Recipe for Russian cheesecake
Light and fluffy Russian cheesecake on a nutty shortcrust base
Today I invite you to a very tasty and light Russian cheesecake on a hazelnut base. This cheesecake owes its fluffiness to beaten egg whites and blended cold heavy cream. Cheesecake baked in a water bath retains its fluffiness and excellent taste. Prepare it in a larger mold, and it will be enough for all guests and household members.
Table of Contents
Russian cheesecake recipe step by step
If you like velvety cheesecakes with a distinct flavor, you must try this recipe!
Russian Cheesecake recipe
Wyposażenie
- Baking pan approximately 25/35 cm in size.
Składniki
ingredients for the nut crust for Russian cheesecake
- 100 g butter
- 120 g wheat flour – all-purpose ((3/4 cup) )
- approx. 100 g hazelnuts ((1 cup) ground )
- 50 g powdered sugar ((1/3 cup) )
- some cold water ( – optional)
ingredients for the cheesecake
- 1 kg quark cheese for cheesecakes (- good, full-fat – e.g. Piątnica)
- 150 g sugar ((3/4 cup) )
- 2 tablespoons vanilla sugar
- 4 egg yolks (- from L-sized eggs)
- 4 egg whites
- 250 ml heavy cream (well chilled )
- 2 tablespoons potato starch (or vanilla pudding powder)
ingredients for the icing for Russian cheesecake
- 150 g powdered sugar ((1 cup) )
- 2-3 tablespoons milk
- nuts (chopped, for sprinkling)
Instrukcja
How to make the nut shortcrust base for Russian cheesecake
- Blend or knead all ingredients together.100 g butter, 120 g wheat flour – all-purpose, approx. 100 g hazelnuts, 50 g powdered sugar
- If the dough doesn’t come together, add a little cold water.some cold water
- Line a baking pan approximately 25×35 cm in size with parchment paper.
- Press the nut dough into the bottom of the pan.
- Pre-bake the crust at 180 degrees (top-bottom mode) for about 15 minutes.
- Meanwhile, prepare the cheesecake.
How to make Russian cheesecake
- Blend together the quark cheese, egg yolks, sugar, vanilla sugar, and potato starch (or pudding powder).1 kg quark cheese for cheesecakes, 150 g sugar, 2 tablespoons vanilla sugar, 4 egg yolks, 2 tablespoons potato starch
- In another bowl, whip the heavy cream until thick – add to the quark mixture and gently mix.250 ml heavy cream
- Whip the egg whites until stiff, then add them to the cheesecake mixture and mix very gently.4 egg whites
- Spread the cheesecake mixture onto the pre-baked crust and smooth the surface.
- Place the cake in the oven, reduce the temperature to 150 degrees (top/bottom heat) and bake the cheesecake for about 1.5 hours.
- When the cheesecake is ready, turn off the oven, but do not remove the cheesecake. Leave it in the oven to cool – slightly open the oven door.
- Place the cooled cheesecake in the refrigerator for several hours, or preferably overnight.
- Before serving, drizzle the cheesecake with icing – to do this, mix powdered sugar with a little milk – add milk to the sugar one tablespoon at a time until the icing is slightly runny.150 g powdered sugar, 2-3 tablespoons milk
- You can also additionally sprinkle the top with chopped hazelnuts or nut brittle.nuts
Uwagi
Wartości Odżywcze
Fluffy cheesecake on a nutty shortcrust base – notes
In December, I had quite a headache, and January is not much better.
For Christmas Eve with my family, I baked a nutty Russian cheesecake. I took some quick photos of it.
And I completely forgot about it.
Only recently, while reviewing photos, I stumbled upon this cheesecake from a tub.
It’s a good thing, because the cake is delicious – you absolutely must bake it!
Ingredients for nutty Russian cheesecake and substitutes
To prepare the cheesecake, you will need a few basic products; below is a short list of ingredients and possible substitutes.
- quark cheese – the basis of a good cheesecake is good quark cheese for cheesecakes. I recommend good quality full-fat quark cheese here – I used Piątnica quark cheese from a tub. This quark cheese has 18% fat; if Piątnica is not available in your store, look for others with a high fat content – for example, Mój Ulubiony is also good. President quark cheese, for comparison, has 4% and is very thin and watery – it will not work in this case!
- nuts – for the shortcrust pastry for the cheesecake, we add ground nuts – hazelnuts will be best, as they have a strongly aromatic flavor. However, if you don’t have these nuts, or are allergic to them, you can use other nuts – such as walnuts, pecans, or almonds.
