There’s something undeniably special about indulging in a dessert that feels like a celebration in itself, and Millionaire’s Cheesecake is exactly that. Inspired by the much-loved Millionaire’s Shortbread, this recipe takes decadence to new heights. It combines the buttery crumble of shortbread, the smooth tang of cheesecake, the lusciousness of caramel, and the glossy allure of chocolate ganache. Each layer is a masterpiece on its own, but together they create a symphony of flavors and textures that are downright irresistible.
Whether you’re preparing this dessert for a special occasion, a holiday gathering, or simply because you deserve a luxurious treat, this cheesecake is sure to impress. Its rich flavor and elegant presentation make it the star of any dessert table. Imagine slicing into the perfectly set layers, watching the ganache glisten under the light, and hearing the delighted sighs of your guests with every bite.
Why You’ll Love This Recipe:
- Layered Perfection: Each layer is thoughtfully crafted to balance flavor and texture. The buttery shortbread crust provides a crisp foundation, while the cheesecake is velvety and rich. The caramel adds a silky sweetness, and the chocolate ganache ties everything together with a touch of elegance.
- Showstopper Appearance: This cheesecake is as beautiful as it is delicious. The clean, distinct layers and the glossy ganache topping make it a visual treat, perfect for impressing your guests.
- Great for Celebrations: Whether it’s a birthday, holiday, anniversary, or dinner party, Millionaire’s Cheesecake feels celebratory and indulgent, making it ideal for special occasions.
- Convenience of Make-Ahead: The cheesecake needs time to chill and set, so you can prepare it a day or two in advance, giving you more time to enjoy your event without stress.
- A Textural Adventure: From the crunch of the crust to the creaminess of the cheesecake and the smooth caramel, every bite offers a delightful contrast of textures.
Ingredients You’ll Need:
For the Shortbread Crust:
- 1½ cups all-purpose flour
- ½ cup unsalted butter, softened
- ¼ cup granulated sugar
- ¼ teaspoon salt
For the Cheesecake Filling:
- 24 oz cream cheese, softened (three 8 oz packages)
- 1 cup granulated sugar
- 3 large eggs
- 1 cup heavy cream
- 1 tablespoon all-purpose flour
- 1 teaspoon vanilla extract
For the Caramel Layer:
- 1 cup granulated sugar
- ¼ cup water
- ½ cup heavy cream
- ¼ cup unsalted butter, cubed
- ½ teaspoon salt
- 1 teaspoon vanilla extract
For the Chocolate Ganache:
- 1 cup semi-sweet chocolate chips or chopped chocolate
- ½ cup heavy cream
- 1 tablespoon unsalted butter
For Garnish (Optional):
- Sea salt flakes
- Chocolate shavings or curls
- Powdered sugar
How to Make Millionaire’s Cheesecake:
Step 1: Prepare the Shortbread Crust
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan and line the bottom with parchment paper. This will ensure the cheesecake releases easily after chilling.
- Make the Dough: In a medium mixing bowl, cream together the softened butter and sugar until light and fluffy. Gradually mix in the flour and salt until the dough comes together. It will be slightly crumbly but should hold its shape when pressed.
- Press and Bake: Press the dough evenly into the bottom of the prepared springform pan. Use the back of a spoon or a flat-bottomed glass to create a compact, even layer. Bake for 12-15 minutes, or until the edges are golden brown. Allow it to cool completely.
Step 2: Prepare the Cheesecake Filling
- Cream the Cheese: In a large bowl, beat the softened cream cheese until smooth and free of lumps. Scrape down the sides of the bowl to ensure even mixing.
- Add Sugar and Flour: Mix in the sugar and flour until fully incorporated. This step helps stabilize the filling and adds sweetness.
- Add Eggs: Add the eggs one at a time, beating just until each is incorporated. Be careful not to overmix, as this can introduce air bubbles.
- Incorporate Cream and Vanilla: Slowly mix in the heavy cream and vanilla extract. The filling should be smooth, creamy, and pourable.
- Pour Over Crust: Pour the filling over the cooled shortbread crust, spreading it evenly.
