Chocolate Russian Cheesecake
(0 votes)
(0 votes)
Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
ready in 2 h. 10 min.
Ready in
Ingredients
for
1
- For the cake mixture
- 3 ½ cups all-purpose flour
- 2 eggs
- 1 ⅙ cups butter
- ½ cup sugar (scant)
- 4 Tbsps cocoa powder
- For the filling
- ¾ cup Corn starch
- 2 Vanilla bean (halved lengthways, seeds scraped out)
- 5 eggs (separated)
- 4 cups low-fat Quark
- ⅜ cup Sour cream
- ¾ cup sugar
- 1 unwaxed lemon (zest)
Preparation steps
1.
Put all the ingredients for the cake mix in a bowl with a pinch of salt and mix together with the dough hook attachment on a hand mixer. If necessary, knead a little more by hand. Wrap the dough in cling film and chill for at least 30 minutes.
2.
Heat the oven to 190°C (170°C in a fan oven), 375°F, gas 5 and line a baking tray with grease-proof paper.
3.
For the filling, mix together the cornflour and vanilla seeds then stir in the egg yolks, quark, sour cream, sugar, and lemon zest to form a smooth mixture. Whisk the egg whites to form very stiff peaks and fold into the quark mixture.
4.
Roll out 2/3 of the dough to the size of the baking tray and place on the tray. Spread the quark mixture over the dough. Pull or crumble the remaining dough into small pieces and spread on top of the quark mixture.
5.
Bake in the oven for 35-40 minutes.
6.
Mix together the egg yolk and cream and spread over the cake at the end of the baking time. Bake for a further 10 minutes. Remove from the oven, leave to cool completely, cut into slices and serve.
