Carefully lift the cheesecake off the bottom of the springform pan and slide it onto a cardboard cake round or plate. Wrap the entire cheesecake in a couple of layers of plastic wrap and then foil.
When you’re ready to enjoy the frozen cheesecake, place it in the fridge overnight, then unwrap and enjoy it the following day. Wait to add the caramel and ganache topping until you’re ready to cut into it.
How To Make the Best Millionaire Cheesecake
Make sure the ingredients are at room temperature. It helps them mix together better and will give the cheesecake a smoother texture.
Use full-fat cream cheese that comes in brick form. I highly recommend using the Philadelphia brand (not sponsored – it just works best!). Avoid organic cream cheese if possible; it’s creamier and will make the cheesecake denser and less fluffy.
Mix the batter on a low speed once you start mixing ingredients into the cream cheese/sugar mixture. You want to incorporate as little air as possible into the batter. Excess air in your batter can cause your cheesecake to crack.
Make this cheesecake early in the day. The baking and cooling process takes about 6 hours before you can place the cheesecake in the fridge.
Follow the cooling instructions to a T! I know it’s a slow process, but it’s worth it. It helps ensure the cheesecake has the perfect consistency once it’s cooled.
Use a warm, sharp knife to get clean slices. Fill a tall cup with hot water and dip a sharp knife into it. Dry the knife fully, then cut into the cheesecake. Repeat with each cut, being sure to wipe the blade completely clean after each cut.
If your cheesecake cracks while baking or cooling, don’t fret! You can easily cover it with caramel and ganache while decorating this cheesecake and no one will know.
Make room in your fridge ahead of time so you can easily chill the cheesecake once it reaches room temperature.
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