Some recipes mean more than the food on the plate. This Russian-style chocolate cheesecake, known in German as Russischer Zupfkuchen, is definitely one of them for me. It is my partner’s absolute favourite cake and has been part of his birthday celebrations since 2017.
Every September, I bake it the day before his birthday. Partly because it is easy to make ahead, but mostly because it needs a night in the fridge for the flavours to develop and the filling to chill properly.
That plan almost always works. Except for the time my partner discovered his freshly baked, still-warm birthday cake during the night. There wasn’t much left afterwards. But fair enough – it was his cake, after all! 😄
I originally started with a traditional recipe. Later, I turned to vegan recipes I found online. And what can I say? For me, the vegan version tastes every bit as good as the original. I have baked it many times over the years, and my partner is far from its only fan.
The lovely thing is that you can bake this cake the day before without any last-minute rush. When guests arrive, dessert is already waiting in the fridge. And if you are wondering which cake my partner asks for when it isn’t his birthday: this one. Every single time. 💚
Allergens
Contains gluten (wheat) and soy when made with the specified soy-based skyr. Other allergens and possible traces depend on the products used. Check the ingredients and allergen information, particularly for the margarine, custard powder and any substitutes.
At a glance
🍽️ Makes: 1 cake, 28 cm springform tin
🕒 Preparation: approx. 30 minutes (a guide)
🔥 Baking: approx. 60–65 minutes at 170 °C, conventional oven
❄️ Resting: cool completely, then refrigerate for several hours, ideally overnight
Difficulty: easy to moderate
Good to know: ideal for making the day before
Ingredients
For the chocolate dough
- 300 g plain wheat flour
- 180 g sugar
- 1 sachet vanilla sugar (8 g)
- 15 g baking powder
- 50 g unsweetened cocoa powder, preferably Bensdorp
- ¼ tsp salt
- 200 g vegan margarine, preferably Alsan
For the creamy filling
- 800 g Alpro vanilla skyr (2 tubs of 400 g)
- 150–200 g sugar, to taste
- 2 sachets vanilla custard powder (37 g each, the type that needs cooking)
- Approx. 30 g freshly squeezed lemon juice (about 1 lemon)
- Optional: a little finely grated zest from an unwaxed lemon
- 100 g vegan margarine, preferably Alsan
You will also need a little margarine to grease the sides of the tin and baking paper for the base.
Method
1. Make the chocolate dough
Thoroughly mix the flour, sugar, vanilla sugar, baking powder, cocoa and salt in a large bowl. Add the 200 g margarine and knead by hand or with the dough hooks of a mixer until you have a smooth, even chocolate dough.
Set aside approximately 500 g dough for the base and sides. Keep the remaining dough (about 250 g) for the topping or decorations.
2. Prepare the springform tin
Lay baking paper over the base of a 28 cm springform tin before fastening the ring around it. Trim off the paper sticking out around the outside. This makes it easier to carefully slide the completely cooled cake onto a serving plate later.
Use a piece of the trimmed paper to spread a little margarine around the inside of the ring. I learned this quick, tidy trick from my Mommo (Grandma) – no pastry brush needed. I like to keep any spare clean pieces of paper for similar jobs.
3. Shape the base and sides
Press the larger portion of dough over the base of the tin and up the sides to form a rim about 2.5 cm high. Press it down evenly, especially where the base meets the sides.
Preheat the oven to 170 °C conventional heat (top and bottom heat).
4. Make the creamy filling
Gently melt the 100 g margarine and let it cool a little: it should be liquid but not hot. Squeeze the lemon. In a large bowl, use the beaters of a mixer to combine the skyr, sugar, lemon juice, optional zest and melted margarine. Add the vanilla custard powder and mix thoroughly until as smooth and lump-free as possible. Pour onto the chocolate base and spread evenly.
5. Add the topping
Pinch small pieces from the remaining chocolate dough, flatten them slightly and scatter them over the filling. You can also make crumbles, hearts, figures, numbers or letters – the cake tastes just as good whichever design you choose. For the cake in the photos, I made a wide ring of dough pieces around the edge and a large heart in the centre.
6. Bake
Bake on the middle shelf for approximately 60–65 minutes. The exact time depends on your oven. The filling should be mostly set, with a slight wobble in the centre when you take the cake out.
7. Cool and chill
Let the cake cool gently, first in the switched-off oven with the door slightly open, then at room temperature. Remove the springform ring only once the cake has cooled completely. Refrigerate for several hours, preferably overnight. This helps develop the flavour and gives the filling a texture that slices neatly.
Tips & variations
Choosing cocoa: Bensdorp is my personal favourite. I have tried various cocoa powders, but none quite matches its flavour for me. Another good-quality unsweetened baking cocoa will work too.
The margarine: I have had the best results with Alsan. It makes the chocolate dough particularly easy to knead and shape.
Changing the filling: Alpro vanilla skyr is my tried-and-tested choice. Vegan vanilla soy yoghurt, Alpro plain skyr, plain soy yoghurt or vegan quark can also be used. Adjust the sugar to taste with unsweetened products. Results may vary with the consistency; drain thinner alternatives well beforehand if needed.
Creative decorations: Classic torn dough pieces or a personal design both work beautifully. Try a heart or a birthday number for a special occasion.
Make it ahead: Bake the day before and chill overnight. Dessert will be ready before your guests arrive – provided nobody discovers it first. 😄