Caramel Espresso Cheesecake

Ingredients for 1 servings:

• 200 g flour
• 50 g sugar
• 1 egg(s)
• 75 g margarine
• ½ pack of baking powder
• 20 g chocolate, chopped e.g. espresso or coffee chocolate
• 180 g sugar
• 100 g margarine
• 1 pack of caramel pudding powder
• 1 packet of vanilla sugar
• 3 eggs
• 250 g low-fat curd cheese
• 250 g quark (full-fat)
• 200 g sour cream
• 200 g whipped cream
• 25 g caramel cream alternatively 25 g margarine and 20 g sugar more
• 4 cup(s) espresso or very strong coffee
• Ladyfingers, approx. 200 g
• Caramel cream, for spreading

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 1 hour; Total time approx. 2 hours

from a 26cm springform pan

First, brew the espresso so it can cool. Instant coffee is fine. Put the dough ingredients in a bowl and knead. Set the dough aside. For the filling: In another bowl, mix the sugar, margarine, pudding powder, vanilla sugar, eggs, and about 25g of caramel cream. Note: The salted caramel cream from Rewe works well. If you’re using an alternative cream like Lotus’ Biscoff, which contains flour, don’t add it to the filling; instead, use 25g more margarine and 20g more sugar. Then mix in the quark and sour cream. Whip the cream and carefully fold it in. Tip: It’s best not to whip the cream until stiff peaks form, as this prevents the cake from collapsing later. Crush the sponge fingers, either in a food processor or in a bag; hitting them firmly with a rolling pin also works. Soak the sponge crumbs in the espresso until they’ve absorbed all the liquid. Preheat the oven to 180°C (top/bottom heat). Line a greased 26cm springform pan with the dough, leaving a rim about 3cm high. Spread the base with caramel cream and scatter the espresso crumbs over it. Then pour the filling into the pan and smooth it down. Bake the cake for one hour. Be sure to let the cake cool completely before removing it from the pan and cutting it, otherwise it might spill.