I've been making cheesecakes for over forty years and learned a few tips along the way and want to share this simple blackberry 6-inch cheesecake recipe. The size is perfect for two or three servings. If you think cheesecake is hard, it's really not! There are so many easy recipes and anyone should be able to find one that fits their baking comfort level.
Cheesecake is probably my favorite dessert and making a smaller 6-inch cheesecake is perfect for the smaller household that doesn't want to have this yummy dessert sitting in the fridge, tempting you to nibble.
For something smaller, this 4-inch no-bake cheesecake is quick, easy, and creamy!
Table of Contents
About the ingredients and substitutions for the cheesecake filling
- Cream Cheese or you can also substitute a Neufchatel cheese as they are both made from cow's milk. Let the cream cheese reach room temperature and it will mix much easier.
- Confectioners sugar also called powdered sugar mixes really well and you don;t need to have a stand mixer. I don't own a stand mixer so all my recipes are made using either a wooden spoon or an electric hand mixer.
- Eggs should be Grade A Large size.
- I typically use a nonfat Sour Cream because let's face it this cheesecake is rich and creamy and using a nonfat sour cream isn't going to affect the taste.
- Pure Vanilla Extract or Vanilla Paste should be used, don't use imitation vanilla.
- I always have fresh lemons around for Lemon juice. I don't recommend bottled lemon juice simply because to me it has an artificial taste. If you are okay with the lemon flavor then go for it. 🙂
- fresh berries or try my homemade blackberry sauce
Recipe Directions
- Preheat the oven to 300° Fahrenheit,
- Crush the graham crackers into fine crumbs. A rolling pin and Ziploc bag work great. Check out my graham cracker crust post for details.
- In a medium bowl combine together the crumbs, butter, and sugar. The graham cracker crumbs should all be moist.
- Press the mixture in the bottom and partway up the sides of a 4-inch or 5-inch springform pan. Tap down the crust. Set the springform pan aside while preparing the filling. You may have a small amount leftover.
- In a medium bowl add the cream cheese, ¼ cup of sugar, and the eggs.
- With an electric mixture beat on low until thoroughly mixed and smooth. Add in the sour cream, vanilla extract, and lemon juice. Continue beating on low until well blended.
- Spoon the cream cheese mixture into the prepared springform pan and bake for 45 minutes. Turn off the oven and let the cheesecake remain in the oven for an additional 45 minutes.
- Remove from oven and chill at least 3 hours in the fridge or overnight. When serving top with homemade blackberry sauce, fresh berries, or peaches.
Visit the web story for this tasty blackberry cheesecake recipe.
What type of pan to use?
Springform Pan: A is a 2-piece pan with expandable sides that are secured with a clamp and have a removable bottom. When the clamp is opened, the sides of the pan expand and release the bottom. The drawback to a springform pan is the raised edge around the bottom of the pan can make it difficult to remove the cheesecake. I always line the bottom of the 6-inch springform pan I use with parchment paper to make removing the cheesecake easier.
Two-Piece Pan: A two-piece cheesecake pan with a removable bottom. The bottom has a flat surface and no raised edge allowing the cheesecake to be easily removed from the bottom without damaging the cheesecake.
Pie Pan: A pie pan is simple and great to use when want to serve straight from the pan.
This 6-inch blackberry cheesecake recipe can also be baked in four (4) smaller tart pans.
Type of Crusts
The easiest crust is a basic graham cracker crust. Alternately, use chocolate wafers, ginger snaps, even chocolate chip cookies can be a crust. For something a little different substitute Zweiback crackers for the graham crackers.
Cooling Cheesecake
Let the cheesecake cool on the counter for at least an hour before putting it in the refrigerator. let cool in the refrigerator for at least 4 hours or overnight.
📖 Recipe
Creamy Cheesecake
My signature cheesecake made with an old-fashioned graham cracker crust, and a few other ingredients in just the right proportions. Creamy and not too sweet.
Ingredients
Graham Cracker Crust
- 1 cup graham crumbs, 6 sheets
- 2 tablespoon unsalted butter, melted
- 1 tablespoon granulated sugar
Cheesecake Filling
- 1 (8-ounce) package cream cheese, room temperature
- ¼ cup confectioners sugar. also called powdered sugar
- 2 eggs
- 1 cup nonfat sour cream
- ½ teaspoon vanilla
- ½ teaspoon lemon juice
- fresh berries or blackberry sauce
Instructions
- Preheat oven to 300 degrees Fahrenheit
- Crush the graham crackers into fine crumbs.
- In a medium bowl combine together the crumbs, butter, and sugar. The graham cracker crumbs should all be moist,
- Press the mixture in the bottom and partway up the sides of a 4-inch or 5-inch springform pan. Tap down the crust. Set the springform pan aside while preparing the filling. You may have a small amount leftover.
- In a medium bowl add the cream cheese, ¼ cup of sugar, and the eggs. With an electric mixture beat on low until thoroughly mixed and smooth.
- Add in the sour cream, vanilla extract, and lemon juice. Continue beating on low until well blended.
- Spoon the cream cheese mixture into the prepared springform pan and bake for 45 minutes. Turn off the oven and let the cheesecake remain in the oven for an additional 45 minutes.
- Remove from oven and chill at least 3 hours in the fridge or overnight.
- When serving top with homemade blackberry sauce, fresh berries, or peaches,
Recommended Products
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Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 390Total Fat: 25gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 150mgSodium: 318mgCarbohydrates: 36gFiber: 3gSugar: 21gProtein: 7g
The nutritional information provided here are estimates and are not calculated by a registered dietitian.
How to Store Cheesecake
Wrap the cheesecake tights with a saran wrap or place the cheesecake in an airtight container and store it in the refrigerator. The cheesecake will last for about three days when stored wrapped in the refrigerator.
Common Questions
Shorten the cooking time. Overcooking causes the proteins to shrink and causes drying which leads to cracks. The middle should be a little wobbly and will firm up during cooling.Adding more sugar to help keep the cheesecake from overcooking. Use fewer eggs in the recipe.
Yes, the age old questions researched by cheesecake scholars, well I have the answer. 🙂 Cheesecake is a Pie, despite cake being in the name.:-)
Definition of Pie - a dessert consisting of a filling (as of fruit or custard) in a pastry shell or topped with pastry or both.
Definition of Cake - a sweet baked food made from a dough or thick batter usually containing flour and sugar and often shortening, eggs, and a raising agent (such as baking powder)
Maria
Hi I’m baking the cheesecake now, but need to say the recipe written says 1/4 cup of confection sugar,but then it says add a1/2 cup in directions.? Did I miss something?. Maria
Sydney
Hi Maria,
Thank you for catching that, I tested the recipe to see how low I could go on the sugar and settled on the 1/4 and must have failed to update the other section. Did you make the cheesecake with 1/4 or 1/2 cup? A
Maria
I used 1/2 cup was just a little sweeter but was ok . 😊