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  • Jessica's Delicacies

Millionaires shortbread cheesecake!



Ingredients -

500g cream cheese

200ml double cream

397g carnation caramel

250g shortbread biscuits

60g unsalted butter

50g golden caster sugar

2 medium eggs

2 tbsp plain flour

1 tsp vanilla extract

200g milk chocolate

I know this looks like a lot of instructions but they’re all important to make sure your cheesecake doesn’t crack. I promise they’re all easy steps as well!

zzz Directions -

  1. Preheat your oven to 160 degrees fan and grease and line an 8” spring form pan.

  2. In a blender blitz 250g of shortbread biscuits until they‘re a fine crumb.

  3. Melt the butter in the microwave and add to the biscuit crumb. Blitz until it forms a wet sand consistency.

  4. Pour the biscuit base into the spring form pan and push it down so it’s evenly distributed.

  5. Bake in the oven for 10 minutes. Once baked take out and leave aside to cool down.

  6. Turn the oven down to 140 degrees fan.

  7. In a bowl whisk together the cream cheese, sugar and vanilla extract.

  8. Add in the flour and whisk until combined.

  9. Add in the eggs one by one and whisk until combined.

  10. Add in the double cream and whisk until thick.

  11. Pour in 3/4 of the caramel and whisk until well distributed throughout the cheesecake batter.

  12. Pour the cheesecake batter on top of the biscuit base and use a spatula to spread it out evenly.

  13. Boil your kettle and get out a tray and another 8” pan.

  14. Place the springform pan inside the second pan and place this inside the tray.

  15. Once the kettle has boiled pour the water until it reaches half way up the cheesecake. This should help the cheesecake not to crack.

  16. Carefully place the cheesecake inside the centre of the oven and bake for an hour.

  17. Once baked turn the oven off and leave it in there for half an hour.

  18. Crack the oven door and leave it for a further half an hour.

  19. In the meantime melt your 200g of milk chocolate in the microwave.

  20. Take out the cheesecake and pour the milk chocolate on top.

  21. If you like, use the left over caramel to make a marbled effect on top of the cheesecake.

  22. Leave the cheesecake in the fridge to set for 5-6 hours or over night.

  23. Once set, serve and enjoy!


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