Description
Rich Millionaire’s Cheesecake delivers pure indulgence straight from Scottish baking traditions. Creamy layers of buttery caramel and chocolate create a luxurious dessert that melts beautifully on your palate with delightful texture and depth.
Ingredients
Scale
Base:
- 2 cups (200g) digestive biscuits or graham crackers, crushed
- ½ cup (115g) unsalted butter, melted
Filling:
- 2 cups (450g) cream cheese, softened
- 1 cup (200g) granulated sugar
- ¾ cup (90g) powdered sugar
- 1 cup (240ml) heavy cream, whipped
- 2 teaspoons vanilla extract
Topping:
- 1 cup (175g) dark or milk chocolate, chopped
- ½ cup (120ml) heavy cream
- ½ cup (115g) unsalted butter
- ½ teaspoon salt
- ½ cup (120ml) heavy cream
Instructions
- Crush 200g digestive biscuits or graham crackers into fine crumbs using a food processor or rolling pin. Ensure no large chunks remain.
- Mix 115g melted butter with biscuit crumbs until texture resembles wet sand. Press mixture firmly into bottom of 23cm springform pan, creating an even base. Refrigerate for 15 minutes at 4°C.
- Melt 200g granulated sugar in saucepan over medium heat (180°C) until deep amber color develops. Stir occasionally to prevent burning.
- Add 115g butter to melted sugar, stirring continuously. Slowly pour 120ml heavy cream into caramel, watching for bubbling. Mix until smooth and glossy.
- Incorporate 1 teaspoon vanilla extract and ½ teaspoon salt into caramel. Remove from heat and let cool for 10 minutes at room temperature.
- Pour cooled caramel over chilled biscuit base. Spread evenly with offset spatula. Refrigerate for 30 minutes until set.
- Beat 450g softened cream cheese with 90g powdered sugar and 1 teaspoon vanilla extract until completely smooth.
- Whip 240ml heavy cream until soft peaks form. Gently fold into cream cheese mixture to maintain volume.
- Spread cheesecake filling over caramel layer, creating smooth surface. Tap pan gently to release air bubbles.
- Refrigerate cheesecake for 4 hours at 4°C until completely firm.
- Chop 175g dark or milk chocolate into small, uniform pieces.
- Heat 120ml heavy cream until warm (80°C), not boiling. Pour over chocolate and let sit for 2 minutes.
- Stir chocolate and cream until ganache becomes glossy and completely combined.
- Pour ganache over chilled cheesecake, allowing it to naturally spread to edges.
- Refrigerate for additional 30 minutes at 4°C until ganache sets. Slice and serve chilled.
Notes
- Fresh raspberries add a tart contrast to the rich chocolate and caramel layers, creating a balanced flavor profile.
- Refrigerate the cheesecake for at least 4 hours before serving to ensure a firm, creamy texture that slices cleanly.
- Use room temperature cream cheese to prevent lumps and achieve a smooth, velvety filling that blends perfectly.
- For a gluten-free version, swap regular graham cracker crumbs with almond flour or gluten-free cookie crumbs in the crust.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Cheesecakes
- Method: Blending
- Cuisine: British
Nutrition
- Serving Size: 8
- Calories: 529 kcal
- Sugar: 49 g
- Sodium: 212 mg
- Fat: 38 g
- Saturated Fat: 23 g
- Unsaturated Fat: 13 g
- Trans Fat: 0.5 g
- Carbohydrates: 42 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 120 mg