cake, recipes

Russian Chocolate Cheesecake

Isn’t it crazy how time flies all the time? I can hardly believe that next week is Easter again! While last year at this time was already not easy, I find it even harder now. You have to know, that Germany is still in a shut down an the thirde wave hits us really badly. But to get through this tough time, I have just the right recipe for you! Cause this Russian chocolate cheesecake is not only irresistibly delicious, but also has excellent macros.

creamy cheesecake with chocolate base and chocolate bunnies

Like so many people out there, I love cheesecake! The only thing that can top that, in my opinion, is a slice of Russian chocolate cheesecake. Actually this is a typical german recipe and it has nothing to do with Russia. Anyway this cake combines a creamy cheesecake with a moist chocolate dough at the base and on top. And when you now think, well, it really couldn’t get any better than this, I have good news! Because my recipe tastes at least as good as the original, but at the same time has amazing macronutrients.

creamy, high protein cheesecake

For the cheesecake batter, I use a recipe that I have from my best friend. Because her cheesecake recipe is a real stroke of genius and probably the creamiest cheesecake I’ve ever tried! And in combination with the chocolate dough, this one is really my absolute favorite cake at the moment.

Normally, you just put little pieces of dough on top of the cheesecake. But since Easter is just around the corner, I decided to make little bunnies. For this I rolled out the dough and then cut out the bunnies. Of course, I could also do this with flowers, stars or other shapes. Or you stay with the classic variant and put small dough spots on top. This is of course entirely up to you. 🙂

Anyway, I hope you like the recipe and give it a try. As always, I look forward to your feedback. And all those who prefer to bake a carrot cake for Easter, should not miss my healthy carrot cake cupcakes.
See you for the next recipe,
Jules

chocolate cheesecake

Russian Chocolate Cheesecake

Healthy Russian chocolate cheesecake with moist chocolate base, creamy cheesecake and little chocolate bunnies on top.
Prep Time 15 mins
Cook Time 50 mins
Total Time 1 hr 5 mins
Course Dessert, Snack
Cuisine german
Servings 8 pieces
Calories 158 kcal

Equipment

  • baking pan with 9 inches diameter

Ingredients
  

for the chocolate dough

  • 70 g unsweetened apple sauce
  • 1 cup wohle grain spelt flour
  • 1 tsp baking powder
  • 1 tbsp baking cacoa
  • 20 g vegan protein powder chocolate flavor alternatively 1/8 cup more flour and 1 tsp more cocoa
  • 1 oz butter room temperature
  • 1/8 cup erythritol alternatively stevia, coconut blossom sugar or another sweetener of your choice
  • 1 egg
  • 1 pinch of salt

for the cheesecake batter

  • 1 cup fat free greek yoghurt
  • 3/4 cup yoghurt 3,8% fat
  • 1/2 cup fat reduced cream cheese about 10% fat
  • 1/2 cup erythritol
  • vanilla extract
  • 1/4 cup starch

Instructions
 

  • Preheat the oven to 275°F / 140°C top/bottom heat.
  • For the cheesecake mixture, first put the erythritol in a blender and blend briefly to make "powdered sugar". Then mix the low-fat curd, yogurt, cream cheese, the starch and a little vanilla flavoring with a hand mixer, add the "powdered sugar", mix and set aside.
  • For the chocolate dough, mix the solid ingredients together. Then add the egg, apple pulp and the butter and mix with a hand mixer until a crumbly dough forms.
  • Press about 2/3 of the chocolate dough to the bottom of the mold with wet hands, creating a smooth bottom. (If you are not using a silicone mold, be sure to grease the mold with a little butter or baking release spray before doing this). Then spread the cheesecake mixture evenly on top.
  • Roll out the remaining third of the dough on the floured work surface, cut out small bunnies or similar with a cookie cutter and spread them on the cake. Alternatively, simply use your hands to tear off small pieces of dough, flatten and place on top of the cake.
  • Bake the cake for about 50 minutes. The cheesecake may not look quite set after this, but this will change once it has cooled out. I would not leave it in the oven longer than 50 to 55 minutes. After the baking time, let the cake cool briefly before removing it from the pan and letting it cool on a cooling rack or oven rack for at least another 2 hours. It is best to put the cake in the fridge for an hour before serving, it tastes best that way.

Notes

Nutritional values per serving (1/8 of the total cake):
  • calories: 158 kcal
  • fat: 5 g
  • carbohydrates: 15,9 g
  • protein: 11.5 g

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