This is a decadent, smooth cheesecake that has a delightful twist of crumbly chocolate crust. A moist cheesecake that never fails. This delicious family recipe comes from my friend Julia, it was handed down from German grandmother. Having never made cheesecake before in my life, this was definitely a good one to start with.
As far as I know, Russischer Zupfkuchen is translated as Russian cake, but despite it’s origins it has somehow turned into traditional German recipe.The original ingredients calls for low fat quark, but this has been substitute with light sour cream instead. Julia’s family makes this cake for all special occasions!
Ingredients for Russischer Zupfkuchen (Russian cake).
- 250gms butter
- 150gms sugar
- 1 egg *preferably free range
- 50gms NESTLE Baking Cocoa
- 1 teaspoon baking powder
- 350gms flour
- Preheat oven to 180 degrees C
- Add together all the above ingredients and mix together to make the dough for the crust. Knead well.
- Pinch off about a quarter of the dough and set aside.
- Butter a Spring form pan and line it with the chocolate dough, pulling the crust all the way up the sides.
- 250gms butter
- 200gms white sugar
- 3 eggs *preferably free range
- 40gms custard powder
- 750gms light sour cream
- 1 teaspoon vanilla extract
- In a large bowl mix all the filling ingredients until smooth. Pour the filling into the Spring form pan.
- Pull little pieces off the reserved chocolate dough and randomly place in the cheese filling.
- Bake at 180 deg C for about an hour, or until the cake no longer jiggles when moved. Check that the center is done by skew testing.
- Cool to room temperature and then refrigerate overnight.