Millionaire’s Cheesecake
Indulge in this luxurious Millionaire's Cheesecake, featuring a buttery crust, creamy cheese filling, and a silky chocolate ganache, perfect for any special occasion or satisfying your sweet cravings.
Ingredients
For the crust
- 1.5 cups all-purpose flour Substitute with gluten-free flour for a gluten-free version.
- 0.5 cups unsalted butter Use salted butter if necessary.
- 0.25 cups granulated sugar Can be replaced with a sugar alternative.
- 1 pinch salt Use sea salt for finishing touches.
For the cheesecake filling
- 16 ounces cream cheese Ensure it's softened for easy mixing.
- 0.5 cups heavy cream Light cream can be used, but will yield a less rich texture.
- 3 large eggs Replace with flax eggs for a vegan option.
- 1 teaspoon vanilla extract Opt for pure vanilla extract for best taste.
- 1 cup granulated sugar Essential for making the caramel.
- 0.25 cups water Ensure it’s clean and fresh.
For the ganache
- 1 cup semi-sweet chocolate chips Dark chocolate can be substituted.
- 0.5 cups heavy cream For making the ganache.
- 0.25 cups unsalted butter For the ganache.
Optional garnishes
- sea salt flakes, chocolate shavings, or powdered sugar
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, combine flour, butter, sugar, and a pinch of salt. Mix until you have a crumbly texture. Press this mixture firmly into the bottom of a springform pan to form the crust.
- In another bowl, beat the cream cheese until smooth. Add heavy cream, eggs, vanilla extract, and the other sugar. Mix until everything is well combined.
- Pour the cream cheese mixture over the crust.
Baking
- Bake for about 50 minutes or until slightly firm.
- While the cheesecake is baking, prepare the caramel. In a saucepan, combine sugar and water. Cook over medium heat until it turns a deep amber color.
- Remove from heat and carefully add heavy cream and butter to the caramel, stirring until smooth. Let it cool slightly.
- Once the cheesecake is done and cooled, drizzle the caramel over the top.
Ganache Preparation
- For the ganache, heat the heavy cream and butter in a saucepan. Once hot, pour over chocolate chips and let sit for a minute. Stir until smooth.
Chilling
- Pour the ganache over the cheesecake and spread it evenly. Let it chill in the fridge for at least 4 hours or overnight.
Notes
Store any leftover cheesecake in an airtight container in the refrigerator for 4-5 days. Freeze it wrapped in plastic wrap and aluminum foil for longer storage. Defrost overnight in the fridge before serving. Use high-quality chocolate for the ganache to enhance the flavor of your cheesecake.