Millionaire’s Shortbread Cheesecake

Ingredients

• 200 g shortbread biscuits, crushed (Reserve about 20 g for decorating, if desired.)
• 100 g unsalted butter, melted (For the crust.)
• 600 g full-fat cream cheese (At room temperature for a smooth filling.)
• 150 g granulated sugar (For the cheesecake filling.)
• 150 g sour cream (For the filling.)
• 220 ml heavy cream (Use 100 ml in the filling and 120 ml for the ganache; divided.)
• 2 tsp vanilla extract (For the filling.)
• 2 tbsp cornstarch (For stabilizing the filling.)
• 0.25 tsp fine salt (For the cheesecake filling.)
• 3 large eggs (Add one at a time.)
• 397 g sweetened condensed milk (For the caramel layer; one standard can.)
• 30 g unsalted butter (Cook with the condensed milk to make the caramel.)
• 200 g dark chocolate, finely chopped (For the ganache; approximately 60–70% cocoa works well.)
• flaky sea salt (Optional, for finishing.)

Steps

1. 1

   Preheat the oven to 160°C (320°F). Line the base of an 8-inch springform pan with parchment paper, then lightly grease the sides if needed.

2. 2

   Crush the shortbread biscuits into fine crumbs. Reserve a small portion for the final decoration if desired.

3. 3

   Add the melted butter to the biscuit crumbs and stir until evenly moistened and the mixture resembles wet sand.

4. 4

   Press the crumb mixture firmly and evenly over the base of the prepared springform pan, using the bottom of a glass or measuring cup to compact it. Refrigerate for 20 minutes.

5. 5

   Place the cream cheese and sugar in a large mixing bowl. Beat on medium speed until completely smooth, scraping down the sides of the bowl as necessary.

6. 6

   Add the sour cream, 100 ml of the heavy cream, vanilla extract, cornstarch, and fine salt. Mix just until the ingredients are combined; avoid incorporating excess air.

7. 7

   Add the eggs one at a time, mixing on low speed only until each egg is incorporated before adding the next.

8. 8

   Pour the cheesecake filling over the chilled crust and smooth the surface with a spatula.

9. 9

   Set the springform pan inside a larger roasting pan. Carefully pour hot water into the roasting pan until it reaches halfway up the outside of the springform pan, creating a water bath.

10. 10

    Bake for 60–70 minutes, until the edges are set but the center still has a slight wobble when the pan is gently nudged.

11. 11

    Turn off the oven, crack the door open, and leave the cheesecake inside for 1 hour to cool gradually. Remove it from the water bath afterward.

12. 12

    Refrigerate the cheesecake for at least 6 hours, or overnight, until fully chilled and firm.

13. 13

    Place the sweetened condensed milk and 30 g butter in a saucepan over low heat. Cook for 8–10 minutes, stirring constantly, until thick, smooth, and caramelized.

14. 14

    Remove the caramel from the heat and let it cool for 10 minutes so it thickens slightly but remains spreadable.

15. 15

    Spread the caramel evenly over the chilled cheesecake. Refrigerate for 20 minutes to set the layer.

16. 16

    Place the chopped dark chocolate in a heatproof bowl. Heat the remaining 120 ml heavy cream until just steaming; do not let it boil.

17. 17

    Pour the hot cream over the chocolate and leave it undisturbed for 2 minutes. Stir slowly from the center outward until the ganache is smooth and glossy.

18. 18

    Pour the ganache over the caramel layer and gently smooth the top without disturbing the caramel underneath.

19. 19

    Refrigerate for 30–45 minutes, until the chocolate topping is set.

20. 20

    Finish with the reserved shortbread crumbs and, if desired, a light sprinkle of flaky sea salt. Slice with a warm, clean knife and serve chilled.

Notes

The source does not specify exact quantities for most ingredients; quantities shown are practical estimates for an 8-inch springform cheesecake. Keep the cheesecake refrigerated. For clean slices, use a knife warmed in hot water and wiped dry between cuts.

Nutrition per serving

• dessert
• cheesecake
• baked
• British-inspired
• shortbread
• caramel
• chocolate
• make-ahead