- heavy cream – for the cheesecake, we add stiffly whipped heavy cream; here I used liquid cream from a carton with 30% fat content. You can also use 36% cream – then the calorie content of the cheesecake will slightly increase.
Should the ingredients be at room temperature?
I must admit that my cheesecake ingredients are practically never at room temperature. I use quark cheese and eggs straight from the fridge and have never had problems baking cheesecakes because of it.
How to make Russian cheesecake on a shortcrust base – tips
Start with hazelnuts, which you need to blend until they become a powder, and then add them to the remaining shortcrust pastry ingredients. Knead the shortcrust pastry ingredients and line the bottom of a baking pan approximately 25/35 cm in size, then pre-bake the pastry in an oven preheated to 180 degrees Celsius.
Meanwhile, prepare the quark cheese filling for the cheesecake.
Wash the eggs for the cheesecake, or rinse them with hot water, and separate the yolks from the whites – I usually don’t whip the egg whites separately, but in the case of this cheesecake, it is necessary.
In a large bowl, blend the quark cheese with 3/4 cup of sugar, vanilla sugar, egg yolks, and potato flour. Just blend the ingredients until combined and a smooth mixture is obtained.
Then whip the egg whites with a pinch of salt until stiff – until the foam is very thick and white. Also, whip the heavy cream until stiff, add it to the cheesecake mixture and gently mix. Add the whipped egg whites to the cheesecake mixture and gently mix.
Transfer the cheesecake onto the pre-baked base and bake the cheesecake in an oven at 150 degrees Celsius (top/bottom heat mode). Baking at a lower temperature, but for longer, ensures that the cheesecake does not sink or crack after baking.
Russian cheesecake turns out very fluffy and delicate, thanks to the whipped heavy cream, whipped egg whites, and proper baking. If you wish, you can also bake this cheesecake in a water bath.
How to bake cheesecake in a water bath?
The mold in which you will bake the cheesecake should be wrapped several times with aluminum foil and pressed firmly so that it adheres quite tightly to the mold.
Place the prepared mold with the cheesecake into a larger mold (or, like me, into a large baking tray) and pour hot water into this tray.
I encourage you to watch my short video, where I show how I usually prepare a mold for baking cheesecake in a water bath.
The Russian cheesecake will bake more evenly and won’t crack after baking :)
The cake turned out sensational and everyone loved it.
I must admit that this is probably the best recipe so far for a cheesecake baked in a large mold.
The recipe is definitely worth repeating!
How to store Russian cheesecake?
Cheesecake is best stored in the refrigerator or a cool room. It’s a good idea to cover the top of the cheesecake mold with a piece of cling film so that the cheesecake doesn’t absorb odors from the refrigerator. This way, it can be stored for several days. It’s also best to chill the cheesecake for several hours or even overnight in the refrigerator before slicing and serving.
Can Russian cheesecake be frozen?
Yes, cheesecake can be frozen. After it has completely cooled, wrap it with cling film and put it in the freezer. It can be frozen for about 3 months. When thawing, take it out and defrost it at room temperature.
I hope my tips and advice will allow you to bake this cheesecake on a nutty base without major problems!
I highly recommend it to you and invite you to try other cheesecake and cheese cake recipes from the blog!
Recommended cheesecake recipes
Be sure to also check out my other cheesecake recipes perfect for holidays and various occasions. Here I recommend, among others, these three recipes:
Popularne Przepisy
Polecane przepisy
Russian cheesecake recipe
Cheesecake is a popular cake in many homes, it is excellent for various occasions and holidays, and it is particularly popular during Christmas. There are tons of recipes for various cheesecakes, but my nut cheesecake recipe will delight you the most. Russian cheesecake always turns out well for me, and when baked, it is delicate, creamy, and fluffy. No one will pass by this cheesecake with nuts indifferently! It has been with me for many years, thanks to which I have perfected it in every aspect. Nut cheesecake is not difficult to make. Most of the work will go into preparing the shortcrust, nutty base, but the final result will satisfy you one hundred percent, and even more! If the cheesecake with nuts sags slightly, don't worry, it's normal and happens quite often even to the most experienced cooks.
Cheesecake on a nutty shortcrust base
Russian cheesecake turns out so tasty and perfect that all guests asked for the recipe! No wonder, cheesecake with nuts is surprising from the very first bite.
If you try to add extra fruits and vegetables to your diet in every possible way, try the recipe for marble pumpkin cheesecake. In this recipe, I ground the pumpkin into a puree, which I then added to the cheese mass. The cake is delicious, and it looks phenomenal.
