Description
This Millionaire’s Cheesecake is a decadent dessert featuring a buttery biscuit crust, a creamy and smooth cheesecake filling, and a luscious homemade salted caramel sauce drizzled on top. Perfect for special occasions or indulgent treats, this recipe guides you through creating an impressive and rich cheesecake with balanced sweetness and texture.
Ingredients
Scale
For the Crust:
- 1 ½ cups digestive biscuits, crushed
- ½ cup unsalted butter, melted
- 2 tablespoons granulated sugar
For the Cheesecake Filling:
- 24 ounces cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1 cup sour cream
For the Caramel Sauce:
- 1 cup granulated sugar
- 6 tablespoons unsalted butter
- ½ cup heavy cream
- 1 teaspoon sea salt (for topping)
Instructions
- Prepare the Crust: Preheat your oven to 350°F (175°C). In a bowl, combine the crushed digestive biscuits, melted butter, and sugar. Mix until well combined. Press the mixture evenly into the bottom of a 9-inch springform pan to form the crust layer. Bake for 10 minutes, then remove from the oven and allow to cool.
- Make the Cheesecake Filling: In a large bowl, beat the softened cream cheese until smooth and creamy. Gradually add the granulated sugar and vanilla extract, mixing until fully incorporated. Add the eggs one at a time, ensuring each is well mixed before adding the next. Finally, stir in the sour cream until the batter becomes smooth and creamy.
- Bake the Cheesecake: Pour the cheesecake filling over the cooled crust in the springform pan. Bake in the preheated oven for 50 to 60 minutes, or until the edges are set but the center remains slightly jiggly. Once baking is complete, turn off the oven and leave the cheesecake inside for 1 hour to cool gradually, preventing cracks.
- Chill the Cheesecake: Remove the cheesecake from the oven and allow it to cool to room temperature. Cover it with plastic wrap and refrigerate for at least 4 hours, preferably overnight, to set completely.
- Prepare the Caramel Sauce: In a saucepan over medium heat, melt the granulated sugar while stirring constantly until it turns a rich golden caramel color. Add the unsalted butter and stir until fully melted. Slowly pour in the heavy cream, stirring continuously. Let the sauce boil gently for 1 to 2 minutes until smooth. Remove from heat, stir in the sea salt, and allow it to cool slightly.
- Assemble the Cheesecake: Once the cheesecake is fully chilled, carefully remove it from the springform pan. Drizzle the cooled salted caramel sauce evenly over the top of the cheesecake. Serve and enjoy this rich, irresistible dessert.
Notes
- Ensure the cream cheese is softened to room temperature for a smoother filling without lumps.
- Do not overmix the batter once eggs are added to avoid incorporating too much air, which can cause cracks.
- Baking the cheesecake gently and cooling it slowly helps prevent cracking and ensures a creamy texture.
- The caramel sauce can be made ahead and stored in the refrigerator, rewarming gently before drizzling.
- Use a springform pan for ease in removing the cheesecake without damaging its edges.
- Let the caramel sauce cool slightly before drizzling to prevent melting the cheesecake topping.
