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Dr. Oetker Russian Chocolate Cheesecake

Short description:

Russian Chocolate Cheesecake – A kneading dough with quark filling.

Price in points: 180 points
In stock

Russischer Zupfkuchen (literally translated into Russian Pluck Cake) is guaranteed to be the star at your next party. This cake mix of a kneaded dough and the quark filling with its original pattern is as popular today as it was in the past.

BASIC INSTRUCTIONS: 10" Springform pan, greased; 3 + 1/2 sticks unsalted butter/divided; 4 eggs/divided; 17oz (500gr) Quark which can also be substituted with 2% greek yogurt.

FOR THE CAKE DOUGH: Preheat oven to 340F; in a medium size mixing bowl combine cake mix (Backmischung), 1 egg & 10 tbs + 2 tsp of butter and knead on high for 2 minutes, using the handheld mixer with the dough hook attachment; remove the dough from the bowl and continue kneading by hand on a lightly floured work surface until a smooth dough ball is forming; divide dough ball into 4 equal pieces; place 2 of the dough pieces into the bottom of your greased Springform pan and firmly press them to the pan bottom; use 1 of the remaining dough pieces and shape into a 1/2 inch thick roll, then place the dough roll on the inside of the Springform dish and press firmly to the side until you have about 1" of crust.

FOR THE FILLING: Add remaining butter into a microwave safe bowl and heat in 15 second intervals, stirring frequently, until all butter is barely melted but not cooking; in a medium size bowl combine filling mix (Füllung) with remaining eggs, quark (or 2% greek yogurt) & the melted butter and beat on high for 2-3 minutes, using the handheld mixer with the beater attachments; pour filling into the Springform pan and smooth out with a spatula or the back of a spoon; now „pluck“ small chunks of dough from your last remaining piece of dough and evenly spread them over the top of the cake.

BAKING: Position the oven rack on the lower third position and bake cake for approximately 65 minutes; allow cake to sit in the oven for 5-10 minutes with the door closed after the heat has been turned off; remove Springform pan from the oven and place on a cooling rack; do not attempt to remove the cake from the pan unless the cake is cooled completely.

Store dry and protect from heat.

670g / 1.48 lbs NET. WT.


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sugar, wheat flour, wheat starch, 4.0% fat-reduced cocoa, baking powder (baking agent disodium diphosphate and sodium hydrogen carbonate, flavoring.

Contains/may contain: Cereals containing gluten.
Zucker, Weizenmehl, Weizenstärke, 4,0% fettarmer Kakao, Backpulver (Backtriebmittel Dinatriumdiphosphat und Natriumhydrogencarbonat, Aroma.

Enthält/kann enthalten: Glutenhaltiges Getreide.