Russian Cheesecake by ancameni

[rottiedogs]

Russian Cheesecake
Submitted by ancameni on August 14, 2010 at 12:35 pm

DESCRIPTION
This is a very good cheesecake. I never have leftovers. My best friend served it at her wedding and she made it for me on mine. I had to have the recipe.
This recipe was translated from german and is made for 10-11 inch springform. I have made it in a muffin pan and a 13x 9 inch casserole dish. Turns out great every time.
We use vanilla pudding powder (german kind), so i had to adjust it to use cornstarch.

You can use Dr. Oetker Vanilla pudding powder instead of the starch. I mail-ordered it from a company in Canada. the website is http://www.edelweissimports.com.

SUMMARY
Yield 0 File under cheesecake, Russian

INGREDIENTS
Crust

• 5 1/4 oz sugar
• 8 oz butter or margarine
• 1 egg
• 10 1/2 oz flour
• 1 1/2 oz cocoa (we use dutch-processed)

Filling

• 3 8-oz packages of cream cheese
• 8 3/4 oz sugar
• 3 eggs
• 2 tsp vanilla extract or more (depending on preference) (or use 2 tsp vanilla sugar)
• 4 oz butter or margarine
• 1 3/4 oz cornstarch or 1package Dr. oetker Vanilla Pudding

INSTRUCTIONS
Combine all dough ingredients and mix to dough (food processor works fine, by hands is well to). Divide dough in half. Press half of the dough into a greased 10-11 inch springform.

Combine all filling ingredients and beat until nice and creamy. Add filling to springform pan.

From the remaining dough pinch of little pieces (streusel, crumbs) and top the cheesecake. Most of the cake will be covered and filling is usually not seen.

Bake the cake at preheated 375ýF oven about 1 hour. Cheesecake will be golden, where the filling peaked through.

Cool and enjoy. It is even better the next day.

Baking time for a 13x9 pan is about the same. Muffin tin is about 25 minutes( nose and eyes are best indicator for that)

Spread the word

      

  

  

[Author]

Posts