Source: The Cheesecake Factory Bakery
To dress up a plain Big O cheesecake, a sweet-spicy chocolate sauce is drizzled on top. It’s made by infusing cream with anise and cinnamon, stirring in bittersweet chocolate, then adding a touch of cayenne for a peppery note.
1 cup granulated sugar
1 cup light agave nectar or light corn syrup
1/4 cup water
4 oz. unsweetened chocolate, finely chopped
1/4 tsp. salt
1/2 cup unsweetened cocoa powder
2 tsp. cayenne pepper
4 tbsp. unsalted butter, softened
1/4 cup heavy cream
1 tbsp. pure vanilla extract
1/2 tsp. ground cinnamon
1/2 tsp. ground star anise
- Combine sugar, agave nectar and water in med. saucepan; bring to a boil. Cook and stir until sugar is dissolved. Cover pan and simmer 1 min. without stirring.
- Remove from heat. Stir in chocolate and salt. Let stand until chocolate has melted; whisk until smooth. Add butter; whisk in cocoa and cayenne until smooth.
- In another saucepan, simmer cream, vanilla, cinnamon and anise. Once the spices have infused the cream, stir in chocolate sauce until incorporated.
- Store sauce in tightly covered jar in refrigerator. Reheat opened jar in a pan of simmering water, stirring, until hot. Serve drizzled over cheesecake.