Russian cheesecake

Russian-style cheesecake is the perfect combination of cheesecake and chocolate cake: a creamy quark filling enveloped in a chocolate crumble crust. The cake is nice and easy to make and tastes best when eaten fresh from the oven. Simply mix a few cherries into the quark filling. This makes the cake even moister and the combination of cheesecake, chocolate and cherries tastes simply divine!

Encores

What else you’ll need

For the crumble:

• 175 g soft butter
• 1 medium egg

For the filling:

• 750 g low-fat quark
• 3 medium eggs
• 250 g butter
• 100 g cream

Preparation

Make the dough

1. Preheat a conventional oven to around 175 °C (fan approx. 150 °C).
2. Put the baking mix, soft butter and egg in a mixing bowl and turn into crumbs using an electric hand mixer (dough hook). Place 3/4 of the crumbs in a springform tin lined with baking paper (26 cm in diameter). Press the crumbs down firmly on the base and the ring around the baking tin, creating an edge 2 cm tall.

Make the cheesecake cream

1. Melt the butter and leave to cool slightly. Then put in a mixing bowl with the cream powder, quark, eggs and cream. Blend everything into a smooth mixture using an electric hand mixer (whisk).
2. Now pour the filling into the tray and sprinkle the remaining crumbs on the quark mixture.
3. Bake the cake on the middle shelf of the preheated oven for around 70 minutes.

Cool

1. Once the cake is baked, leave it to cool in the tin for around 15 minutes.
2. Use a knife to remove the cake from the tin and place on a wire rack to cool.