)
- ¼ cup White Sugar (50g)
- ¼ teaspoon Salt
The shortbread base is the foundation of this cheesecake. The buttery, crumbly texture is key to balancing the richness of the cheesecake filling. The combination of flour, butter, sugar, and salt creates a perfectly crisp, melt-in-your-mouth base that holds up beautifully under the weight of the creamy filling and toppings.
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)
- 1 teaspoon Vanilla Extract
The cheesecake filling is creamy, smooth, and light. Cream cheese is the main ingredient that provides the luscious, tangy flavor that’s signature to cheesecakes. The addition of sugar and vanilla extract enhances the sweetness and aroma, while the heavy whipping cream adds richness and a velvety texture.
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
The caramel is the heart of this cheesecake, providing that sweet, gooey layer that perfectly complements the creamy cheesecake filling. The brown sugar and butter create the deep, rich flavor, while the condensed milk adds a smooth, creamy texture. The golden corn syrup ensures that the caramel is perfectly smooth and pourable.
For the Chocolate Ganache:
- 1 cup Dark Chocolate (175g, chopped)
- ½ cup Whipping Cream (120ml/120g)
The dark chocolate ganache adds the final luxurious touch. It’s smooth, glossy, and rich, providing the perfect contrast to the sweetness of the caramel. The whipped cream softens the chocolate, creating a silky, pourable ganache that hardens slightly once chilled, adding a decadent finish to the cheesecake.
Instructions
- Making the Shortbread Base: Preheat your oven to 350°F (180°C). Begin by preparing the shortbread base. In a food processor, combine the flour, butter, sugar, and salt, and pulse until the mixture resembles breadcrumbs. If you don’t have a food processor, you can rub the butter into the flour and sugar with your fingertips until the mixture looks crumbly. Once ready, press the mixture into the base of a round, loose-bottomed cake pan. Lining the base with parchment paper will help the cheesecake come out easily later. Bake the base for 20 minutes or until golden brown, then set it aside to cool.
- Making the Cheesecake: While the shortbread base is cooling, prepare the cheesecake filling. In a large mixing bowl, whip the heavy cream to stiff peaks and set it aside. In another bowl, beat the cream cheese, white sugar, powdered sugar, and vanilla extract together until smooth and creamy. Gently fold the whipped cream into the cream cheese mixture, making sure it’s fully incorporated. Once combined, pour the cheesecake mixture over the cooled shortbread base, smoothing the top with a spatula. Place the cheesecake in the fridge to chill while you prepare the caramel.
- Making the Caramel: To make the caramel, combine the light brown sugar, butter, and golden corn syrup in a saucepan. Heat the mixture over medium heat, stirring constantly until it begins to boil. Continue boiling while stirring until the mixture froths. Remove from the heat and stir in the condensed milk and salt. Return the mixture to the heat and bring it to a boil again for one minute, until the caramel thickens. The caramel should be thick enough to coat the back of a spoon. Transfer the caramel to a bowl and let it cool for about 90 minutes. It should still be slightly warm when you pour it over the cheesecake. Set aside a small portion of the caramel for serving and decorating later. Pour the remaining caramel over the cheesecake, smoothing it out evenly. Return the cheesecake to the fridge and chill it overnight.
- Making the Chocolate Ganache: Once the cheesecake is chilling, prepare the chocolate ganache. Chop the dark chocolate into small pieces and place it in a medium bowl. In a saucepan, heat the whipping cream over medium heat until it starts to steam and small bubbles appear. Remove from the heat and pour the hot cream over the chopped chocolate. Let it sit for a minute, then stir until a smooth, glossy ganache forms. Let the ganache cool completely before spreading it over the chilled cheesecake. Once the ganache has been spread, return the cheesecake to the fridge and allow it to chill until it is completely set.
- Finishing Touches: After the cheesecake has chilled overnight, remove it from the fridge. Carefully remove the cheesecake from the cake pan. If you want to add a finishing touch, heat the reserved caramel in the microwave for 20 seconds and drizzle it over each cheesecake slice just before serving.
Notes
- Make sure to use room temperature cream cheese for the cheesecake filling to ensure a smooth texture.
- If you prefer a crispier shortbread base, consider adding a layer of melted chocolate on top of the base before adding the cheesecake filling. This will help to create a barrier between the shortbread and cheesecake and prevent sogginess.
- For a richer caramel flavor, use dark brown sugar instead of light brown sugar.
- If you don’t have corn syrup, you can substitute with honey or maple syrup for a slightly different flavor profile.
- For a more intense chocolate flavor, use a higher percentage of dark chocolate in the ganache (such as 70% or higher).