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Cheesecake with Chocolate Streusel - German Quarkkuchen mit Streusel

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German Cheesecake with Chocolate Streusel - Russischer Zupfkuchen

German Cheesecake with Chocolate Streusel - Russischer Zupfkuchen

J.McGavin

Called "Russischer Zupfkuchen", but it's not clear why, this traditional German cake has a chocolate crumb crust and a quark-cheesecake filling. The streusel topping is part of the crust recipe - "gezupft" or pulled (crumbled). This simple recipe is adopted for American households, so that you do not have to go searching for ingredients.

Makes one, 10 inch springform cake, about 16 pieces.

See larger image

Prep Time: 1 hour

Cook Time: 45 minutes

Total Time: 1 hour, 45 minutes

Ingredients:

  • ***Preparation***
  • 1 quart unflavored yogurt (or 500 grams quark)
  • ***Crust and Streusel***
  • 2/3 c. sugar (137 grams)
  • 10 T. butter, softened (137 grams)
  • 2 1/3 c. flour (275 grams)
  • 1/2 c. unsweetened cocoa powder (40 grams)
  • 1 1/2 tsp. double acting baking powder
  • 1 large egg
  • ***Filling***
  • 3 eggs, separated
  • 1/2 c. plus 2 T. sugar, divided (120 grams)
  • 1/8 tsp. salt
  • 1/3 c. cornstarch (30 grams)
  • 1/2 c. oil (120 ml)
  • Lemon zest from 1 lemon
  • 1 tsp. vanilla extract

Preparation:

Preparation: Place a clean cloth in a colander which is placed over a large bowl, spoon the yogurt into it, fold the cloth over the top, add a small plate and a heavy can or glass of water on top for a weight. Let the whey drip into the bowl for about an hour or more. Then use in the filling (see below). This is called yogurt cheese.

If you have access to quark, use it straight from the package.

Preheat oven to 380°F.

Crust: Mix the first four ingredients for the crust until fine crumbs form. Add egg and mix again until the dough comes together in larger crumbs, like streusel. If still too dry, you may add a teaspoon or two of water.

Press 2/3 of the crust into a 10 inch buttered springform pan or two pie pans. Reserve rest for streusel topping.

Filling: Beat the 3 egg whites until foamy. Drizzle in 1/2 cup sugar and 1/8 teaspoon salt and beat until soft peaks form. Do not overbeat. You should NOT be able to cut the egg whites with a knife.

In a separate bowl, beat the egg yolks with 2 tablespoons of sugar (vanilla sugar if you have it - omit the vanilla extract), add the yogurt cheese or quark and lemon zest and beat until smooth.

Sift the cornstarch over the quark mixture and mix well.

Fold in the egg whites.

Pour the quark (yogurt) mixture over the crust.

Top with the remaining streusel.

Bake for 30 minutes, then reduce the temperature to 350°F and bake for 15 minutes, or until set in the middle.

This cake tastes even better the second day and should be refrigerated.

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