Happy Birthday to meeee! Yeah… you guessed right. As a food blogger, you have to bake your own birthday cake. Unfortunately, none of my friends or family has ever come up with the idea to bake a cake for me. Maybe they fear I could criticize them for the recipe they used or something like that (which would never happen)… but hey – that’s how it has been for years now. Well. This year I decided to make a very small cake only. With all the COVID restrictions and social distancing, there is no need to bake a big one. So this year I will have this Mini M&M’s Cheesecake only for me… or let’s say almost only me. There are always some people who can smell cake from miles away and they will definitely show up ;P
So – in case you want a piece… be quick! Mini cakes like this one here are gone in an instant. Even though you might not be able to feed a crowd I really like making those smaller cakes. They look cute and they don’t take up so much space in the fridge ;P And right now I really don’t like making large cakes because of all the restrictions that change often. Also… making a smaller cake means it is gone quickly and you get the chance to bake something new much quicker. I know… that’s probably something that only makes me happy ;P
Anyway. Cakes for celebrations should look fun I think. You want to look at something cheerful on the table on your birthday, right? I am not really a huge fan of sugar sprinkles and stuff like that – don’t get me wrong – it looks nice, but I don’t like to eat it actually. Sprinkles are super hard and can hurt your teeth if you bite on the “wrong” sprinkle ;) Same for cakes decorated with fondant. They look great, but who eats that stuff? It’s pure sugar and not nice to eat… well. Decorations like chocolate or something like m&m’s make much more sense in my opinion. That’s stuff people like to eat. Right?
About those m&m’s… as you can see they look nice on the cake but be warned. Even though advertising tells you they will melt in your mouth instead of your hands – this is not true on a cheesecake. If you leave those small chocolate-covered peanuts or chocolate balls on top of a cheesecake for too long, they will color the cake and that looks quite nasty after a while. So if you make this cake you should keep that in mind and decorate the cake right before serving and not hours in advance.
Besides that – not much more to tell you about this cake. It is really easy to prepare. Just make sure you wrap the baking tin tight before placing it in the water bath. To get the best result a water bath is necessary for this cheesecake while baking – if the baking tin is not wrapped properly water will get into the tin and that could ruin your precious cheesecake. So wrap it good ;)
INGREDIENTS / ZUTATEN
9 oz. (250g) biscoff cookies
1/3 cup (75g) butter, melted
For the filling:
21 oz. (600g) cream cheese, at room temperature
1/2 cup (100g) sugar
2 medium eggs, at room temperature
1 tsp. vanilla extract
For the decoration:
5.3 oz. (150g) heavy cream, cold
1 tsp. confectioners’ sugar
1/2 package Crispy M&M’s
250g Biscoff Kekse
75g Butter, geschmolzen
Für die Füllung:
600g Frischkäse, Zimmertemperatur
100g Zucker
2 Eier (M), Zimmertemperatur
1 TL Vanille Extrakt
Für die Dekoration:
150g Sahne, kalt
1 TL Puderzucker
1/2 Packung Crispy M&M’s
DIRECTIONS / ZUBEREITUNG
2. Add the biscoff cookies to a freezer bag and crush them with a rolling pin until you get fine crumbs. Melt the butter, let cool down a bit and add to the bag – mix well until all crumbs are evenly moist. Transfer to the springform tin and press to the bottom and sides to get a nice crust.
3. Add the cream cheese and sugar to a large bowl and mix to combine. Whisk the eggs slightly and add together with the vanilla extract to the bowl and mix everything until well combined. Pour into the prepared tin and place the baking tin in a larger pan or casserole dish. Pour hot water into the pan so the springform tin sits in the water – about halfway up the sides of the tin. Place in the center of the oven and bake for 60-70 minutes until the edges are set and the center is still a bit wobbly. Take out of the oven and let cool down in the water bath for about 10 minutes, then remove and let cool down completely on a wire rack. Place in the fridge for at least 3 hours.
4. Whisk the cold heavy cream with the confectioners’ sugar until stiff peaks form. Fill into a piping bag with a star tip and decorate the cake with the whipped cream and crispy M&M’s.
2. Die Biscoff Kekse in einen Gefrierbeutel füllen und mit einem Nudelholz zerdrücken, bis Sie feine Krümel entstehen. Die Butter schmelzen, etwas abkühlen lassen und dann in den Beutel dazugeben – alles gut vermischen und dann in die Springform füllen und am Boden und den Seiten festdrücken.
3. Den Frischkäse mit dem Zucker in eine große Schüssel geben und verrühren. Die Eier leicht verquirlen und dann zusammen mit dem Vanille Extrakt in die Schüssel geben und alles sehr gut verrühren. Die Creme in die vorbereitete Form schütten und die Springform dann in eine größere Backform/Auflaufform stellen. Die Backform mit heißem Wasser befüllen, bis die Springform etwa bis zur Hälfte im Wasser steht. Alles in die Mitte des Ofens stellen und dann für 60-70 Minuten backen. Die Füllung sollte an den Rändern fest sein, in der Mitte aber noch etwas wackeln, wenn man an der Form rüttelt. Aus dem Ofen nehmen und noch etwa 10 Minuten im Wasser stehen lassen, dann herausholen und auf einem Kuchengitter abkühlen lassen. Den abgekühlten Cheesecake dann noch mindestens 3 Stunden in den Kühlschrank stellen.
4. Die kalte Sahne mit dem Puderzucker steifschlagen und in einen Spritzbeutel mit Sterntülle füllen. Den Käsekuchen mit der Sahne und den M&M’s dekorieren.
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Here is a version of the recipe you can print easily.
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Mini Cheesecake with M&M’s
- Prep Time: 00:20
- Cook Time: 01:10
- Total Time: 05:00
- Yield: 8 1x
- Category: Cheesecake
- Cuisine: America
Description
Small but really delicious: Mini Cheesecake with M&M’s. In case you don’t need a cake for a big crowd ;)
Ingredients
For the base:
9 oz. (250g) biscoff cookies
1/3 cup (75g) butter, melted
For the filling:
21 oz. (600g) cream cheese, at room temperature
1/2 cup (100g) sugar
2 medium eggs, at room temperature
1 tsp. vanilla extract
For the decoration:
5.3 oz. (150g) heavy cream, cold
1 tsp. confectioners’ sugar
1/2 package Crispy M&M’s
Instructions
1. Preheat the oven to 325°F (160°C). Line a 7 inches (18cm) springform tin with baking parchment and wrap it in aluminum foil so you can set it into a water bath later on. Set aside.
2. Add the biscoff cookies to a freezer bag and crush them with a rolling pin until you get fine crumbs. Melt the butter, let cool down a bit and add to the bag – mix well until all crumbs are evenly moist. Transfer to the springform tin and press to the bottom and sides to get a nice crust.
3. Add the cream cheese and sugar to a large bowl and mix to combine. Whisk the eggs slightly and add together with the vanilla extract to the bowl and mix everything until well combined. Pour into the prepared tin and place the baking tin in a larger pan or casserole dish. Pour hot water into the pan so the springform tin sits in the water – about halfway up the sides of the tin. Place in the center of the oven and bake for 60-70 minutes until the edges are set and the center is still a bit wobbly. Take out of the oven and let cool down in the water bath for about 10 minutes, then remove and let cool down completely on a wire rack. Place in the fridge for at least 3 hours.
4. Whisk the cold heavy cream with the confectioners’ sugar until stiff peaks form. Fill into a piping bag with a star tip and decorate the cake with the whipped cream and crispy M&M’s.
Notes
Enjoy baking!
