Vegan Russian Chocolate Cheesecake
Whenever I don’t know which cake to bake as a present, for a birthday or whatever occasion (do you always need an occasion?), I now bake a Russian Chocolate Cheesecake. The whole thing was triggered in Portugal when I asked a friend what cake she wanted me to make for her birthday. And because she had never eaten a vegan cheesecake before, my challenge was immediately clear! For those who have never heard anything about a Russian Chocolate Cheesecake, it is a very delicious liaison between a chocolate cake and a cheesecake.
My recipe is really easy and sure to succeed! You only have to prepare two doughs: the chocolate shortcrust and the cheesecake mixture. That’s the “hardest” part – I’m sure you can make it!
- Round baking tin with approx. Ø26 cm or smaller
- Mixing bowl
- Small pot
- small bowl
- 200 g oat flour glutenfree
- 50 g cocoa powder
- 100 g date sugar or any sugar alternative
- 130 g vegan butter cold
- 20 ml soy milk or vanilla soy milk
- 1 knife tip tonka bean ground, optional
- 1 tbsp baking powder
- 1 pinch salt
- 80 g vegan butter
- 50 g cornstarch
- 50 ml soy milk optional vanilla soy milk
- 500 g soy quark
- 150 ml coconut milk or coconut cream
- 50 g date sugar or any sugar alternative
- ½ tsp vanilla flavour optional or ¼ vanilla bud
- For the chocolate dough, mix the flour, cocoa powder, sugar, tonka bean, salt and baking powder in a mixing bowl and add the cold vegan butter in pieces. Mix everything together quickly with your hands to form a dough, adding a little soy milk if necessary.
- Keep about ⅓ of the dough aside or in the fridge, as you will need it later for the patches on top. Put the rest of the dough into your baking pan, press it down evenly and pull it up about 3 cm on the sides. Alternatively, you can roll out the dough and then place it in the baking pan and pull it to shape.
- Now you can preheat your oven to 180°C top/bottom heat. For the cheesecake filling, melt the vegan butter in a small saucepan.
- In a small bowl, mix the corn starch with the soy milk.
- In another bowl, mix the coconut milk with the sugar and the soy quark. If you use vanilla flavouring, add this too. Mix the mixture with a hand mixer for about 5 minutes until creamy and add the melted butter and cornstarch mix.
- Add the cheese filling to your chocolate dough in the baking tin and smooth it out. Now put this in the oven and bake your cake for about 30 minutes.
- Meanwhile, form 15-20 patches from your leftover chocolate dough (as in the photo) and after the first 30 minutes, place them on your pre-baked cake and bake for another 30 minutes.
- Allow the cheesecake to cool completely before cutting, otherwise, it will collapse. It's best to leave it in the fridge overnight, then dust it with icing sugar and enjoy it afterwards! And as always: Enjoy to the fully fullest!
Alternatives and tips
If you use gluten-free flour, you can optionally add 1-2 tablespoons of ground flaxseed to make the dough hold a little better. If you use vanilla-flavoured soy milk aka soy vanilla milk, you can omit the vanilla flavouring. You don’t mind eating gluten? Then simply use a wholemeal flour that you have at home. This way, you can easily increase the fibre content of your Russian Chocolate Cheesecake! You can also put the patches on your cake right at the beginning of baking and then simply bake it for 60 minutes. This way they sink a little, but the taste doesn’t change much. I prefer having them on top.
Instead of date sugar, you can also choose another type of sugar such as xylitol. I will tell you why I use date sugar in an upcoming blog post! As you’ve probably already noticed, I still avoid table sugar in my recipes. So it’s worth keeping in touch!
With this in mind: Enjoy to the fully fullest – also my other recipes – and have fun baking!
Yours, Rosa 🙂