Home Russian Pick-Apart-Cheesecake [Vegan]

Russian Pick-Apart-Cheesecake [Vegan]

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This cake is inspired by Russian pie which is nothing more than a cheesecake in a chocolate dough. This is called a pick-apart cake, because one breaks the dough into smaller pieces and covers the filling with it. The dough is wonderfully juicy and slightly chocolate, the filling is pleasantly sweet and tangy, as cheesecake should be!

Russian Pick-Apart-Cheesecake [Vegan]

Calories

2171

Cook Time

60

Ingredients

To Make the Chocolate Cake:

  • 1 1/4 cups flour
  • 1 teaspoon baking powder
  • 1 tablespoon plus 1 teaspoon cocoa powder
  • 6 1/2 tablespoons sugar
  • A pinch of salt
  • 1/3 cup vegan butter (room temperature)
  • 1 tablespoons ground linseed
  • 1 tablespoon water
  • 2 tablespoons soy milk

To Make the Cheesecake Filling:

  • 1 cup plain vegan yogurt 
  • 1/3 cup of sugar
  • 1 pack of vanilla pudding powder
  • 2 tablespoons soy milk
  • 2 tablespoons lemon juice
  • 1 1/2 tablespoons vegan butter (melted)
  • 7-inch springform pan

Preparation

  1. Line the springform with baking paper and grease it at the edges.
  2. For the cake- mix flour, baking soda, cocoa, sugar, and salt.
  3. Mix the flaxseed and water mix well, then add the soy milk and butter to the flour mixture.
  4. Knead a smooth dough and divide: from 2/3 of the dough you will form the base. For this, press the dough with your hands into the mold and form an approximately 1-inch high edge. Place the dough in the refrigerator.
  5. Preheat oven to 350°F.
  6. For the filling stir all of the ingredients until smooth.
  7. Empty the filling on top of the dough.
  8. Divide the remaining 1/3 of the dough into approximately 1-inch, flat pieces and place on top of the filling.
  9. Then put the cake into the oven and bake at 350°F for about 50 – 65 minutes (if you are doubling the recipe possibly even longer).  After about 40 minutes cover the cake with some aluminum foil, so that it does not become brown.
  10. The cake will not be completely solid when it comes out of the oven, but it should not be too soft (you can also put a toothpick in the middle and the dough should not release liquid).
  11. Remove the cake from the oven and remove the cake from the spring mold with a knife. Then, let the cake cool down completely.

Nutrional Information

Total Calories: 2,171 | Total Carbs: 303 g | Total Fat: 93 g | Total Protein: 27 g | Total Sodium: 1,093 mg | Total Sugar: 176 g

Notes

A few tips for your perfect Russian pick-apart-cake: Make sure you get a soy yogurt that you really like to eat, because that makes the taste of the filling. It should be a plain yogurt, otherwise the filling becomes too sweet.

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AUTHOR & RECIPE DETAILS


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Healthy vegan food with the occasional slice of cake. Claudia lives in Salzburg, Austria, and has been vegan since 2009. Her blog Totally Veg! followed her journey ever since. Claudia has authored two books (one about vegan baking and one about vegan Christmas). She loves developing easy and tasty recipes, healthy vegan food, and the occasional slice of vegan cake. If she is not cooking or eating, she enjoys reading, traveling with her husband and practicing yoga.



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