Russian cheesecake

Russian cheesecake

Based on 69 ratings
Team

Team

Editorial Team at Kitchen Stories

Difficulty

Easy 👌

Preparation

50 min

Baking

60 min

Resting

20 min

Ingredients

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

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

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How-To Videos

how-to-prepare-a-cake-pan

How to Prepare a Cake Pan

homemade-vanilla-extract

Homemade vanilla extract

how-to-fit-dough-into-a-pie-dish

How to fit dough into a pie dish

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
    • tsp baking powder
    • 5 g cocoa powder
    • 25 g sugar
    • 25 g butter (soft)
    • egg
    • 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.
    • 41⅔ g butter
    • 33⅓ g sugar
    • 83⅓ g cream cheese
    • ½ eggs
    • tsp vanilla extract
    • 6⅔ g 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!

  • Enjoy your meal!

    Russian cheesecake

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