the BEST 6-inch Cheesecake Recipe

I’ve been making small batch 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.

For something even smaller try this single-serving 4-inch no-bake cheesecake, is quick, easy, and creamy!

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.

Get creative and put together your own recipe using this how-to-make cheesecake guide for baking the perfect cheesecake.

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 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

1. Preheat the oven to 300° Fahrenheit,
2. 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.
3. In a medium bowl, combine together the crumbs, butter, and sugar. The graham cracker crumbs should all be moist.
4. 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.
5. In a medium bowl, add the cream cheese, 1/4 cup of sugar, and the eggs.
6. 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.
7. 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.
8. 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. For something a little different substitute Zweiback crackers for the graham crackers.

How Long to Cool 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.

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

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Creamy 6-inch 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.

4.63 from 8 votes

Print Pin Rate

Course: Dessert

Cuisine: American

Prep Time: 20 minutes minutes

Cook Time: 45 minutes minutes

Additional Time: 3 hours hours 45 minutes minutes

Total Time: 4 hours hours 50 minutes minutes

Servings: 4 slices

Calories: 390kcal

1x2x3x

Author:Sydney Dawes

Equipment

• ▢
  Nordic Ware 1/8 Sheet Pan, 1-Pack, Aluminum
• ▢
  Lebempel Cake Pan,5 Inch with Removable Bottom Round Cake Pan,Non-Stick And Leakproof,Carbon Steel Cake Baking Tray

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, 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.

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.

 

Nutrition

Serving: 1g | Calories: 390kcal | Carbohydrates: 36g | Protein: 7g | Fat: 25g | Saturated Fat: 12g | Polyunsaturated Fat: 9g | Cholesterol: 150mg | Sodium: 318mg | Fiber: 3g | Sugar: 21g

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