Russian cheesecake

Russian cheesecake

9 ratings

Difficulty

Easy 👌
50
min.
Preparation
45
min.
Baking
20
min.
Resting

Ingredients

Servings:-12+
300 g
flour
2 tsp
baking powder
30 g
cocoa powder
350 g
sugar (divided)
400 g
butter (divided)
4
eggs (divided)
3 tsp
vanilla extract (divided)
500 g
cream cheese
40 g
starch
butter for greasing
cocoa powder for dusting
Metric
Imperial
  • 300 g flour
  • 2 tsp baking powder
  • 30 g cocoa powder
  • 350 g sugar (divided)
  • 400 g butter (divided)
  • 4  eggs (divided)
  • 3 tsp vanilla extract (divided)
  • 500 g cream cheese
  • 40 g starch
  • butter for greasing
  • cocoa powder for dusting

Utensils

  • oven
  • cooling rack
  • plastic wrap
  • aluminum foil
  • small saucepan
  • parchment paper
  • cutting board
  • knife
  • stand mixer or hand mixer with beaters
  • springform pan (26-cm/10-in.)
  • rolling pin
  • 2 large mixing bowls

Enjoy with

Ruby port
Deep notes of wild forest berries and plums combined with sweet tannins, work brilliantly with the creamy texture and warm cocoa flavors of this cheesecake.

Nutrition per serving

Cal
647
Protein
11g
Fat
45g
Carb
53g

Step 1/5

Add flour, baking powder, cocoa powder, and sugar to a large mixing bowl and stir to combine. Add butter in small pieces together with egg and vanilla extract and mix until large crumbs form. Compress dough together to form a disc, wrap with plastic wrap, and transfer to refrigerator to chill for approx. 30-45 min.
  • 300 flour
  • 2 tsp baking powder
  • 30 cocoa powder
  • 150 sugar
  • 150 butter (soft)
  • 1 egg
  • 1 tsp vanilla extract
  • plastic wrap
  • large mixing bowl
  • stand mixer or hand mixer with beaters

Add flour, baking powder, cocoa powder, and sugar to a large mixing bowl and stir to combine. Add butter in small pieces together with egg and vanilla extract and mix until large crumbs form. Compress dough together to form a disc, wrap with plastic wrap, and transfer to refrigerator to chill for approx. 30-45 min.

Step 2/5

For the filling, melt butter in a small saucepan over medium-low heat, then leave to cool for approx. 10 min. Stir together with sugar in a large mixing bowl, then add quark, eggs, vanilla extract, and starch and mix until smooth in texture. Set aside.
  • 250 butter
  • 200 sugar
  • 500 cream cheese
  • 3 eggs
  • 2 tsp vanilla extract
  • 40 starch
  • small saucepan
  • large mixing bowl

For the filling, melt butter in a small saucepan over medium-low heat, then leave to cool for approx. 10 min. Stir together with sugar in a large mixing bowl, then add quark, eggs, vanilla extract, and starch and mix until smooth in texture. Set aside.

Step 3/5

Line a springform pan with parchment paper, lightly grease with butter, and set aside. Preheat oven to 180°C/350°F. Dust a sheet of parchment paper with cocoa powder and roll out about 2/3 of the dough into a circle slightly larger than the mold. Transfer to the prepared springform and press dough to fit, creating a 2 cm/0.75 in. high edge on the sides.
  • butter for greasing
  • cocoa powder for dusting
  • oven
  • springform pan (26-cm/10-inch)
  • parchment paper
  • rolling pin

Line a springform pan with parchment paper, lightly grease with butter, and set aside. Preheat oven to 180°C/350°F. Dust a sheet of parchment paper with cocoa powder and roll out about 2/3 of the dough into a circle slightly larger than the mold. Transfer to the prepared springform and press dough to fit, creating a 2 cm/0.75 in. high edge on the sides.

Step 4/5

Add the cream cheese filling to pan. Cut the remaining dough into small pieces and distribute evenly on top of the filling.
  • cutting board
  • knife

Add the cream cheese filling to pan. Cut the remaining dough into small pieces and distribute evenly on top of the filling.

Step 5/5

Bake at 180°C/350°F for approx. 1 hr., or until surface is slightly golden brown. If the cake start to brown too early, cover with aluminum foil. Remove from oven and leave to cool completely on a cooling rack before serving. Enjoy!
  • cooling rack
  • aluminum foil

Bake at 180°C/350°F for approx. 1 hr., or until surface is slightly golden brown. If the cake start to brown too early, cover with aluminum foil. Remove from oven and leave to cool completely on a cooling rack before serving. Enjoy!