Russian cheesecake

Russian cheesecake

Based on 32 ratings

Difficulty

Easy 👌
50
min.
Preparation
60
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)
eggs (divided)
3 tsp vanilla extract (divided)
500 g cream cheese
40 g starch
butter for greasing
cocoa powder for dusting
Metric
Imperial

Utensils

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

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!