Millionaire’s Cheesecake
Equipment
- 1 9-inch springform pan
- 1 Mixing bowl
- 1 Saucepan
- 1 Whisk
- 1 Rubber spatula
- 1 Electric mixer
- 1 Measuring cups set
- 1 Measuring spoons set
Ingredients
- 200 grams digestive biscuits crushed
- 100 grams unsalted butter melted
- 600 grams cream cheese softened
- 150 grams caster sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 200 grams sour cream
- 200 grams dark chocolate melted
- 150 grams caramel sauce
- 50 grams chopped nuts optional
Instructions
- Preheat the oven to 325°F (160°C).
- Mix crushed biscuits and melted butter in a mixing bowl until well combined.
- Press the biscuit mixture into the base of the springform pan to form the crust.
- Beat cream cheese and sugar using an electric mixer until smooth and creamy.
- Add vanilla extract and eggs, one at a time, beating well after each addition.
- Fold in sour cream until just combined.
- Pour half of the cheesecake mixture over the prepared crust in the pan.
- Drizzle half of the melted chocolate over the cheesecake mixture.
- Pour the remaining cheesecake mixture over the chocolate layer.
- Bake for 1 hour or until the cheesecake is set around the edges but still slightly wobbly in the center.
- Remove from the oven and let it cool to room temperature.
- Once cooled, refrigerate the cheesecake for at least 4 hours.
- Before serving, drizzle with caramel sauce and remaining melted chocolate.
- Sprinkle with chopped nuts if desired.
Notes
For best results, ensure all your ingredients are at room temperature before starting the cheesecake, as this helps achieve a smooth and creamy texture. Additionally, when melting chocolate, do so gently over a double boiler or in short bursts in the microwave to prevent scorching.
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