Description
Okay, so you know how millionaire’s shortbread is basically the most indulgent dessert on the planet with its buttery base, gooey caramel, and chocolate top? Well, I took that concept and went completely overboard. This cheesecake has ALL those flavors but in creamy, dreamy cheesecake form. We’re talking a buttery shortbread crust, silky vanilla cheesecake filling swirled with salted caramel, and topped with a glossy chocolate ganache. It’s ridiculously rich, absolutely decadent, and will probably ruin you for regular cheesecake forever. You’ve been warned.
Ingredients
Scale
For the Shortbread Crust:
- 2 cups all-purpose flour
- 1/2 cup powdered sugar (sifted, because lumps are the enemy)
- 1/2 teaspoon salt
- 3/4 cup unsalted butter, cold and cubed (the real stuff, not margarine)
- 1 egg yolk
- 2–3 tablespoons ice water (just enough to bring it together)
For the Salted Caramel (or cheat with store-bought):
- 1 cup granulated sugar
- 6 tablespoons unsalted butter, room temperature
- 1/2 cup heavy cream, room temperature (this is important!)
- 1 teaspoon vanilla extract
- 1 teaspoon sea salt (flaky kind like Maldon is best)
For the Cheesecake Filling:
- 32 oz cream cheese, room temperature (seriously, take it out HOURS ahead)
- 1 cup granulated sugar
- 4 large eggs, room temperature
- 1/2 cup sour cream (full fat, because we’re not here to mess around)
- 1/4 cup heavy cream
- 2 teaspoons vanilla extract
- Pinch of salt
For the Chocolate Ganache:
- 8 oz dark chocolate, chopped (use the good stuff, around 60-70% cocoa)
- 3/4 cup heavy cream
- 2 tablespoons unsalted butter
- Pinch of sea salt
For the Fancy Finishing Touches:
- Extra flaky sea salt for sprinkling
- Gold leaf (if you’re feeling REALLY extra)
- Caramel drizzle for serving