Millionaire’s Cheesecake for New Year Recipe

35 Minute Easy Millionaire’s Cheesecake

35 mins Serves 10-12

Ingredients:

• 75g butter, melted, plus extra for the tin
• 250g shortbread biscuits
• 250g mascarpone
• 300g full-fat soft cheese
• 50g icing sugar
• 40g cocoa powder
• 300ml double cream
• ½ x 397g can caramel or 200g dulce de leche
• 50g dark chocolate, chopped
• star sprinkles or chocolate stars, to decorate

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Method

STEP 1

Butter and line the base of a 20cm springform cake tin. Blitz the biscuits in a food processor into fine crumbs, then add the butter and blitz again. Tip the mixture into the tin and press down firmly with the back of a spoon. Chill while you make the filling.

STEP 2

Gently mix the mascarpone, soft cheese, icing sugar and cocoa until smooth. In a separate bowl, whip the cream until it is stiff, then fold into the mascarpone mixture. Spoon the mixture over the biscuit base and level the top. Chill for 1 hr.

STEP 3

Warm the caramel in a pan a little so it is easily spreadable, if you overdo it, wait until it cools again. Pour it onto the cheesecake, spread gently and chill. Meanwhile, melt the chocolate carefully in a bowl set over a pan of simmering water or in a microwave. Drizzle it back and forth over the caramel, then add the sprinkles or stars in whatever pattern you like. Chill until ready to serve, then carefully remove the tin and lining and slide the cheesecake onto a serving plate.

Rocky Road Cheesecake Pudding Recipe for New Year

50 Minute Easy Rocky Road Cheesecake Pudding

50 mins Serves 10

Ingredients:

• 2 x 200g ready-made chocolate loaf or marble loaf cakes
• 225ml double cream
• 150g dark chocolate, finely chopped
• 2 tbsp golden syrup
• 50g white chocolate
• edible glitter, chocolate truffles, sprinkles and sparkles, to decorate (optional)

For the cheesecake filling

• 2 x 280g tubs full-fat cream cheese
• 200ml double cream
• 75g icing sugar
• 2 tsp vanilla bean paste or extract
• ½ orange, zested

For the rocky road

• 150g dark chocolate
• 75g butter
• 1 tbsp golden syrup
• 75g digestive biscuits
• 25g pretzel pieces
• 50g mini marshmallows

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Method

STEP 1

Line a 2 litre pudding bowl with cling film, leaving some overhanging to cover the top later. Thinly slice the cakes lengthways (8-9 slices per cake) and use the slices to line the base and sides of the bowl, making sure there are no gaps.

STEP 2

Mix the ingredients for the filling with an electric hand whisk until thick and smooth. Fill the lined bowl with it, leaving some space for the rocky road to go on. Set aside.

STEP 3

Break the chocolate for the rocky road into pieces in a heatproof bowl. Add the butter and golden syrup. Set over a pan of simmering water and leave for a few mins until melted – turn the heat off if the water boils, the residual heat will be enough to melt it. Stir until smooth and glossy.

STEP 4

Tip the biscuits into a food bag and crush to a rubble with a rolling pin, creating some fine crumbs and some bigger pieces. Tip into the chocolate mix with the pretzel pieces and marshmallows. Mix until everything is coated in chocolate. Spoon it all over the cheesecake, covering the surface. Wrap the bowl in cling film and place a plate on top with a can to weigh it down. Chill for at least 24 hrs, or up to three days.

STEP 5

Decorate the cheesecake on the day you want to serve it. Heat the cream, chocolate and golden syrup in a pan over a low-medium heat until the chocolate has melted and you have a pourable mixture – don’t let it boil. Unwrap the cheesecake and turn onto a wire rack with a tray underneath. Pour over the chocolate glaze to cover the entire cake. When it stops dripping, use a fish slice to transfer to a plate. Chill until the glaze has set (about 10 mins).

STEP 6

Meanwhile, melt the white chocolate in shorts bursts in the microwave. Drizzle it over the top of the cake, then decorate as you like. We used edible glitter, gold sprinkles and chocolate truffles.