Millionaire’s cheesecake loaf
Serves: 12
Prep time: 30 minsTotal time: 
Recipe photograph by Martin Poole
Millionaire’s cheesecake loaf
A favourite teatime treat transformed into a luscious cheesecake
Serves: 12
Prep time: 30 minsTotal time: 
See more recipes
Nutritional information (per serving)
Calories
373Kcal
Fat
26gr
Saturates
17gr
Carbs
28gr
Sugars
21gr
Fibre
1gr
Protein
6gr
Salt
0.6gr
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Ingredients
- 175g shortbread fingers
- 40g butter, melted
- 4 sheets leaf gelatine
- 300ml single cream
- 2 x 300g tubs Basics full-fat soft cheese
- 75g caster sugar
- ½ tbsp vanilla extract
- 50g chocolate chips
- 50g mini fudge chunks
- 60g Basics dark chocolate, chopped
- 2 tbsp caramel from a tin
Step by step
Get ahead
Keeps for up to 2 days in the fridge.
- Oil a 900g loaf tin and line the base and sides with baking paper, leaving some above the top of the tin to lift the cheesecake out later. Keep back one shortbread finger to decorate, then crush the rest to fine crumbs. Mix the crumbs with the melted butter then press into the base of the tin, packing them down evenly. Chill in the fridge or freezer while you make the cheesecake layer.
- Add the sheets of gelatine to a bowl of cold water and leave to soften. Pour 150ml of the cream into a small pan and bring just to the boil. Take off the heat, squeeze the excess water from the gelatine and add to the hot cream. Set aside.
- Keep 3 tablespoons of cream in the fridge for the topping, then pour the rest into a mixing bowl. Add the soft cheese, sugar and vanilla, whisk until smooth, then stir in the gelatine mixture. Mix in 40g each of chocolate chips and fudge chunks, then pour on top of the biscuit base. Cover and chill for 4 hours or until set.
- To decorate, put the dark chocolate and reserved cream in a heatproof bowl and melt over a pan of simmering water. Stir until smooth, then leave to cool.
- Lift the cheesecake out of the tin, using the lining paper to help. Discard the paper and transfer the cheesecake to a plate. Pour the chocolate topping over the top.
-
Stir the caramel until runny, adding a pinch of salt, then drizzle over the chocolate. Crush the shortbread finger to chunky crumbs and scatter these and the rest of the chocolate chips and fudge chunks over the topping. Return to the fridge to set for about 30 minutes.TipWant to make this even more indulgent? Swap the single cream for double and reduce the gelatine to 3 sheets.
