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Millionaire's Cheesecake slice with a box of Billington's Light Muscovado Sugar in the background
115Total Time
1Prep Time
15Bake Time

Millionaire's Cheesecake

9 Reviews

About our Millionaire's Cheesecake recipe:

This delicious recipe with a rich cream cheese filling, caramel and chocolate featured in the 2012 edition of The Little Book of Treats as Helen from thecrazykitchen's favourite.

The Little Book of Treats is produced by Macmillan Cancer Support, and 100% of the proceeds go towards helping people affected by cancer.

115Total Time
1Prep Time
15Bake Time


  1. Step 1:

    Preheat the oven to 180˚C (fan 160˚C, gas mark 4).

  2. Step 2:

    Mix flour and sugar in a bowl and rub in the butter until it resembles breadcrumbs. Knead together to form a dough.

  3. Step 3:

    Press the dough into the base of a 20cm loose bottomed cake tin, bake for 15 minutes until firm to touch and lightly browned, then allow to cool.

  4. Step 4:

    For the filling, melt the butter, muscovado sugar and condensed milk in a small pan. Bring slowly to the boil and simmer until thickened (around 5 minutes), stirring continuously.

  5. Step 5:

    Reserve 175g of the caramel, spooning the rest on to the base and smoothing over. Allow to cool.

  6. Step 6:

    Beat the cream cheese and reserved cooled caramel together in a large bowl.

  7. Step 7:

    Whisk the cream until it forms soft peaks and fold into the cream cheese and caramel mixture. Spoon on to the cooled caramel layer on the base and place in the fridge to set.

  8. Step 8:

    In short bursts, melt the dark chocolate in a bowl in the microwave. Slowly stir in the double cream until smooth, pour over the cheesecake and let it set before tucking in.


  • For the base

    • 125g Allinson's Plain White Flour
    • 40g Billington's Unrefined Golden Caster Sugar
    • 90g Butter (unsalted)
  • For the filling

    • 50g Butter (unsalted)
    • 50g Billington's Unrefined Light Muscovado Sugar
    • 397ml Condensed milk
    • 300g Cream cheese
    • 200ml Double cream
  • For the topping

    • 100g Dark chocolate
    • 125ml Double cream

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