Step 3: Bake the Cheesecake
- Set Up a Water Bath: Wrap the bottom of your springform pan with foil to prevent water from seeping in. Place the pan in a large roasting pan and fill the roasting pan with hot water until it reaches halfway up the sides.
- Bake: Bake at 350°F (175°C) for 55-65 minutes, or until the edges are set but the center still jiggles slightly. Turn off the oven and let the cheesecake cool inside with the door slightly ajar for 1 hour.
- Refrigerate: Remove the cheesecake from the water bath and allow it to cool to room temperature. Cover and refrigerate for at least 4 hours, preferably overnight.
Step 4: Prepare the Caramel Layer
- Make the Caramel: Heat sugar and water in a saucepan over medium heat until the sugar dissolves. Stop stirring and let the mixture cook until it turns a deep amber color.
- Add Cream and Butter: Carefully whisk in the cream and butter. Be cautious, as the mixture will bubble vigorously. Stir in the salt and vanilla.
- Cool and Spread: Allow the caramel to cool slightly before spreading it evenly over the chilled cheesecake. Return the cheesecake to the fridge to set the caramel layer.
Step 5: Make the Ganache
- Melt the Chocolate: Heat the heavy cream in a saucepan until steaming but not boiling. Pour it over the chocolate and let it sit for 2 minutes. Stir until smooth.
- Add Butter: Mix in the butter for added shine and smoothness.
- Spread: Pour the ganache over the set caramel layer, spreading it evenly. Garnish as desired with sea salt flakes or chocolate shavings.
Helpful Tips:
- For the cleanest slices, use a hot knife, wiping it clean between cuts.
- To avoid cracks in your cheesecake, don’t overmix the batter, and let it cool gradually in the oven.
- Make sure your caramel is slightly warm and pourable before spreading it on the cheesecake to ensure even coverage.
Details:
- Prep Time: 30 minutes
- Cook Time: 1 hour 15 minutes
- Chilling Time: 4+ hours
- Total Time: 6+ hours
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Notes:
- Room Temperature Ingredients: Use room-temperature cream cheese, eggs, and butter for a smooth cheesecake filling.
- Prevent Cracks: A water bath and gradual cooling prevent cracks in the cheesecake.
- Caramel Watch: Monitor the sugar closely when making caramel; it can burn quickly.
- Shiny Ganache: Melt butter fully into the ganache for a glossy finish.
- Clean Slices: Use a hot knife, wiping it clean between cuts for neat layers.
- Make Ahead: Best made a day ahead to allow flavors to develop and layers to set.
Storage Instructions:
Store the cheesecake in the refrigerator, tightly covered, for up to 5 days. For longer storage, freeze individual slices wrapped in plastic wrap and foil for up to 2 months.
Related Recipes:
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Conclusion:
Millionaire’s Cheesecake is the perfect dessert for anyone looking to impress with minimal effort. The layered beauty, rich flavors, and indulgent textures make it a must-try recipe that’s sure to become a favorite in your home.
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Millionaire’s Cheesecake: A Decadent Delight
Description
There’s something undeniably special about indulging in a dessert that feels like a celebration in itself, and Millionaire’s Cheesecake is exactly that. Inspired by the much-loved Millionaire’s Shortbread, this recipe takes decadence to new heights. It combines the buttery crumble of shortbread, the smooth tang of cheesecake, the lusciousness of caramel, and the glossy allure of chocolate ganache. Each layer is a masterpiece on its own, but together they create a symphony of flavors and textures that are downright irresistible.
Whether you’re preparing this dessert for a special occasion, a holiday gathering, or simply because you deserve a luxurious treat, this cheesecake is sure to impress. Its rich flavor and elegant presentation make it the star of any dessert table. Imagine slicing into the perfectly set layers, watching the ganache glisten under the light, and hearing the delighted sighs of your guests with every bite.
