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!

4-inch blackberry cheesecake on cake stand

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.

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
homemade blackberry sauce in small mason jar.

Recipe Directions

step by step cheesecake recipe instruction image collage
  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

Why did my cheesecake crack?

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.

How long should I bake cheesecake?

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.

Is Cheesecake a Cake or Pie?

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 Piea dessert consisting of a filling (as of fruit or custard) in a pastry shell or topped with pastry or both.
Definition of Cakea 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)

How many will a 6-inch cheesecake serve?

I think cutting the cheesecake into quarters is perfect. Cheesecake is rich so the slices don’t need to be large.

Did you make this recipe? I would love it if you left a comment or review! Be sure to sign up for the email list and follow “A Weekend Cook” on Pinterest and my Facebook page.

closeup of cheesecake topped with homemade blackberry sauce.

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
Cook Time: 45 minutes
Additional Time: 3 hours 45 minutes
Total Time: 4 hours 50 minutes
Servings: 4 slices
Calories: 390kcal
Author:Sydney Dawes

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
Tried this Recipe? Pin it for Later!Mention @AWeekendCook or tag #aweekendcook!

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




4 Comments

  1. 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

    1. 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