Now this is kind of confusing: The name is russian, but it’s actually a traditional german recipe.
My Mom used to make this all the time, when I was little. a) because who has time to bake a fancy cake when you have four kids? and b) because who needs a fancy cake when this super easy cake is just as delicious?
The Russian Chocolate Covered Cheesecake has a chocolaty crust, filled with super creamy, smooth cheesecake batter and topped off with little bits of chocolate dough. Now it does bake for about 60-70 minutes, but the preparation itself only takes about 15 minutes! 🙂
So without further ado, here’s my Mom’s recipe for the traditional german Russian Chocolate Covered Cheesecake!
200g butter ■
150g sugar ■
350g flour ■
30g cocoa powder ■
2 tsp baking soda ■
1 egg ■
180g soft butter ■
200g sugar ■
4 eggs ■
500g low-fat curd ■
1 tsp vanilla sugar ■
1 packet vanilla pudding powder ■
■ 7oz butter
■ ¾ cups sugar
■ 3½ cups flour
■ ¼ cups cocoa powder
■ 2 tsp baking soda
■ 1 egg
■ 6.4oz soft butter
■ 1 cup sugar
■ 4 eggs
■ 2 cups low-fat curd
■ 1 tsp vanilla sugar
■ 1 sachet vanilla pudding powder
The chocolate crust (and topping)
- Preheat the oven to 180°C/356°F and setting a grease springform aside.
- Add butter, sugar, flour, cocoa powder, baking soda and the egg to a mixing bowl and blend with the dough hooks of your mixer.
- When everything is well blended knead it with your hands and divide it into three equals parts.
- Set ⅓ aside for the topping and press the other ⅔ into the springform to form the crust.
The cheesecake filling
- Add butter, sugar, eggs, low-fat curd, vanilla sugar and pudding powder to a mixing bowl and stir until the ingredients blend into a smooth mixture.
Adding the chocolate topping
- Pick or pluck the remaining ⅓ of the chocolate dough into little pieces and sprinkle like little cow-spots across the cheesecake mixture.
- Place the cake into the oven and bake for 60-70 minutes at 180°C/356°F. Let the cake cool before serving it and ENJOY!