A rich chocolate and caramel cheesecake that's inspired by a millionaire's slice. We've served our cheesecake with a condensed milk caramel drizzle, for a nostalgic twist, but you could use a shop-bought chocolate sauce, if you prefer.
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Yields:
10 serving(s)
Prep Time:
1 hr
Cook Time:
20 mins
Total Time:
1 hr 20 mins
Cal/Serv:
629
Ingredients
FOR THE BASE
200g
shortbread
50g
butter, melted
FOR THE CHOCOLATE SWIRL
50g
milk chocolate, roughly chopped
50ml
double cream
1Tbsp.
golden syrup
FOR THE CHEESECAKE
4
sheets platinum-grade leaf gelatine, we used Dr Oetker
150ml
double cream
500g
cream cheese
397g
tin condensed milk
1Tbsp.
vanilla bean paste
100g
milk chocolate chops
75g
mini fudge chunks
FOR THE CARAMEL DRIZZLE
2Tbsp.
golden syrup
25g
butter, chopped
Directions
Step 1Line a 900g loaf tin with baking parchment, leaving excess hanging over the sides (to make removing it easier later on). For the base, whizz the shortbread in a food processor to fine crumbs (alternatively bash in a food bag with a rolling pin). Add the butter and pulse/mix until combined. Tip into the base of the prepared tin and press down to level with the back of a spoon. Chill until needed.
Step 2For the chocolate swirl, heat the chocolate, cream and golden syrup in a pan over low heat, stirring, until melted and combined. Transfer to a bowl; leave to cool completely (it will continue to thicken as it cools).
Step 3For the cheesecake, soak the gelatine in a bowl of cold water for 5min. Heat the cream in a small pan over low heat until steaming. Remove from heat. Lift softened gelatine out of bowl, squeeze out excess water and whisk into the cream to dissolve. Pour into a large bowl and leave to cool.
Step 4Once the cream has cooled completely, add the cream cheese, 200g condensed milk and the vanilla. Beat with a handheld electric whisk until light and fluffy, then fold through the chocolate chips and fudge chunks. Spoon 1/2 the mixture into the prepared tin and smooth with a spatula to level. Dollop over 1/2 the cooled chocolate swirl mixture and gently swirl into the cheesecake layer using a cocktail stick or skewer (being careful not to disturb the base). Repeat with remaining cheesecake and chocolate mixtures. Chill for at least 4hr (ideally overnight), until firmly set.
Step 5When ready to serve, make the caramel drizzle. Heat the golden syrup, butter and remaining condensed milk in a pan over low-medium heat, stirring, until the butter melts. Continue to cook, stirring regularly, until a light butterscotch colour. Remove from heat and leave to cool for 10min.
Step 6Using the excess parchment to help, remove the cheesecake from the tin and transfer to a board or serving plate. Serve the cheesecake in slices with the caramel on the side to drizzle over.
GET AHEAD Prepare the cheesecake to the end of step 4 up to 3 days ahead. Prepare the caramel drizzle up to 1 day ahead; cool completely, cover and chill. Reheat the caramel gently just to loosen, then complete recipe to serve.
Swap the milk chocolate chips in the cheesecake for dark or white, if you prefer.
Use the mini fudge chunks that are suitable for baking, as normal fudge may 'leak' when refrigerated.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
Alice Shields is Senior Cookery Writer for Good Housekeeping. A trained pastry chef, you’ll find her food styling on photo shoots, developing delicious recipes and writing about all things food. She loves to bake and her favourite pudding will always be a chocolate fondant. Originally hailing from Lancashire, she finally achieved her goal of getting a butter pie recipe into the magazine.
