Mary Berry Millionaires Cheesecake Recipe

The first time I had this cheesecake, I was sat at a garden table in Surrey, sun on my back, plate in my lap, and a forkful of heaven in my mouth. My auntie Joan brought it over for Sunday tea, and I still remember the silence that fell after the first bite — the kind of silence that means: we’re all busy eating something special.

It’s not just a cheesecake. It’s layers of memory. Buttery shortbread like the stuff you only get at Christmas. Soft caramel that clings to your teeth in the best way. Then that cool, creamy layer — smooth like silk — and a dark chocolate lid to finish it off with a bit of grown-up drama.

This is Mary Berry’s Millionaire’s Cheesecake. And you don’t mess with Mary. You just make it right.

Ingredients List

For the base:

• Butter (just a bit) for greasing the tin
• 100g plain flour
• 50g semolina – gives it that gorgeous sandy texture
• 100g cold butter – chopped small
• 50g caster sugar

For the caramel:

• 25g butter
• 50g light muscovado sugar – don’t swap it, the flavour matters
• 1 x 397g tin of condensed milk caramel (Dulce de Leche if you’re posh)

For the cheesecake filling:

• 200ml double cream
• 2½ platinum-grade gelatine leaves – not the powdered stuff
• 300g full-fat cream cheese

For the chocolate topping:

• 100ml double cream
• 100g dark chocolate (at least 50% cocoa) – finely grated if you want it to melt quick and smooth

How to Make It (Instructions)

1. Start with the tin: Grease a 20cm springform cake tin and line the base with baking paper. Preheat your oven to 160°C (140°C fan).
2. Shortbread base: Mix the flour and semolina in a bowl. Rub in the butter with your fingertips till it looks like breadcrumbs (or use a food processor if you’re not feeling patient). Stir in the sugar, then press it into the tin and smooth the top with the back of a spoon. Bake for 35 mins till it’s pale gold. Let it cool completely in the tin. No shortcuts here.
3. Caramel layer: In a small saucepan, melt the butter and sugar over a low heat. Stir in the caramel from the tin and gently boil it for about 4 minutes. Swirl the pan often to keep it from catching. Set aside 100g of the caramel – you’ll need that later. Pour the rest over the cooled shortbread and pop it in the fridge to set (30 minutes at least).
4. Cheesecake filling: Add the 100ml cream to the reserved caramel and warm it on a very low heat. While that’s going, soak your gelatine leaves in cold water for 10 minutes until they go soft. Take them out, gently squeeze off the water, then stir them into the warm cream mixture until they melt completely.
5. Make it creamy: Beat the cream cheese until it’s smooth (and at room temp — it mixes better). Slowly add in your warm caramel-cream mixture and stir until it’s silky. Pour this over the set caramel layer and let it chill for 2 hours to firm up.
6. Chocolate topping: Gently heat 100ml cream until it’s just hot, not boiling. Take it off the heat and stir in the grated chocolate until it’s glossy and smooth. Let it cool down a bit, then pour over the cheesecake. Refrigerate again — 2 hours minimum, but overnight is best if you’ve got the time.
7. Serve with ceremony: Run a warm knife around the inside of the tin to loosen. Lift it out carefully. Cut small slices — it’s rich and meant to be savoured.

Common Mistakes

Why did my caramel slide off the base?
The base was too warm when you added the caramel. Always let it cool fully.

My cheesecake layer is sloppy — what happened?
You probably didn’t fully dissolve the gelatine. Make sure it melts completely before mixing it in.

The chocolate split or went grainy — why?
Too much heat. Heat the cream gently and stir slowly.

I forgot to save some caramel for the filling. Help?
Been there. You can melt a bit more from a second tin, or cheat with toffee sauce if you’re desperate.

Storage and Reheating Tips

• Fridge: Store covered in the fridge for up to 4 days. Flavour’s best on day 2 or 3.
• Freezer: Freeze before the chocolate topping goes on. Wrap well. Keeps for up to 3 months. Thaw in fridge overnight, then add the chocolate layer fresh.
• Reheat: Please don’t. This one’s best cold. At most, you can let it sit at room temp for 10 minutes before serving.

What to Serve With It

• Fresh raspberries – their sharpness balances the richness.
• Espresso or strong black tea – cuts through the sweet layers.
• Sea salt flakes – just a pinch on top if you’re feeling fancy.

FAQ Section

Can I use gelatine powder instead of leaves?
Yes — use 1 tsp of powdered gelatine in place of 2½ leaves. Let it bloom in a tablespoon of water first.

Can I swap the base for crushed biscuits?
You can, but it won’t have that signature shortbread bite. The real base is worth the time.

Can I use milk chocolate for the topping?
Yes, but it’ll be sweeter and softer. Go dark if you want a proper finish.

How do I know when the cheesecake layer is set?
It should wobble slightly in the centre but hold its shape around the edges.

Try More Recipes:

• Mary Berry Parmesan Biscuits
• Mary Berry Salted Caramel Cheesecake
• Mary Berry Blueberry Traybake