This is a sort of assembly recipe – base, filling and chocolate sauce blanket on top. It’s a sort of millionaire’s shortbread-cheesecake hybrid.
You could enjoy listening to Frank Sinatra singing Who Wants to be a Millionaire? as you melt and stir….see clip below. If this is what millionaires eat, then you might want to sing ‘I do!’ enthusiastically in the chorus!
All the Saucy Dressings’ regular tasters (some of them quite hard to please) give this cheesecake a massive thumbs up.
Recipe for millionaire’s cheesecake
Ingredients for the base (steps 3 and 4)
- 250g/8 oz digestive biscuits
- 70g/3 oz butter
Ingredients for the filling (steps 5, 6 and 11)
- 400g/14 oz tin of condensed milk
- 4 tbsp/50g soft brown sugar
- 50g/2 oz butter
- 180ml/¾ cup double cream
- 280g/10 oz Philadelphia cream cheese
Ingredients for the chocolate sauce (steps 7-10)
- 100g/4 oz good quality dark chocolate
- ½ tbsp Grand Marnier
- 2 tbsp runny yoghurt (not the thick Greek type)
- 1 walnut of butter
- Preheat the oven to 180°C (use the bottom right oven of your Aga).
- Put the biscuits in a plastic bag and crush them with a rolling pin.
- Melt the butter in a medium saucepan, add the crushed biscuits, mix and then press the biscuit crust into a loose-based tin (22-23 cm/9” approximately).
- Bake eight minutes, leave to cool, then pour in the filling.
- Use the same pan to melt the butter for the filling, add the sugar and condensed milk and bring to the boil, stirring when you can.
- Once boiling reduce to a simmer, and get it to thicken, stirring all the time, leave the caramel to cool.
- Melt the chocolate in a bain marie – or a heatproof glass bowl over boiling water. Make sure the vessel above the boiling water doesn’t touch the water. I know you can melt chocolate in the microwave but that is a much riskier method over which you have less control. Saucy Dressings likes robust.
- Stir the chocolate until it’s completely melted.
- Add the butter and yoghurt, and stir.
- Then take the whole thing off the heat and add the Grand Marnier. It’s important you don’t add it before or there is a danger of the chocolate seizing – one of the few culinary disasters which cannot be saved. Allow to cool a little but don’t let it go solid.
- Whisk the cream until stiff, stir in the Philadelphia cream cheese, and fold into the caramel filling.
- Pour the filling onto the biscuit base, cool briefly in the freezer, then pour the chocolate sauce over.
You may also be interested in other cheesecake recipes:
Music to cook to
Who wants to be a millionaire? sung by Frank Sinatra… who else?