Russian Chocolate Cheesecake - not actually Russian, but a German classic.
Combine flour, cocoa powder, sugars, baking powder, salt. Add the butter and combine with hands until a dough forms. Add enough milk to achieve a good consistency.
Roll out 2/3 of the dough into a circle, and then use this to line a spring form pan. Greasing and chilling the pan prior to this aids in the process.
The remaining 1/3 of dough forms the crumble on top
Pre-heat oven to 180C.
Combine cornstarch and milk, and set aside.
Using a hand help mixer, combine skyr, cream, sugar and vanilla until smooth. Then add butter, cornstarch mix and lemon juice, and combine well.
Spread cheesecake batter into prepared chocolate cake crust. Bake for 30 minutes, then remove from oven, sprinkle on top remaining chocolate cake in rough crumbles. Bake for a further 30 minutes.
Allow to cool, and then refrigerate overnight (at least 4 hours) to set.
Ingredients
Directions
Combine flour, cocoa powder, sugars, baking powder, salt. Add the butter and combine with hands until a dough forms. Add enough milk to achieve a good consistency.
Roll out 2/3 of the dough into a circle, and then use this to line a spring form pan. Greasing and chilling the pan prior to this aids in the process.
The remaining 1/3 of dough forms the crumble on top
Pre-heat oven to 180C.
Combine cornstarch and milk, and set aside.
Using a hand help mixer, combine skyr, cream, sugar and vanilla until smooth. Then add butter, cornstarch mix and lemon juice, and combine well.
Spread cheesecake batter into prepared chocolate cake crust. Bake for 30 minutes, then remove from oven, sprinkle on top remaining chocolate cake in rough crumbles. Bake for a further 30 minutes.
Allow to cool, and then refrigerate overnight (at least 4 hours) to set.