08/04/2024
Salted Caramel Millionaires Cheesecake Recipe
Ingredients:
For the Base:
200g digestive biscuits (or graham crackers), crushed
100g unsalted butter, melted
For the Cheesecake Layer:
500g cream cheese, softened
100g granulated sugar
2 teaspoons vanilla extract
300ml double cream (heavy cream)
For the Caramel Layer:
200g granulated sugar
90g unsalted butter, cubed
120ml double cream (heavy cream)
1 teaspoon sea salt
For the Chocolate Ganache:
200g dark chocolate, chopped
200ml double cream (heavy cream)
Sea salt flakes, for sprinkling
Instructions:
1. Prepare the Base:
Crush the Biscuits: Place the digestive biscuits in a food processor and pulse until finely ground. Alternatively, you can place them in a zip-lock bag and crush them with a rolling pin.
Mix with Butter: In a bowl, combine the crushed biscuits with the melted butter until well mixed.
Press into Tin: Press the mixture into the base of a 23cm (9-inch) springform tin. Use the back of a spoon to press down firmly and evenly. Refrigerate while preparing the filling.
2. Make the Cheesecake Layer:
Mix Cream Cheese and Sugar: In a large bowl, beat the cream cheese and sugar together until smooth and creamy.
Add Vanilla: Add the vanilla extract and mix well.
Whip the Cream: In a separate bowl, whip the double cream until it forms stiff peaks.
Fold Together: Gently fold the whipped cream into the cream cheese mixture until fully combined.
Spread Over Base: Spread the cheesecake mixture evenly over the biscuit base. Smooth the top with a spatula. Refrigerate for at least 4 hours or overnight to set.
3. Make the Caramel Layer:
Melt Sugar: In a saucepan, heat the sugar over medium heat, stirring constantly until it melts into a thick amber-colored liquid.
Add Butter: Add the butter and stir until fully melted and combined.
Add Cream and Salt: Slowly pour in the double cream while stirring. Be careful as the mixture will bubble up. Stir in the sea salt.
Cool: Remove from heat and let cool for a few minutes. Pour the caramel over the set cheesecake layer and refrigerate until the caramel is firm.
4. Make the Chocolate Ganache:
Heat Cream: In a saucepan, heat the double cream until it just begins to simmer.
Add Chocolate: Place the chopped chocolate in a heatproof bowl and pour the hot cream over it. Let it sit for a minute, then stir until smooth and glossy.
Spread Over Caramel: Pour the ganache over the caramel layer of the cheesecake, spreading it evenly. Refrigerate until set.
5. Finishing Touches:
Sprinkle Sea Salt: Just before serving, sprinkle sea salt flakes over the top of the cheesecake.
Serve: Remove the cheesecake from the springform tin, slice, and serve.
Enjoy your decadent Salted Caramel Millionaires Cheesecake!
