Millionaires Cheesecake

This afternoon I received the amazing news that a recipe I entered via Baking Mad to appear in the 2012 Macmillan Little Book of Treats is going to be featured in the book which will be sold in M&S Cafe's in August and September.

I am overjoyed to say the least. May is turning out to be a bit of a surreal month, first I reached the finals for the BiB awards, and then the MAD awards and now this.

Apparently they loved my recipe & it's been tested by a home economist and professionally photographed ready to appear in the book. You don't need to wait until August to see it though as I can give you a special preview of my recipe here.

Millionaires Cheesecake

Base

125g Plain Flour

40g Golden Caster Sugar

90g Butter

Filling

50g Butter

50g Light Muscovado Sugar

1 x 397g can of Condensed Milk

300g Full Fat Cream Cheese

200ml Double Cream

Topping

100g Good Quality (72%) Dark Chocolate

125ml Double Cream

15g Milk Chocolate

To Make Base

• Mix flour and sugar together in a bowl and rub in the butter until it resembles breadcrumbs
• Knead together to form a dough
• Place a round metal cookie cutter (approx 7.5cm diameter) onto a greased baking tray
• Take a 20g piece of the dough and press into the base of the cookie cutter
• Press the remaining dough into the base of a 20cm loose bottomed cake tin
• Bake in a preheated 180o C oven for 15 minutes, until firm to touch and lightly browned (10 minutes for the small one)
• Allow to cool in the tin.

Filling

• In a small pan melt the butter, muscovado sugar and condensed milk.
• Bring slowly to the boil, stirring continuously
• Simmer until thickened, around 5 minutes, stirring all the time
• Spoon 1tbs of the caramel onto the small base and smooth over
• Reserve 175g of the caramel in a bowl, spooning the rest onto the large base and smooth over.
• Allow to cool
• Beat the cream cheese and reserved cooled caramel together in a large bowl
• Whisk the cream until it forms soft peaks and fold into the cream cheese and caramel mixture
• Spoon onto the cooled caramel layer on the large base, place in the fridge to set
• Melt the dark chocolate in a bowl in the microwave in short bursts.
• Slowly stir in the double cream until smooth
• Pour over the cheesecake and allow to set
• Melt the milk chocolate in a bowl in the microwave in short bursts
• Pour into the metal cookie cutter and spread over the caramel layer. Allow to set

To decorate

• Press the mini millionaire's shortbread out of the cookie cutter ring and cut into small squares and scatter over the cheesecake

Serves 8