I've been making cheesecakes for over forty years and learned a few tips along the way and want to share this simple 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 cooking 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.
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 which makes it difficult to remove the cheesecake. I always line the bottom of the pan with parchment papers 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 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.
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 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.
Why did my cheesecake crack?
Overcooking causes cracks. Some ways to stop cracking are:.
- Shorten the cooking time. Overcooking causes the proteins to shrink and causing drying which leads to cracks. The middle should be a little wobbly and will firm up during cooking.
- Adding more sugar to help keep the cheesecake from overcooking.
- Use fewer eggs in the recipe.
Is Cheesecake a Cake or Pie?
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)