Cheesecake from the glass with espresso sauce

COOK TIME
60 mins

TOTAL TIME
330 mins

Ingredients

Directions

1. 1

   Melt the butter. Fill 75 g ladyfingers into a freezer bag, close bag and crumble biscuits with the dough roll. Mix the biscuit crumbs and liquid butter and fill into six oven-proof glasses or moulds (each with a capacity of approx. 300 ml). Press the mixture.

2. 2

   Preheat oven (electric cooker: 150 °C/circulating air: 130 °C/gas: see manufacturer). Cream quark, mascarpone, 100 g sugar and eggs. Stir in Marsala. Spread the cream into the glasses. Place glasses in an ovenproof dish. Place the mould on the rack and push it into the oven on the bottom rail. Pour so much hot water into the mould that the glasses are half in the water. Bake in a hot oven for 20-25 minutes. Remove from the oven, let it cool down and then put it in a cool place for about 4 hours.

3. 3

   Meanwhile, chop the chocolate for the sauce. Caramelise 50 g sugar and 3 tbsp water in a small pot. Add 5 tablespoons of water and espresso. Simmer at low heat until the caramel has dissolved. Remove the pot from the heat and melt the chocolate in it. Let the sauce cool down a little.

4. 4

   Spread espresso sauce over the cheesecakes. Coarsely crumble the remaining ladyfingers and sprinkle over them.

5. 5

   If children are snacking, replace the Marsala with the same amount of orange juice. And instead of espresso, just use more water. If you want it quickly, you can use ready-made chocolate sauce from the bottle for dessert.

Nutrition Facts

KCAL
430 kcal

CARBS
46 g

FATS
18 g

PROTEINS
18 g