Welcome to my newest recipe post that features one of my favorite baked cheesecake recipes.
My incredible baked cheesecake with chocolate crumbles aka the Russian Zupfkuchen recipe is actually a German recipe. Yes, I know it is a bit confusing.
Nevertheless, it is one of my favorite baked cheesecake recipes because it is so easy to make and will impress not only your family but also your friends.
I do love the combination of the rich cream cheese filling and the decadent taste of the chocolate crumbles. A festival for my taste buds and it will definitely be for yours.
Related post: The Best Baked Cheesecake Made From Scratch and No-Bake Mini Cheesecakes.
How To Make The Cake Base For The Russian Zupfkuchen
Unlike other (baked) cheesecakes, this Russian Zupfkuchen doesn’t have a crust made from crackers and butter.
Instead, you will have to make a proper cake base with butter, egg, flour, cocoa powder, and baking powder.
Don’t worry, it is just as easy.
2/3 of the dough will be our crust and the remainder of the dough will be our delicious chocolate crumble topping.
You will need a 9inch springform pan for this baked cheesecake recipe which you simply have to grease with some butter.
Once the cake base is prepared, use your fingertips to spread the dough out evenly into the baking pan. I am using a flat bottom glass to get an even edge. The edge should rise up to around 1 inch.
As I mentioned earlier, we are using 2/3 of the dough as a cake base or crust, and the remainder of the dough (1/3) will be our crumble topping. Easy peasy!
The Cream Cheese Filling
The cream cheese filling is very rich in butter, sugar, and the use of three eggs. It is important to add the flour at the end to hold everything together.
The lemon juice and zest give the cream cheese filling a beautiful aromatic flavor, and the vanilla extra adds a bit of decadence to the cake.
One thing to remember is to add the eggs one at a time. Make sure to mix each egg in completely before adding the next one.
Once the filling looks smooth and silky it is ready to go into our chocolate cake crust. Wiggle the springform pan a little bit to release any air bubbles.
Now, it is time to use up the rest of the dough. With my fingertips, I am going to form medium-sized crumbles and put them on top of the cream cheese filling until they are all used up.
You can watch my video here for step-by-step instructions.
It really looks so pretty!
Once you have added the crumbles, the cake is ready to go into a preheated oven at 350 Degrees Fahrenheit/180 Degrees Celcius.
Bake the Russian Zupfkuchen for 60 minutes, turn the oven off, and leave the cake in there for another 30 minutes. Just make sure to leave the oven door slightly open.
Take the cake out and leave for a few hours until it is cooled down.
You can even prepare the cake in advance because it keeps really well in the fridge. So, if you are expecting guests, just make this cheesecake the day before.
I do love to serve this chocolate cheesecake for special occasions like birthdays, Easter, or other celebrations. As you can imagine, my kids and hubby can’t get enough of this baked cheesecake.
And, to be fair, I can’t blame them.
I promise you, you will fall in love with this cheesecake too. It is rich with a smooth texture and the irresistible taste of chocolate. What else can one ask for?
Incredible Baked Cheesecake With Chocolate Crumbles – Russian Zupfkuchen Recipe
Please note that the recipe card includes affiliate links for the equipment. Please read more here.
Baked Cheesecake with Chocolate Crumble – Russian Zupfkuchen
Equipment
Ingredients
The Cake Base
- 2 cups all-purpose flour
- 2 tsp baking powder
- 2 tbsp cocoa
- 1 cup sugar
- 150 grams (5oz) butter
- 1 egg
The Cream Cheese Filling
- 500 grams (17oz) cream cheese at room temperature
- 125 grams (4oz) sour cream
- 1/2 cup sugar
- 100 grams (3oz) melted butter
- lemon juice from 1/2 lemon
- grated lemon zest
- 1 tsp vanilla extract
- 3 eggs
- 2 tbsp all-purpose flour
Instructions
The Cake Base
- Put the flour, baking powder, and cocoa powder into a sieve. Sieve into a bowl and make sure to break down any lumps.
- Add the remaining ingredients for the cake base into the bowl.
- Mix with your hands or a hand mixer until all the ingredients are well combined.
- The texture should resemble a crumble mixture.
- Put 2/3 of the dough into a greased 9inch springform pan.
- Put the remaining 1/3 of the dough aside for later.
- Spread the dough out using your fingertips. You can also use a glass with a flat bottom.
- Press the dough down evenly and also around the edges.
- Put the springform pan into the fridge while you are preparing the filling.
The Cream Cheese Filling
- Add the cream cheese, sour cream, sugar, lemon zest and juice, vanilla extract into a bowl and mix with a hand mixer.
- Gradually add the melted butter and mix until well combined.
- Occasionally scrape down the sides of the bowl with a spatula.
- Add the eggs one at a time. Make sure to mix it well before adding the next egg.
- Finally, add the flour and mix in as well.
- The filling should be looking smooth and silky.
Putting The Cake Together
- Take the springform pan out of the fridge.
- Put the cream cheese filling into the pan.
- Wiggle the pan slightly to remove any air bubbles.
- Now it is time to use up the remaining 1/3 of the chocolate dough.
- With your fingers make good-sized crumbles and put them on top of the filling. Use up all of the dough
- Bake in a preheated oven at 180 degrees Celcius/350 degrees Fahrenheit for an hour.
- Turn the oven off and open the door slightly. Leave the cake in there for another 30 minutes.
- Let the cake cool down completely before cutting.
- Enjoy!
Video
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