<\/p>\n

\n

Homemade shortcrust pastry, a creamy cheesecake filling with dulce de leche and a chocolate topping. Does that remind you of anything? Yes, of course \u2013 millionaire\u2019s shortbread! The filling is light and creamy, more like a fluffy cheesecake dessert than a traditional, firm cheesecake. A must-try for dulce de leche lovers; simply delicious!<\/em><\/p>\n

Millionaire\u2019s cheesecake can also be made with a base of crushed biscuits, without any baking.<\/em><\/p>\n<\/blockquote>\n

Ingredients for the shortcrust base:<\/span><\/p>\n

\n
• 175 g plain flour<\/li>\n
• 125 g cold butter, cut into cubes<\/li>\n
• 50 g light muscovado sugar<\/li>\n<\/ul>\n

  Line a 24 x 24 cm square tin with baking paper.<\/p>\n

  Sift the flour into a bowl and mix with the sugar. Add the butter, quickly rub it in, then bring the dough together (you can also place all the ingredients in a food processor and blitz). Transfer to the prepared tin and spread evenly over the base, pressing it down with your fingers. Chill in the fridge for 1 hour.<\/p>\n

  After removing from the fridge, prick the pastry all over with a fork. Bake at 190\u00b0C for 20 minutes, until golden brown. Remove from the oven and leave to cool.<\/p>\n

  Ingredients for the cheesecake filling:<\/span><\/p>\n

  \n
  • 450 g full-fat cream cheese, such as Philadelphia, at room temperature<\/li>\n
  • 400 g dulce de leche from a tin, at room temperature<\/li>\n
  • 100 g white chocolate, melted in a bain-marie or microwave and left to cool<\/li>\n<\/ul>\n

    Place the cream cheese and dulce de leche in the bowl of a mixer. Beat until smooth and free of lumps. Add the cooled chocolate and mix until combined.<\/p>\n

    Spread the dulce de leche cheesecake filling over the cooled shortcrust base and smooth the surface. Chill in the fridge overnight.<\/p>\n

    Ingredients for the chocolate topping:<\/span><\/p>\n

    \n
    • 150 ml double cream<\/li>\n
    • 80 g dark chocolate, chopped<\/li>\n
    • 120 g milk chocolate, chopped<\/li>\n<\/ul>\n

      Heat the double cream in a small saucepan until almost boiling, then remove from the heat. Pour over the chopped chocolate and leave for 2 minutes. After this time, stir until smooth and glossy. If necessary, pass through a sieve. Leave to cool.<\/p>\n

      Pour the cooled chocolate topping over the chilled cheesecake and spread evenly. Chill until the topping has set. Cut into squares and serve. Before serving, you can sprinkle with grated chocolate.<\/p>\n

      Store the millionaire\u2019s cheesecake in the fridge.<\/p>\n

      Enjoy!<\/p>\n

      <\/p>\n","protected":false},"excerpt":{"rendered":"

      Homemade shortcrust pastry, a creamy cheesecake filling with dulce de leche and a chocolate topping. Does that remind you of anything? Yes, of course \u2013 millionaire\u2019s shortbread! The filling is light and creamy, more like a fluffy cheesecake dessert than a traditional<\/p>\n","protected":false},"author":1,"featured_media":5466,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[53,57,54],"tags":[96,104,335,92,116],"duration":[],"tag_group":[],"class_list":["post-5465","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-baked-cheesecakes","category-chocolate-cheesecakes","category-no-bake-cheesecakes","tag-chocolate","tag-double-cream","tag-dulce-de-leche","tag-egg-free-recipe","tag-philadelphia-en"],"acf":[],"yoast_head":"\n