Russischer Zupfkuchen is one of the best classic German cheesecake variations. This show-stopping black and white cheesecake combines a rich chocolate crust with a creamy, light, and fluffy vanilla quark filling that melts on your tongue and transports you straight to cheesecake heaven.
Can't find quark where you live? Don't worry! I've successfully tested this recipe with a cream cheese and Greek yogurt quark substitute that works beautifully. Whether you're in the USA or Australia, you can now make this authentic Russischer Zupfkuchen recipe in your own kitchen. Let me show you exactly how!
This recipe is an adaptation of my top-rated Käsekuchen recipe that has received so much praise from readers.
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Russian Cheesecake or German? The Mystery Unveiled
Russischer Zupfkuchen translates to "Russian plucked cake." You might think it's a Russian cheesecake based on the name - but surprise! This cheesecake with a chocolate crust is actually pure German baking tradition.
The "Russian" part of the name is unclear. Some say the chocolate patches on the cake reminded people of Russian Orthodox church domes. Others claim it was a marketing strategy by Dr. Oetker when they launched a box mix in 1993. Then there are those who found the first Russischer Zupfkuchen recipe in East Germany in the 1980s.
What is certain is that this is a beloved variation of German baked cheesecake with quark - with a chocolate shortcrust base and a creamy quark filling.
The "Zupfkuchen" (plucked cake) part makes much more sense. It refers to the technique of tearing (or "plucking") pieces of chocolate dough and scattering them over the creamy vanilla filling before baking.
How to make Russischer Zupfkuchen
This pretty black and white cheesecake is easier to make than you think. It is a variation of my top-rated German Cheesecake recipe. The difference is the chocolate crust and I left out the lemon zest as I believe a vanilla flavour complements chocolate better. Follow my easy steps here:
Ingredients you need:
For the detailed instructions and exact measurements, please jump to the printable recipe card
The chocolate crust is made from egg, granulated sugar, butter, unsweetened cocoa (affiliate link) powder, and all-purpose flour.
The filling is a mixture of whipped cream, sugar, and quark - but you can substitute the quark with a mixture of Greek yogurt and cream cheese. For stability, we add eggs and cornstarch, along with vanilla extract (affiliate link) for flavoring. This creates a fluffy, light, slightly tart filling with a beautiful vanilla aroma.
Zupfkuchen Recipe Steps
Step 1: Preheat oven to 180°C/356°F. Line a 10"/26cm springform pan with parchment paper and grease the sides. Mix flour, cocoa powder, sugar, baking powder (affiliate link), and salt. Add cold butter (cubed) and egg, then work into a smooth dough. Reserve ¼ of the dough for topping. Roll half of the remaining dough into a long rope, lay it around the pan edge, and press up the sides (about 5cm high). Press the rest into the bottom, sealing the edges.
Step 2: Whip the cream until stiff peaks form, then set aside. Beat quark, eggs, sugar, vanilla extract (affiliate link), and cornstarch until smooth and creamy. Gently fold in the whipped cream. Pour filling into the chocolate crust.
Step 3: Tear the reserved chocolate dough into irregular-sized pieces, press them flat, and carefully place them on top of the filling with small gaps between them. They don't need to be uniform-random sizes and gaps create the authentic black and white pattern!
Bake for 30 minutes. Remove from oven and make a circular cut 1cm from the edge, 1cm deep. Return to oven and bake another 30 minutes (1 hour total). Check with a skewer-it should come out clean. Turn off oven, crack door open, and let cool inside for 1 hour. Cool completely, then refrigerate for at least 4 hours (overnight is best).
Recipe Variation Ideas
This is the recipe for traditional Zupfkuchen, but you can make it your own with some clever ideas:
- This is the recipe for traditional Russischer Zupfkuchen, but you can make it your own with some creative twists:
- Chocolate Streusel Topping: Instead of chocolate patches, crumble the reserved dough between your fingers into fine crumbs and sprinkle evenly over the filling.
- Add Fruit: Popular variations include cherries, apples, or mandarins. Drain canned fruit very well and carefully fold into the cheesecake mixture before baking.