Ingredients
Scale
For the Shortbread Crust:
- 1½ cups all-purpose flour
- ½ cup unsalted butter, softened
- ¼ cup granulated sugar
- ¼ teaspoon salt
For the Cheesecake Filling:
- 24 oz cream cheese, softened (three 8 oz packages)
- 1 cup granulated sugar
- 3 large eggs
- 1 cup heavy cream
- 1 tablespoon all-purpose flour
- 1 teaspoon vanilla extract
For the Caramel Layer:
- 1 cup granulated sugar
- ¼ cup water
- ½ cup heavy cream
- ¼ cup unsalted butter, cubed
- ½ teaspoon salt
- 1 teaspoon vanilla extract
For the Chocolate Ganache:
- 1 cup semi-sweet chocolate chips or chopped chocolate
- ½ cup heavy cream
- 1 tablespoon unsalted butter
For Garnish (Optional):
- Sea salt flakes
- Chocolate shavings or curls
- Powdered sugar
Instructions
Step 1: Prepare the Shortbread Crust
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan and line the bottom with parchment paper. This will ensure the cheesecake releases easily after chilling.
- Make the Dough: In a medium mixing bowl, cream together the softened butter and sugar until light and fluffy. Gradually mix in the flour and salt until the dough comes together. It will be slightly crumbly but should hold its shape when pressed.
- Press and Bake: Press the dough evenly into the bottom of the prepared springform pan. Use the back of a spoon or a flat-bottomed glass to create a compact, even layer. Bake for 12-15 minutes, or until the edges are golden brown. Allow it to cool completely.
Step 2: Prepare the Cheesecake Filling
- Cream the Cheese: In a large bowl, beat the softened cream cheese until smooth and free of lumps. Scrape down the sides of the bowl to ensure even mixing.
- Add Sugar and Flour: Mix in the sugar and flour until fully incorporated. This step helps stabilize the filling and adds sweetness.
- Add Eggs: Add the eggs one at a time, beating just until each is incorporated. Be careful not to overmix, as this can introduce air bubbles.
- Incorporate Cream and Vanilla: Slowly mix in the heavy cream and vanilla extract. The filling should be smooth, creamy, and pourable.
- Pour Over Crust: Pour the filling over the cooled shortbread crust, spreading it evenly.
Step 3: Bake the Cheesecake
- Set Up a Water Bath: Wrap the bottom of your springform pan with foil to prevent water from seeping in. Place the pan in a large roasting pan and fill the roasting pan with hot water until it reaches halfway up the sides.
- Bake: Bake at 350°F (175°C) for 55-65 minutes, or until the edges are set but the center still jiggles slightly. Turn off the oven and let the cheesecake cool inside with the door slightly ajar for 1 hour.
- Refrigerate: Remove the cheesecake from the water bath and allow it to cool to room temperature. Cover and refrigerate for at least 4 hours, preferably overnight.
Step 4: Prepare the Caramel Layer
- Make the Caramel: Heat sugar and water in a saucepan over medium heat until the sugar dissolves. Stop stirring and let the mixture cook until it turns a deep amber color.
- Add Cream and Butter: Carefully whisk in the cream and butter. Be cautious, as the mixture will bubble vigorously. Stir in the salt and vanilla.
- Cool and Spread: Allow the caramel to cool slightly before spreading it evenly over the chilled cheesecake. Return the cheesecake to the fridge to set the caramel layer.
Step 5: Make the Ganache
- Melt the Chocolate: Heat the heavy cream in a saucepan until steaming but not boiling. Pour it over the chocolate and let it sit for 2 minutes. Stir until smooth.
- Add Butter: Mix in the butter for added shine and smoothness.
- Spread: Pour the ganache over the set caramel layer, spreading it evenly. Garnish as desired with sea salt flakes or chocolate shavings.
Notes
- Room Temperature Ingredients: Use room-temperature cream cheese, eggs, and butter for a smooth cheesecake filling.
- Prevent Cracks: A water bath and gradual cooling prevent cracks in the cheesecake.
- Caramel Watch: Monitor the sugar closely when making caramel; it can burn quickly.
- Shiny Ganache: Melt butter fully into the ganache for a glossy finish.
- Clean Slices: Use a hot knife, wiping it clean between cuts for neat layers.
- Make Ahead: Best made a day ahead to allow flavors to develop and layers to set.