Russian chocolate cheesecake
Russian chocolate cheesecake combines everything a sweet tooth's heart desires: chocolate cake and cheesecake. This combination makes this cheesecake recipe so moist. It's no wonder the original recipe for Russian chocolate cheesecake is so popular – yet the origin of the cake is still unknown, and this delicious cake is known in Russia as a German specialty. Regardless of where the cake originates, it is and will remain a staple on our cake tables. Our recipe is especially nutritious thanks to the whole-wheat flour in the chocolate cake. At the same time, we save a lot of calories by using Xucker instead of sugar in the cake.
Russian chocolate cheesecake recipe with no added sugar
For our Russian chocolate cheesecake, we use a mixture of xylitol and erythritol. Due to its excellent baking properties, xylitol is particularly suitable for cakes and doughs. Erythritol is completely calorie-free and is used in the quark mixture.
Instructions
1. For the Russian chocolate cheesecake, first preheat the oven to 180°C.
2. For the chocolate batter, beat the Xucker Premium and butter until fluffy.
3. Stir in the eggs and knead with the baking powder, flour, salt, and cocoa powder until smooth. Let the batter rest in the refrigerator for 10 to 15 minutes.
4. Line a 24 cm springform pan with baking paper, spread two-thirds of the batter on it, and roll it up about 4 cm from the edges.
5. For the quark mixture, beat the eggs, Xucker Premium, Xucker Light, and vanilla until fluffy.
6. Carefully stir in the low-fat quark, cream cheese, and butter.
7. Spread the quark mixture over the chocolate batter. Finally, tear the remaining chocolate batter into pieces and spread it over the quark mixture.
8. Bake the cake for one hour, until the top layer is golden brown.
9. Let the cake cool with the oven door open.
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