This deliciously creamy 6-inch cheesecake recipe is ideal for solo cooks or small gatherings. Made with simple ingredients, this cheesecake is easy to prepare and yields a rich, velvety dessert that’s perfectly sized. I’ve been making small-batch cheesecakes for over forty years and learned a few tips along the way.
This small batch blackberry sauce is wonderful drizzled over the cheesecake.
Cheesecake is one of my favorite small-batch recipes, and making a 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.
Ingredients You Need
- 1 cup graham crumbs 6 sheets
- 2 tablespoon unsalted butter melted
- 1 tablespoon granulated sugar
- 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
Step-by-Step Instructions
- Prepare the Crust: Preheat your oven to 325°F (160°C). Mix graham cracker crumbs, sugar, and melted butter until evenly combined. Press the mixture firmly into the bottom of a 6-inch springform pan. Bake for 10 minutes and set aside to cool.
- Make the Cheesecake Filling: In a bowl, beat cream cheese until smooth and creamy. Add sugar and vanilla extract; mix until well combined.
- Bake the Cheesecake: Pour the filling over the cooled crust. Bake at 325°F (160°C) for about 40-45 minutes or until the center is set but slightly jiggly.
- Cool and Chill: Allow the cheesecake to cool completely at room temperature. Refrigerate for at least 4 hours or overnight for best results.
Cheesecake Filling Ingredients and Substitutions Notes
- 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, a soft cream cheese 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 nonfat Sour Cream because, let’s face it, this cheesecake is rich and creamy, and using nonfat sour cream will not 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 in my opinion it has an artificial taste. If you are okay with the flavor, then go for it. 🙂
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 crumbs 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 6-inch springform pan. Tap down the crust. Set the pan aside while preparing the filling.
- In a medium bowl, add the cream cheese, 1/4 cup of sugar, and the eggs.
- With an electric mixture beat on low until thoroughly mixed and smooth. Add in the sour cream, 1/2 teaspoon 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.
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 cheesecake recipe can also be baked in four (4) smaller tart pans.
Type of Crusts
The easiest crust is a basic graham cracker pie crust. Alternately, use chocolate wafers, ginger snaps, and even chocolate chip cookies can be a crust.
How to Store Leftover 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.
FAQs
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.
The baking time and temperature will depend on the recipe you are using, but generally, small cheesecakes can be baked at 300°F for 30-45 minutes. It’s important to keep an eye on the cheesecake while it’s baking and remove it from the oven as soon as the edges start to look set and the center is still slightly jiggly. Let the cheesecake cool to room temperature before chilling it in the refrigerator for several hours or overnight before serving.
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)
I think cutting the cheesecake into quarters is perfect. Cheesecake is rich so the slices don’t need to be large.
Yes, substitute sour cream with Greek yogurt for a similar tangy flavor and creamy texture.
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Creamy 6-inch Cheesecake
Ingredients
Equipment
Recipe Directions
- 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, 1/4 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.
Nutrition
Notes
- Use room temperature ingredients: It’s important to use room temperature cream cheese, eggs, and any other ingredients in your recipe to ensure that they mix smoothly and evenly.
- Don’t overmix: Overmixing the cheesecake batter can cause it to become too dense and heavy. Mix the ingredients until they are just combined and smooth.
- Let it cool slowly: After baking, let the cheesecake cool in the oven with the door slightly ajar for about 30 minutes. This helps to prevent the cheesecake from cracking due to a sudden change in temperature.
- Chill before serving: Cheesecake should be chilled for at least 4 hours, preferably overnight, before serving. This helps it to set properly and improves the flavor and texture.
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
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
I used 1/2 cup was just a little sweeter but was ok . 😊
Recipe was easy and tasted great.