Delicious Russian cheesecake

Step 1/5

• 50 g flour
• ⅓ tsp baking powder
• 5 g unsweetened cocoa powder
• 25 g sugar
• 25 g butter
• ⅛ egg
• ⅛ tsp vanilla extract

• plastic wrap
• bowl (large)
• hand mixer with dough hook

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

• 41⅔ g butter
• 33⅓ g sugar
• 83⅓ g cream cheese
• ½ eggs
• ⅓ tsp vanilla extract
• 6⅔ g starch

• saucepan (small)
• bowl (large)

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 cream cheese, eggs, vanilla extract, and starch and mix until smooth in texture. Set aside.

Step 3/5

• butter (for greasing)
• unsweetened cocoa powder (for dusting)

• oven
• springform pan (10 in.)
• 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

• 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

• wire 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!