Millionaires Cheesecake Food

MILLIONAIRE'S CHEESECAKE

Steps:

• Grease a 23cm (9in) springform cake tin and line with baking paper.
• Preheat the oven to 160°C/320°F/gas mark 3.
• Place the flour, semolina and butter in a bowl and rub the contents with your fingers until the mixture forms breadcrumbs.
• Add sugar and stir until a smooth dough is formed.
• Spread the dough into the base of the cake tin and flatten to even it out.
• Bake for 35 minutes or until pale golden brown. Set aside to cool in the tin.
• Melt the butter in a pan and add the sugar.
• Slowly let the sugar dissolve into the butter while constantly stirring.
• Turn up the heat, add the caramel and let it reach bubbling point. Continue boiling for 4 minutes, stirring constantly until the caramel becomes thicker and darker.
• Remove from heat and set aside to cool.
• Reserve 150g (6oz) of the caramel for the cheesecake filling.
• When the shortbread and caramel have completely cooled down, spread the remaining caramel onto the shortbread base that is still in the tin.
• Place 150ml (6fl oz) of the double cream into a pan along with the reserved caramel.
• Stir over a low heat until the caramel has dissolved.
• Using a large bowl, sprinkle gelatine onto 60ml (4 tbsp) of cold water and leave to stand for 5 to 10 minutes.
• Gradually pour the caramel mixture to gelatine mixture while stirring vigorously to incorporate the ingredients.
• Beat the remaining cream and cream cheese together and then systematically add the gelatinous caramel mixture to it while stirring.
• Pour the contents over the caramel layer in the tin. Give it a quick wiggle to remove any air bubbles from the cheesecake then leave to set for at least 2 hours in the fridge.
• Heat the cream in the pan, then stir in the chocolate until smooth.
• Let the chocolate sauce cool down a bit before pouring it evenly over the cheesecake filling layer.
• Chill the cheesecake for at least 6 hours, but preferably overnight.
• Sprinkle with golden flakes and serve on its own. Enjoy!

MILLIONAIRE'S CHEESECAKE

Steps:

• Use a food processor to blitz the shortbread biscuits to a fine crumb. If you don't have a food processor put the biscuits into a ziplock bag and bash them up with a rolling pin.
• Melt the butter in the microwave - this usually takes about 45 seconds. Pour the melted butter into the biscuit crumbs and mix well.
• Transfer the biscuits into a baking tin and press them down using your hands, or a spoon. Put the baking tin into the fridge while you make the caramel.
• Put the butter, sugar, golden syrup and condensed milk into a medium saucepan over a high heat. Stir continuously using a wooden spoon or rubber spatula. Let the caramel boil for 5-7 minutes, it's ready when it's a deep golden colour and has a fudge-like consistency. When it's ready take the pan off the heat and leave the caramel to cool for 20 minutes.
• Pour the cooled caramel over the biscuit base and put the baking tin back in the fridge while you make the filling.
• Put the cream cheese and caster sugar into a large mixing bowl and beat together using an electric handheld whisk. Add the lemon juice, vanilla extract and Carnation caramel and beat again.
• In a separate bowl, whisk the double cream until it forms stiff peaks. Transfer the whipped cream into the cream cheese mixture and fold the mixture together.
• Check the caramel layer has cooled and is set. Spoon the cheesecake filling on top of the caramel layer and smooth with the back of a spoon. Cover with clingfilm and chill for at least 12 hours.
• Chop the chocolate into small pieces and put them into a heatproof bowl. Pour the double cream into a small saucepan and place it over a medium heat. Remove from the heat just before it reaches boiling point. Pour the hot cream over the chopped chocolate and leave it to sit for a few minutes.
• Next, vigorously mix the cream and chocolate mixture using a rubber spatula or wooden spoon. The ganache will look thick and glossy. Pour it on top of the cheesecake filling and then put the baking tin back into the fridge for about an hour to set.
• When the ganache has set you can remove the cheesecake from the baking tin. Whip the double cream to soft peaks and put it into a piping bag fitted with an open star nozzle.
• Pipe swirls of cream on top of the cheesecake and decorate each swirl with a square of Millionaire's shortbread. Add some gold sprinkles for a final flourish.

MILLIONAIRE'S CHEESECAKE

Steps:

• Butter and line the base of a 20cm springform cake tin. Blitz the biscuits in a food processor into fine crumbs, then add the butter and blitz again. Tip the mixture into the tin and press down firmly with the back of a spoon. Chill while you make the filling.
• Gently mix the mascarpone, soft cheese, icing sugar and cocoa until smooth. In a separate bowl, whip the cream until it is stiff, then fold into the mascarpone mixture. Spoon the mixture over the biscuit base and level the top. Chill for 1 hr.
• Warm the caramel in a pan a little so it is easily spreadable, if you overdo it, wait until it cools again. Pour it onto the cheesecake, spread gently and chill. Meanwhile, melt the chocolate carefully in a bowl set over a pan of simmering water or in a microwave. Drizzle it back and forth over the caramel, then add the sprinkles or stars in whatever pattern you like. Chill until ready to serve, then carefully remove the tin and lining and slide the cheesecake onto a serving plate.