Russian Chocolate Cheesecake (Russischer Zupfkuchen): No Tofutti Necessary!

Vegan MoFo Day #11!

This is another recipe I’ve translated from German to share with you here. The original I found on Twoodledrum‘s Russischer Zupfkuchen post. Russian Chocolate Cheesecake was the closest translation I could think of for this and although it has Russian in the title, I see it in every bakery in Berlin and they sell it frozen in all the grocery stores. Maybe it’s popular in Russia too, let me know if you’ve been! I’ve made it a few times and it is DELICIOUS and gets scarfed up by my friends always in a few days flat. Not to mention a good option for dessert for the upcoming holidays! I’m plan to mess around with the filling to make a stand-alone cheesecake as well. Yay that it’s Tofutti-free!

A quick note: The recipe calls for pudding powder, which is quite easily found in small packets here in Germany. I don’t remember if there’s something like that in America. If the JELL-O vanilla pudding mix is vegan, that would work fine. I personally used some Bird’s Custard PowderI have hanging around, which has served quite useful and works well. If you’re brave you can fuss around and try to make your own mixture with a combination of vanilla sugar and cornstarch.

 

Russian Chocolate Cheesecake (Russischer Zupfkuchen): No Tofutti Necessary!

Ingredients

    Chocolate Crust
  • 1 2/3 cups (200g) flour
  • scant 2/3 cup (120g) sugar
  • 2 level tsp. baking powder
  • 1/4 cup (20g) cocoa powder
  • 1 heaping tsp. instant coffee
  • 2 Tbsp. soy or chickpea flour
  • 1 pinch salt
  • 1/2 cup (125g) cold margarine
  • Cheesecake Filling
  • 1/4 cup (40g) vegan vanilla pudding powder, or 3 Tbsp. Bird's Custard Powder
  • 1 Tbsp. soy or chickpea flour
  • 4 Tbsp. soymilk
  • 16 oz. (500g) plain vegan yogurt (one big container)
  • 1/2 cup (125g) margarine, melted but not hot
  • scant 2/3 cup (120g) sugar

Instructions

  1. Preheat the oven to 320F (160C).
  2. Mix the dry ingredients together, then use your finders to mix in the margarine. When it's done, it should get slightly darker in color and form little crumbs. If it's too dry, add a little canola or vegetable oil one tablespoon at a time and mix again with your fingers until it's ready.
  3. When that's done, take 3/4 of the mixture and flatten it into your baking form. The rest will be used to sprinkle on top. I used a spring form pan.
  4. Set aside or put in the fridge while you make the rest.
  5. Mix the pudding powder or custard powder and the sugar and then add the soymilk and stir until combined.
  6. Add the rest of the ingredients and mix once more until even.
  7. Pour over the crust and then use the reserved chocolate part to crumble over the top.
  8. Bake for 75 minutes, let cool for an hour or so until everything solidifies. Eat.
http://vegannomnoms.net/2012/10/russian-chocolate-cheesecake-russischer-zupfkuchen-no-tofutti-necessary.html

 

Here’s what my crust looked like:

 

 

So. Good.


  1. This looks great! I have a (non-vegan) friend who is looking for something fabulous to take to a family dinner where there will be vegans present, and this might be it!

    Lizzie Bordello / Reply
  2. Wowza, that looks amazing! Love that it’s tofutti-free, that stuff’s expensive in these parts and soy yog is much easier to find too. Definitely one for a special occasion…or just an indulgent day!

    coconutandberries / Reply
  3. @coconutandberries – I like to think it’s healthy because there’s lots of yogurt in it. 😉

    Nicole / Reply
  4. […] a vegan Pumpkin Swirl Cheesecake made with yogurt (No Tofutti!) and it’s based on the Russian Chocolate Cheesecake (Russischer Zupfkuchen) I’ve already […]

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