Jockey Club Cheesecake

Bon Appetit/October 1981 - Jockey Club article, from Zack Hanle

Photo by Christina H.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • Crust

  • 1 1/2

    cups graham cracker crumbs (reserve 1 tblsp for topping)

  • 1/2

    cup sugar

  • 1/2

    cup butter, melted

  • Filling

  • 1

    lb cream cheese, room temperature

  • 3/4

    cup sugar

  • 2

    eggs

  • 2

    tblsp fresh orange juice

  • 3/4

    tblsp sour cream

  • 1

    tsp vanilla

  • 1 1/2

    oz unsweetened baking chocolate, melted

  • Topping

  • 1/2

    cup sour cream

  • 1

    tblsp sugar

  • 1 1/2

    tsp vanilla

Directions

For crust: Combine graham cracker crumbs, sugar and butter in medium bowl and mix well. Pat into bottom and sides of 9 inch springform pan. Refrigerate until ready to use. For filling: Preheat oven to 350. Beat cream cheese in large bowl of electric mixer at low speed until softened. Mix in sugar. Add eggs one at a time, beating well after each addition. Blend in orange juice, sour cream, and vanilla. Add heaping tablespoon of cheese mixture to melted chocolate to loosen, then add chocolate to cheese mixture, stirring with spatula to create marbleized effect. Pour mixture into crust. Bake until set, about 45 minutes. For topping: Combine sour cream, sugar and vanilla in small bowl and blend. Let cheesecake cool slightly. Spread topping smoothly and evenly over. Bake 15 minutes longer. Sprinkle with reserved graham cracker crumbs. Refrigerate until serving time.

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