Millionaire's Cheesecake Caramel Chocolate (Print View)
Buttery base, creamy filling, decadent caramel, and chocolate ganache combine for an elegant, irresistible dessert.
# What You'll Need:
→ Shortbread Base
01 -
125 g all-purpose flour
02 -
114 g unsalted butter
03 -
50 g granulated sugar
04 -
0.25 teaspoon salt
→ Cheesecake Filling
05 -
740 g cream cheese, at room temperature
06 -
100 g granulated sugar
07 -
3 tablespoon powdered sugar
08 -
240 g heavy whipping cream (minimum 33% fat)
09 -
1 teaspoon vanilla extract
→ Caramel Layer
10 -
200 g light brown sugar
11 -
227 g unsalted butter
12 -
100 g golden corn syrup
13 -
397 g condensed milk
14 -
1 teaspoon salt
→ Chocolate Ganache
15 -
175 g dark chocolate, finely chopped
16 -
120 g whipping cream
# Directions:
01 -
Preheat the oven to 180°C. Combine flour, unsalted butter, granulated sugar, and salt in a food processor and pulse until mixture resembles fine breadcrumbs. Alternatively, rub butter into the flour and sugar by hand.
02 -
Bring the mixture together into a dough. Press into the base of a round, loose-bottomed cake pan lined with parchment paper. Bake for 20 minutes or until golden. Cool completely.
03 -
In a large bowl, beat the heavy whipping cream to stiff peaks and set aside.
04 -
In a separate bowl, blend cream cheese, granulated sugar, powdered sugar, and vanilla extract until smooth and creamy. Gently fold in the whipped cream until fully incorporated.
05 -
Spread the cheesecake mixture evenly over the cooled shortbread base. Smooth the top and refrigerate while preparing caramel.
06 -
In a saucepan, melt light brown sugar, unsalted butter, and golden corn syrup over medium heat. Bring to a boil, stirring constantly until the mixture froths.
07 -
Remove pan from heat. Stir in the condensed milk and salt. Return to heat and bring to a boil, stirring. Boil for 1 minute, or until thick enough to coat a spoon. Remove from heat and transfer caramel to a bowl to cool for about 90 minutes until just warm.
08 -
Reserve one quarter of the caramel for serving. Pour the remainder evenly over the chilled cheesecake layer. Refrigerate overnight.
09 -
Place chopped dark chocolate in a bowl. In a small saucepan, heat whipping cream until scalding (steaming with small bubbles on the edge). Pour over chocolate, let sit 1 minute, then stir until smooth and glossy. Let ganache cool completely, covered.
10 -
Spread cooled ganache over the set caramel layer. Return cheesecake to refrigerator until serving.
11 -
Carefully release chilled cheesecake from the pan. Gently warm reserved caramel in the microwave for 20 seconds and drizzle over each slice before serving.
# Notes:
01 -
Line the cake pan base with parchment paper to facilitate easy removal.
02 -
Ensure heavy cream contains at least 33% fat for optimal whipping.
03 -
Allow caramel to cool to a warm but spreadable consistency before layering.