Salted Caramel Dark Chocolate Drizzle Cheesecake
The best topping ever!
Servings: 1 cup
Equipment
- Measuring cups and spoons
- Medium saucepan
- Cup with hot water
- Pastry brush
Ingredients
- 2 cups granulated white sugar
- 1/2 cup water
- 1 cup heavy cream
- 3/4 cup salted butter
- 1 cup dark chocolate finely chopped
- 1 tbsp vanilla extract
- 1 pinch of sea salt flakes
Instructions
- In a medium saucepan, combine the granulated white sugar and the water. Place the pan over medium heat and stir until the sugar has completely dissolved. Then, increase the heat to high and allow the sugar syrup to begin boiling. As the sugar boils, brush the edges of the pan with a pastry brush dipped in hot water. This will help dissolve any sugar crystals from forming and causing the caramel to crystallize. Allow the sugar to darken until it has reached a deep amber-like color and thick consistency. Remove the caramel from the heat.
- Once you have made the sugar base, whisk in the heavy cream and the salted butter. Make sure to whisk until the butter has been completely dissolved and the ingredients are fully incorporated.
- The finer your chocolate is chopped the quicker it will melt. Add all of the chopped chocolate and stir until everything is combined. Finally, add in your vanilla extract and a pinch of sea salt flakes and mix well.
- If you are using the salted caramel chocolate drizzle immediately, just make sure it has slightly cooled before drizzling it over your cheesecake. If you stored it or allowed it to stand a bit before using it, you may have to heat it slightly to get a nice drizzling consistency.
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