Russian cheesecake

Russian cheesecake

Based on 74 ratings
In app
Team

Team

Editorial Team at Kitchen Stories

Difficulty
Easy 👌
Preparation
50 min
Baking
60 min
Resting
20 min

Ingredients

2Servings
50 g
flour
baking powder
5 g
unsweetened cocoa powder
58⅓ g
sugar
66⅔ g
butter
eggs
½ tsp
vanilla extract
83⅓ g
cream cheese
6⅔ g
starch
butter (for greasing)
unsweetened cocoa powder (for dusting)
MetricImperial

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Utensils

plastic wrap, 2 bowls (large), hand mixer with dough hook, saucepan (small), oven, springform pan (10 in.), parchment paper, rolling pin, cutting board, knife, wire rack, aluminum foil

Nutrition per serving

Cal647
Fat45 g
Protein11 g
Carb53 g
  • 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.
    • 50 g flour
    • baking powder
    • 5 g unsweetened cocoa powder
    • 25 g sugar
    • 25 g butter
    • egg
    • tsp vanilla extract
    • plastic wrap
    • bowl (large)
    • hand mixer with dough hook

    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 cream cheese, eggs, vanilla extract, and starch and mix until smooth in texture. Set aside.
    • 41⅔ g butter
    • 33⅓ g sugar
    • 83⅓ g cream cheese
    • ½ eggs
    • tsp vanilla extract
    • 6⅔ g starch
    • saucepan (small)
    • bowl (large)

    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 cream cheese, 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)
    • unsweetened cocoa powder (for dusting)
    • oven
    • springform pan (10 in.)
    • 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!
    • wire 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!

  • Enjoy your meal!

    Russian cheesecake

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