- No-Bake Chocolate Biscuit Crust: Use 300g crumbled chocolate biscuits (graham crackers or Oreos) mixed with 150g melted butter. Press into pan and chill - no baking required!
How to serve
Serve this Russischer Zupfkuchen at room temperature or slightly chilled alongside strong German coffee. For clean slices, dip your knife in hot water and wipe dry between cuts. This black and white cheesecake needs no toppings - the beautiful pattern is the decoration! Serves 12-16.
Storage and Freezing Instructions:
Keep Russischer Zupfkuchen covered in the refrigerator for up to 3-5 days. TAlways store in an airtight container or cover tightly with plastic wrap to prevent the cake from drying out or absorbing fridge odors.
This baked German cheesecake freezes beautifully for up to 3 months! Wrap the whole cake or individual slices tightly in plastic wrap, then aluminum foil, or place in a freezer-safe container. Thaw overnight in the refrigerator before serving. The texture remains perfectly creamy after freezing - making this ideal for make-ahead entertaining or enjoying a slice whenever the craving hits!
More German Cake Recipes
Recipe
Easy Russische Zupfkuchen ( Chocolate Crust Cheesecake)
Ingredients
For the Chocolate Crust
- 300 g (2 ½ cups) all-purpose flour USA all purpose flour, UK plain flour, Germany Type 405
- 4 tablespoon unsweetend cocoa powder
- 150 g (¾ cup) granulated sugar
- 1 pinch salt
- 150 g (⅔ cup) butter chilled
- 1 egg medium size
For the Cheese Cake Filling
- 1 kg (2 lb) quark cheese OR 500 g / 17.6 oz cream cheese and 500 g / 17.6 oz Greek yoghurt (10% fat)
- 200 g (1 cup) granulated sugar
- 200 g (¾ cup) whipping cream
- 5 eggs medium size
- 40 g (⅓ cup) corn starch
- 2 teaspoon vanilla extract
Instructions
To make the chocolate base
- Preheat the oven to 180°C/356°F (top and bottom heat). Line a 26cm (10-inch) round springform pan with parchment paper. Grease the sides with butter and dust with flour-this makes removing the cake much easier later.
- In a large mixing bowl, combine the flour, cocoa powder, sugar, and salt. Add the chilled butter (cut into small cubes) and egg. Using a hand mixer, stand mixer, or your hands, work the mixture until it comes together into a smooth dough.
- Reserve ¼ of the dough for topping. Using floured hands, roll half of the remaining dough into a long rope and lay it around the edge of the pan. Press the dough up the sides to create a 5cm (2-inch) high crust. Roll out or press the remaining dough into the bottom of the pan, sealing it to the edges.
To make the filling
- Using a hand mixer or stand mixer with a whisk attachment, whip the cream on medium-high speed until stiff peaks form, about 4-5 minutes. Set aside.
- Using a hand mixer or stand mixer with a whisk or paddle attachment, beat the quark (or cream cheese and Greek yogurt), eggs, vanilla extract (affiliate link), cornstarch, and granulated sugar together on medium speed until perfectly smooth and creamy. Scrape down the sides and bottom of the bowl with a rubber spatula as needed.
- Gently fold the whipped cream into the quark mixture until fully combined. Be careful not to deflate the cream-this keeps the filling light and fluffy.
- Pour the filling into the prepared chocolate crust.
Create the black and white pattern
- Tear the reserved ¼ of the chocolate dough into irregular-sized pieces, press them flat, and carefully place them on top of the filling with small gaps between them-don't cover the entire surface!
To bake
- Place the cake in the preheated oven and bake for 30 minutes.
- After 30 minutes, remove the cake from the oven. Using a sharp knife, make a circular incision about 1cm from the edge, cutting about 1cm deep. This prevents the center from cracking (see photos above).
- Return the cake to the oven and bake for another 30 minutes (1 hour total baking time).
- Baking time varies by oven. After 1 hour, insert a skewer into the center-if it comes out clean, the cake is done. If not, bake for another 5 minutes and check again.
- To prevent cracking, turn off the oven and carefully pull the oven rack out slightly, leaving the door open. Let the cake cool in the oven for at least 1 hour before removing.
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