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I created this cheesecake recipe to pass my baking exam when I was in cooking school in the late 70s. Since then, it has won four baking contests (no prize, just the mention). It’s not sweet, but it’s rich and wonderfully satisfying.

You’ll need a 9” springform baking pan, an electric mixer, and a “double boiler” type apparatus.

Read through the recipe carefully and plan to do it over two days.

Chocolate Marble Cheesecake with Chocolate Sour Cream Frosting

1 1/2 cups of graham cracker crumbs

3 tablespoons of butter

Grated rind of one orange OR one lemon

24 ounces (700 grams) of cream cheese, left at room temperature for about 1.5 hours

1 cup of sugar

1 1/2 teaspoons of vanilla extract

5 large eggs

2 squares of semisweet Baker’s chocolate

Chocolate Sour Cream Frosting (at the end of the main recipe)

Preheat oven to 300°F.

1. In a small bowl, measure out the graham cracker crumbs.

2. In a small saucepan, melt the butter with the grated rind of the orange OR lemon.

3. Combine the crumbs and melted butter mixture.

4. Lightly grease the bottom and sides of the assembled 9” springform pan.

5. Press the crumb mixture to the bottom and halfway up the sides of the springform pan, paying close attention to the pan’s “join” of the sides and bottom.

6. In a large bowl, combine cream cheese, sugar, and vanilla. Beat until smooth. Add eggs, one at a time, beating well after each addition.

7. Set aside 1 cup of the cheesecake mixture.

8. Pour the remaining mixture into the prepared springform pan.

9. Melt 2 squares of the chocolate and fold into the reserved cup of cheesecake mixture.

10. Spoon chocolate mixture over the batter in the pan, then “cut” through the batter in a spiral motion for the marble effect. Don’t over-fuss with the spiralling.

11. Bake in the preheated 300°F oven for 50-55 minutes or until the mixture is set.

12. Remove from the oven, leaving the cake in the pan, place on a wire rack, and refrigerate for at least three hours. (I do the cheesecake one day and the frosting the next.)

13. Carefully remove the springform pan, slide the cake onto a plate with an icing knife, and prepare to frost with the Chocolate Sour Cream Frosting.

Chocolate Sour Cream Frosting

6 ounces (150-170 grams) of semisweet chocolate chips

1 heaping cup of sour cream

Salt

1. Melt chocolate pieces on top of the double boiler over hot water.

2. Add sour cream and a dash of salt.

3. With a wooden spoon, beat the frosting until well-combined, creamy, and of spreading consistency.

4. Frost the cheesecake on top and the sides until you reach the graham cracker crumb crust.

5. Return to the refrigerator and chill well, at least 4 hours before serving.

Serves approximately 12 😋