Recipes · Cakes & pastries

Russian Zupfkuchen (Chocolate Pastry Cheesecake)

Name: Russian Zupfkuchen (Chocolate Pastry Cheesecake)
Prep time: 40 min
Cook time: 65 min
Total time: 315 min
Yield: 12 servings
Ingredients: 250 g (2 cup) all-purpose flour; 30 g (1.1 oz) unsweetened cocoa powder unsweetened; 100 g (1/2 cup) granulated sugar; 1 tsp baking powder level; 1 pinch salt; 120 g (1/2 cup) butter cold, cut into pieces; 1 egg large; 1 tbsp butter softened, for the pan; 125 g (1/2 cup) butter softened; 150 g (3/4 cup) granulated sugar; 3 eggs large, at room temperature; 500 g (1.1 lb) quark, low-fat at room temperature; if you cannot find quark, use plain Greek yogurt strained overnight; 1 packet vanilla pudding mix about 37 g (cook-type); or 4 tbsp cornstarch plus 1 tsp vanilla extract; 1 packet vanilla sugar about 8 g, or 1 tsp vanilla extract; 100 ml (3.4 fl oz) milk

AI-written · not yet kitchen-tested

With a Zupfkuchen you cannot tell by the color of the dark cocoa pastry whether it is done. What you can rely on is the time, the edge of the quark filling between the pastry pieces and the wobble test: the center jiggles slightly, the edge is firm.

Serves 12
Prep 40 min
Cook 65 min
Rest 210 min
Total 315 min
medium

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This recipe was written with AI assistance and has not yet been kitchen-tested. Check quantities and times as you cook, and follow safe core temperatures for meat, poultry, fish and eggs.

Ingredients

Convert cups to grams →

250 g (2 cup) all-purpose flour
30 g (1.1 oz) unsweetened cocoa powder unsweetened
100 g (1/2 cup) granulated sugar
1 tsp baking powder level
1 pinch salt
120 g (1/2 cup) butter cold, cut into pieces
1 egg large
1 tbsp butter softened, for the pan
125 g (1/2 cup) butter softened
150 g (3/4 cup) granulated sugar
3 eggs large, at room temperature
500 g (1.1 lb) quark, low-fat at room temperature; if you cannot find quark, use plain Greek yogurt strained overnight
1 packet vanilla pudding mix about 37 g (cook-type); or 4 tbsp cornstarch plus 1 tsp vanilla extract
1 packet vanilla sugar about 8 g, or 1 tsp vanilla extract
100 ml (3.4 fl oz) milk

Method

Mix the flour, cocoa, sugar, baking powder and salt. Add the cold butter pieces and the egg and quickly knead into a smooth, dark dough. Set one third of the dough aside, wrap both portions separately in plastic and chill for 30 minutes.
Preheat the oven to 350 °F (180 °C) conventional or 325 °F (160 °C) convection, with the rack in the lower third. Line the bottom of a 10-inch (26 cm) springform pan with parchment paper and grease the sides with the butter for the pan.
With floured fingers, press the larger two thirds of the dough about 1/6 inch (4 mm) thick into the pan and shape a rim about 1 1/4 inches (3 cm) high. Prick the bottom several times with a fork and chill the pan.
For the filling, beat the softened butter with the sugar for 3 minutes until creamy. Beat in the eggs one at a time. Add the quark, pudding mix, vanilla sugar and milk and stir until completely smooth.
Pour the quark filling onto the dough and smooth the top. Tear the remaining dough into walnut-sized pieces, flatten them slightly and place them on the filling with gaps between them; the filling needs room to rise between the pieces.
Bake for about 65 minutes. The cake is done when the filling between the pastry pieces is golden yellow, the edge is firm, the center only wobbles slightly and a skewer inserted near the edge comes out clean. If the filling gets too dark after 45 minutes, cover loosely with foil.
Let the cake rest in the pan on a cooling rack for 30 minutes, run a knife around the edge and cool it completely, at least 2 1/2 hours, before you open the springform ring.

Tip: Do not pack the pastry pieces tightly: the filling rises as it bakes and needs space between them, otherwise the top turns into a closed, dry pastry lid.

Tip: The dough and the filling contain raw eggs: do not taste either one raw. The cake keeps for 3 to 4 days in the refrigerator and usually tastes best on the second day.