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Indulgent Millionaire’s Cheesecake

Treat yourself to the ultimate dessert experience with this Indulgent Millionaire’s Cheesecake, a decadent fusion of rich cheesecake, gooey caramel, and velvety chocolate. Imagine a buttery biscuit base layered with creamy cheesecake, a luscious caramel filling, and a glossy chocolate ganache topping. This dessert is a showstopper, perfect for celebrations, dinner parties, or whenever you’re craving something truly special.
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Equipment

  • - 9-inch springform pan
  • - Mixing bowls (large and medium)
  • - Electric mixer or stand mixer
  • - Saucepan
  • Whisk
  • Spatula
  • Measuring cups and spoons
  • Food processor (for the biscuit base)
  • - Oven

Ingredients
  

  • For the Biscuit Base
  • 2 cups digestive biscuits or graham crackers crushed
  • ½ cup unsalted butter melted
  • 1 tablespoon granulated sugar
  • For the Cheesecake Layer
  • 24 oz cream cheese softened
  • 1 cup granulated sugar
  • 1 cup heavy cream
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • For the Caramel Layer
  • 1 cup granulated sugar
  • 6 tablespoons unsalted butter cubed
  • ½ cup heavy cream
  • ½ teaspoon salt
  • For the Chocolate Ganache
  • 1 cup dark chocolate chopped
  • ½ cup heavy cream

Instructions
 

  • Step 1: Prepare the Biscuit Base
  • Preheat your oven to 325°F (160°C). In a food processor, crush the digestive biscuits or graham crackers into fine crumbs. Mix with melted butter and sugar until combined. Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then set aside to cool.
  • Step 2: Make the Cheesecake Layer
  • In a large bowl, beat the cream cheese and sugar until smooth. Add the heavy cream, eggs, and vanilla extract, mixing until fully combined. Pour the cheesecake mixture over the cooled biscuit base. Bake for 45-50 minutes, or until the edges are set but the center is slightly wobbly. Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour. Remove and refrigerate for at least 4 hours.
  • Step 3: Prepare the Caramel Layer
  • In a saucepan, heat the sugar over medium heat, stirring constantly until it melts and turns amber in color. Carefully add the butter (it will bubble) and whisk until melted. Slowly pour in the heavy cream while whisking continuously. Remove from heat and stir in the salt. Let the caramel cool slightly, then pour it over the chilled cheesecake. Spread evenly and refrigerate for 1 hour to set.
  • Step 4: Make the Chocolate Ganache
  • Place the chopped chocolate in a heatproof bowl. Heat the heavy cream in a saucepan until it just begins to simmer, then pour it over the chocolate. Let it sit for 2 minutes, then whisk until smooth. Pour the ganache over the caramel layer and spread evenly. Refrigerate for at least 2 hours to set.
  • Step 5: Serve & Enjoy
  • Carefully remove the cheesecake from the springform pan. Slice and serve chilled. Garnish with a sprinkle of sea salt or chocolate shavings for an extra touch of elegance.