The Crazy Kitchen: Millionaires Cheesecake

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Friday, 18 May 2012

Millionaires Cheesecake

This afternoon I received the amazing news that a recipe I entered via Baking Mad to appear in the 2012 Macmillan Little Book of Treats is going to be featured in the book which will be sold in M&S Cafe's in August and September.

I am overjoyed to say the least. May is turning out to be a bit of a surreal month, first I reached the finals for the BiB awards, and then the MAD awards and now this.

Apparently they loved my recipe & it's been tested by a home economist and professionally photographed ready to appear in the book. You don't need to wait until August to see it though as I can give you a special preview of my recipe here.


Millionaires Cheesecake

Base
125g Plain Flour
40g Golden Caster Sugar
90g Butter

Filling
50g Butter
50g Light Muscovado Sugar
1 x 397g can of Condensed Milk
300g Full Fat Cream Cheese
200ml Double Cream

Topping
100g Good Quality (72%) Dark Chocolate
125ml Double Cream
15g Milk Chocolate

To Make Base
  • Mix flour and sugar together in a bowl and rub in the butter until it resembles breadcrumbs
  • Knead together to form a dough
  • Place a round metal cookie cutter (approx 7.5cm diameter) onto a greased baking tray
  • Take a 20g piece of the dough and press into the base of the cookie cutter
  • Press the remaining dough into the base of a 20cm loose bottomed cake tin
  • Bake in a preheated 180o C oven for 15 minutes, until firm to touch and lightly browned (10 minutes for the small one)
  • Allow to cool in the tin.


Filling
  • In a small pan melt the butter, muscovado sugar and condensed milk.
  • Bring slowly to the boil, stirring continuously
  • Simmer until thickened, around 5 minutes, stirring all the time
  • Spoon 1tbs of the caramel onto the small base and smooth over
  • Reserve 175g of the caramel in a bowl, spooning the rest onto the large base and smooth over.
  • Allow to cool
  • Beat the cream cheese and reserved cooled caramel together in a large bowl
  • Whisk the cream until it forms soft peaks and fold into the cream cheese and caramel mixture
  • Spoon onto the cooled caramel layer on the large base, place in the fridge to set
  • Melt the dark chocolate in a bowl in the microwave in short bursts.
  • Slowly stir in the double cream until smooth
  • Pour over the cheesecake and allow to set
  • Melt the milk chocolate in a bowl in the microwave in short bursts
  • Pour into the metal cookie cutter and spread over the caramel layer. Allow to set


To decorate
  • Press the mini millionaire's shortbread out of the cookie cutter ring and cut into small squares and scatter over the cheesecake


Serves 8


Millionaires Cheesecake


8 comments:

  1. I will make this one day when i need a calorific cheesecake for a dessert!! Thanks for linking up x

    ReplyDelete
  2. Just made this. Soooo delicious

    ReplyDelete
  3. hi, i m italian and i would really like ti try this recip for my boyfriend's birthday...i just have some problem with the filling...what do you mean with cream and double cream? thank you so much

    ReplyDelete
    Replies
    1. double cream is thick cream that can be whipped - heavy cream / whipping cream?

      Delete
  4. ahh ok, (milk) cream, thank you so much!!!

    ReplyDelete
  5. just made this and its amazing :)

    ReplyDelete
  6. This cheesecake looks superb and delicious! We have some really good recipes if you'd like to take a look http://bit.ly/1mCTcER x

    ReplyDelete

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