Mary Berry's family suppers: Millionaire's cheesake (2024)

By Mary Berry

Published: 00:01, 2 March 2014 | Updated: 00:01, 2 March 2014

Oh my goodness, this is such an indulgent dessert. You should serve small portions as it is rich, but I guarantee everyone will come back for second helpings! It is rather gooey though, so is best removed from the tin at the last minute to avoid accidents

SERVES 10-12

FOR THE SHORTBREAD BASE

• butter, for greasing
• 100g (4oz) plain flour
• 50g (2oz) semolina
• 100g (4oz) butter
• 50g (2oz) caster sugar

FOR THE CARAMEL

• 25g (1oz) butter
• 50g (2oz) light muscovado sugar
• 1 x 397g can condensed milk caramel

FOR THE CHEESECAKE

• 200ml (7fl oz) pouring double cream
• 2½ leaves of platinum grade leaf gelatine (see
• note below)
• 300g (10oz) full-fat cream cheese

FOR THE CHOCOLATE TOPPING

• 100ml (4fl oz) pouring double cream
• 100g (4oz) dark chocolate (at least 50 per cent
• cocoa solids), finely grated

1 Lightly butter a 20cm (8in) round springform cake tin and line the base with baking paper. Preheat the oven to 160°C/140°C fan/Gas 3.

2 To make the base, mix the flour and semolina together in a bowl, add the butter and rub in with your fingertips until the mixture resembles breadcrumbs (this can also be done in a food processor). Stir in the sugar then bring everything together to make a smooth dough. Press into the base of the cake tin and smooth with the back of a spoon. Bake for 35 minutes until pale golden brown. Remove from the oven and leave to cool in the tin.

3 While the base is cooking, make the caramel. Melt the butter in a medium pan, add the sugar and stir over a low heat until dissolved. Add the canned caramel and bring to the boil. As soon as it is boiling, set the timer for 4 minutes and boil, stirring constantly, until the caramel has darkened and thickened slightly. Make sure you stir vigorously, particularly around the edge of the pan where it may catch. You will feel the caramel thicken slightly, and when removed from the heat and the bubbles have subsided you should be able to draw a path through the caramel and see the base of the pan easily. Leave the caramel to cool while the shortbread base finishes cooking. After 5-10 minutes you should be able to roll a tiny piece of caramel into a small, soft ball. If not, cook for 1 minute more. Weigh 100g (4oz) of the mixture in a bowl and set aside. Spread the remaining caramel over the cooled shortbread base when it comes out of the oven, while still in the tin. Leave to set for 30 minutes.

4 To make the cheesecake mixture, place the reserved caramel back in the pan that you cooked it in, and add 100ml (4fl oz) double cream. Place over a very low heat and stir until the caramel has dissolved.

5 Place the gelatine in 4 tablespoons of cold water and leave for 10 minutes to soften. Remove from the water, shake off any excess and stir into the hot cream and caramel until dissolved.

6 Beat the remaining cream and cream cheese together until smooth, then stir in the cream and caramel mixture. Pour this over the caramel in the cake tin and leave for 2 hours until set.

7 To make the topping, warm the cream in a small pan until hot but not boiling. Add the chocolate and stir until melted and smooth. Allow to cool a little so that it will not melt the cheesecake. Pour over the cheesecake and leave to set in the fridge for at least 2 hours, ideally for 6 hours or until everything is set and firm. Serve cut into thin slices.

PREPARE AHEAD Make and chill in the fridge for up to 2 days. You can make the shortbread base up to 1 week ahead. Not suitable for freezing.

A NOTE ON GELATINE Leaf gelatine is now more available than powdered, and gives a lovely smooth set. It is easy to use: just soften it in cold water for about 10 minutes, then drain, add to warm liquids (fruit juice, wine, liqueurs, warmed cream or milk) and watch it dissolve. However, the strength of the setting power of gelatine varies depending on the brand you buy. Platinum grade gelatine uses 5 leaves of gelatine to set 600ml (1 pint). Some other gelatines use 12 leaves to set 600ml (1 pint). If using cream cheese or double cream in a mixture you will not need as much gelatine, so follow the instructions on the back of the packet. In this recipe I have used half the amount of gelatine needed for 1 pint (ie, 2½ leaves of platinum gelatine or 6 sheets of regular gelatine).

Mary’s wise words It is important to cook the caramel until it thickens slightly so that it sets firm enough to cut. I find it best to set the timer and boil the mixture rapidly for 4-5 minutes, stirring all the time so that it does not burn on the base of the pan. You may find that the caramel will melt slightly when it meets the cheesecake, but this just makes it more delicious!

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