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Big O Cheesecake with Champurrado Sauce

IngredientsChocolate, Dairy
Day PartDessert
Menu PartDessert
Cuisine TypeAmerican
Big O Cheesecake with Champurrado Sauce

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


  1. 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.
  2. 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.
  3. In another saucepan, simmer cream, vanilla, cinnamon and anise. Once the spices have infused the cream, stir in chocolate sauce until incorporated.
  4. Store sauce in tightly covered jar in refrigerator. Reheat opened jar in a pan of simmering water, stirring, until hot. Serve drizzled over cheesecake.

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