For the Cheesecake Filling: Place 150ml (6fl oz) of the double cream into a pan along with the reserved caramel. If you want to make this a true Millionaire's cheesecake recipe and serve it in a glamorous fashion, then I recommend using edible gold sheets. Edible gold is often something one sees on top of a dessert in a fancy restaurant. Even though edible gold sheets can be quite expensive, they make the dessert look the part.

Put the biscuits in a bag and crush with a rolling pin until like large breadcrumbs. Line the tin with baking parchment. Mix the crushed biscuits with the melted butter, then press it firmly into your lined tin and chill in the fridge for 30 minutes.Storage:leftovers should be stored in the fridge and will keep for 3-4 days. Millionaire's Cheesecake freezes well (without any decoration) for up to 3 months.

Step Seven: In a separate bowl, whisk the double cream until it forms stiff peaks. Transfer the whipped cream into the cream cheese mixture and fold the mixture together.Step 5 Melt chocolate in a heatproof bowl set over a pan of gently simmering water. Pour chocolate mixture over caramel and spread to level; chill until set. Step Two: Melt the butter in the microwave - this usually takes about 45 seconds. Pour the melted butter into the biscuit crumbs and mix well. These basic shortcakes are very low syn and only have 2.5 syns per one, serving up to 38. Ingredients These two-bite wonders have a tender, light as a feather shortbread base made with cornflour as well as plain (all purpose) flour, and icing sugar instead of caster or granulated. If you love crunchy shortbread, this is not for you but if you love it to melt on the tongue into a sweet vanillary puddle, then this is the recipe for you! I encourage pressing it into an 8-inch square pan and baking as it is if you need a plain shortbread biscuit – just remember to cut it as soon as it comes out of the oven and leave to cool in the tin. It should take around 16 minutes at 160˚C. Don't press too hard when adding the biscuit crumbs into the baking tin otherwise you'll have trouble releasing the cheesecake from the bottom of the tin.

To make the shortbread base, add the flour, sugar and butter to a large mixing bowl. Use your hands to rub the butter into the flour and sugar, until you have fine breadcrumbs. If you want to, remove the cheesecake from the base of the cheesecake pan and transfer it to a serving plate.I’ve no professional training as a cook or baker, but I am self-taught and approach my culinary quests with gusto and relish so you can feel confident I’ve tried things out for myself (a lot!) before they reach the blog!