Millionaires Cheesecake
A luxurious Christmas pudding alternative. It has a few steps but it is worth it for this amazing Christmas desert!
Nutrition (per serving)
Ingredients
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butter100 g
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digestive biscuits250 g
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cream cheese500 g
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double cream1 cup (240 ml)
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icing sugar0.25 cups (45 g)
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carnation caramel200 g
Chocolate Ganache
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dark chocolate100 g
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double cream100 ml
Method
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Line an 8-inch springform tin with a circle of greaseproof paper.
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Melt the butter in a large bowl in the microwave.
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Place the biscuits in a food processor and mix until you have a fine crumb. If you don’t have a processor, put the biscuits into a large freezer bag and bash with a rolling pin until you have a fine powder. Pour the biscuit crumb into the mixing bowl with the melted butter and mix well. Pour this mix into the tin and using the back of a spoon press the mix to the bottom of the tin so it is compact. Place in the fridge while you make the filling.
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In a large mixing bowl add the cream cheese, double cream and icing sugar and using an electric whisk give it a good mix until it this thick.
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Remove the base from the fridge and pour the creamy mix over the top spreading evenly.
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Place it back in the fridge
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Now for the caramel layer. In a microwave proof bowl add the carnation caramel and pop it in the microwave for around 30- 40 seconds. Remove it from the microwave and give it a mix with a spoon, it will have a few little lumps in it but this will go as you mix it. Once you have a smooth pouring consistency, take the cheesecake out of the fridge and pour the caramel over the top. Use a spoon to spread the mix all over the top and then put back in the fridge for 20 minutes.
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While the caramel is setting you can make the ganache for the top layer. Break up the chocolate and add to a mixing bowl. In a microwave proof jug heat the cream in the microwave for around 40 seconds until it is piping hot but not boiling. Pour the hot cream over the chocolate and leave it for a minute to start melting the chocolate and then take a spoon and mix the chocolate and cream together. The chocolate will melt as you mix.
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After 20 minutes is up, take the cheesecake out of the fridge and pour over the ganache spreading evenly.
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Back into the fridge and set for around 5 hours before eating.
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Ready to freeze
Once set, keep the cheesecake in its tin and cover the cheesecake completely with cling film before placing in the freezer.
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Ready to eat
Remove the cheesecake from the freezer and leave it to defrost overnight in the fridge. Once defrosted, simply slice up and serve!
Was not keen on the dark chocolate topping.
Would try milk chocolate next time.
Made this for Christmas but made a little taster pot along side (one for the chef 😆) very tasty. can’t wait for the main one for Christmas Day 😋
Never made a cheesecake before so made as alternative for Christmas Day step simple and family loved it saying it’s the best thing you have ever made lol
Oh brilliant! So happy to hear that, well done!
Made this gorgeous recipe for family gathering on Mother’s day. Transported it to the venue in our motorhome fridge. When we got there found out it had dropped down in the fridge leaving chocolate all over the door!!! We had a deconstructed millionaires cheesecake. If I could I would attach a photo. Fortunately we kept a small one at home which we will enjoy this evening.
I have made this recipe a few times. Fantastic at any time of year, not just at Christmas! We love it.
I have made one of these and stashed it in the freezer for Christmas Day. Ideal for my family who are not keen on Christmas pudding! I was wondering where to find the cute little chocolate Christmas trees you have used to decorate it?
yay brilliant! Oh I think the Christmas tress were actually from a Christmas bar of cadburys chocolate, not sure if they still make it but it is usually in the shops at this time of year!
What size pan for the 16 serving? All options say 8 inch
I would go for a 10 inch tin 🙂 hope that helps!
Hi, what sort of dark choc is best to use? I used one and it has split.