For the occasions when we have to have a good time, however we wish to hold it small, that is what I make! My 6 inch cheesecake recipe is the best possible, as a result of you recognize I’m the queen of cheesecakes! My good cheesecake has a beneficiant crust that climbs all the way in which up the edges, and a filling that’s creamy with the right quantity of tang. The candy strawberry sauce on high made with contemporary berries and jam is optionally available, however I believe it is so nice with the lemon zest within the cake under.
There’s hardly an event the place a small celebratory cake is not welcome. This 6 inch cheesecake recipe makes 6 good slices of wealthy, dense (however not too thick) cheesecake. It has been the middle of many events and celebrations in my life, and I hope you bookmark it for yours!
What makes this 6 inch cheesecake recipe higher than every other one is that the wealthy, buttery crust goes all the way in which up the edges of the pan. I completely love the foil of buttery crust with creamy filling. My cheesecake filling additionally incorporates the right stability of vanilla and lemon zest, in order that the flavour by no means falls flat. My cooking approach will be sure you’re rewarded with a creamy, completely sliceable cheesecake that’s wealthy however not overly dense or gummy.
You too can make the entire thing and freeze it (with out the strawberry sauce) and retailer it till you want it. It defrosts in a single day within the fridge or on the counter in a couple of hours. Sure, that is the very same as my instantaneous pot cheesecake recipe, however tailored for baking in a daily oven. It makes use of the identical 6 inch springform pan, too.
What You will Want for six Inch Cheesecake Recipe
An important factor for this recipe is to be certain all elements are at room temperature! Chilly elements make for a lumpy cheesecake. And no, you completely can’t beat the lumps out. Moreover, the lumps don’t soften within the oven. Chilly elements equal a ruined cheesecake, belief me! Please, plan forward and place all your elements on the counter to come back to room temperature at the very least an hour earlier than you propose to bake.
- Graham Crackers. Seven entire graham cracker sheets from the field, or ¾ cup of already crushed graham cracker crumbs.
- Sugar. We’d like one tablespoon of sugar for the graham cracker crust, ⅔ of a cup for the precise 6 inch cheesecake recipe, and one other tablespoon to make the candy strawberry topping.
- Butter. I all the time bake with unsalted butter. We’d like 3 tablespoons melted for the crust.
- Cream Cheese. Two eight-ounce packages of full-fat common plain cream cheese that you’ve let soften on the counter. The easiest way to melt cream cheese is to open the bundle, take away it, and cube it on a plate. Go away it at room temperature for 30-60 minutes, till it’s totally mushy and room temperature. Chilly cream cheese could have lumps in your batter that won’t soften when baking. Chilly cream cheese will completely smash your cheesecake.
- Eggs. Two massive eggs which were disregarded at room temperature alongside the cream cheese. For those who neglect this step, you’ll be able to shortly deliver them to room temperature by soaking the eggs in very popular water for five minutes.
- Vanilla Extract. You need to use two teaspoons of vanilla extract or vanilla bean paste for this recipe. Each are scrumptious and convey a delicate sweetness to the batter.
- Lemon. I by no means make cheesecake and not using a little lemon zest! Simply the zest of 1 small lemon (about ½-3/4 teaspoon) brings a lot tangy taste that balances the cream cheese and sugar completely.
- Heavy Cream. One quarter cup of heavy cream is the key ingredient in my recipe that makes for a silky clean finish end result. This additionally must be at room temperature, in any other case it’ll chill the cream cheese and make it lumpy!
- Strawberries. One half cup of sliced contemporary strawberries, when you like. You too can make a blueberry topping, like I did for my no bake blueberry cheesecake.
- Strawberry Jam. A small quantity of jam is what makes any fruit topping thick and glossy. In our case, we use strawberry jam, however apricot jam will work, too.
Gear
- 6 Inch Springform Pan – Completely crucial for getting your stunning dessert out of the pan with out making a multitude. The springform lets the skin fringe of the pan fall away, and the bottom turns into a sturdy backside
- 8 Inch Cake Pan – That is for nesting the 6 inch pan inside to create a water bathtub for baking.
- Electrical Hand Mixer – I’ve used this one for years and adore it. I really like that it comes with its personal storage.
- Small Meals Processor – That is optionally available; you should purchase already crushed graham crackers and measure out ¾ cup for this recipe. Alternatively, you’ll be able to crush them by hand in a plastic bag with a rolling pin. A small meals processor simply makes fast work of it.
Methods to Make this 6 Inch Cheesecake Recipe
Preheat the oven to 325-Fahrenheit, and have a 6-inch springform pan prepared and an 8” pan, too. Within the bowl of a meals processor, crush the graham crackers into crumbs. Then, add the melted butter and sugar and pulse to mix.
Subsequent, spray a 6 inch springform pan with nonstick spray and line the skin with foil. Pour the crust elements from the meals processor into the pan, and press them into the pan. Carry the crumbs all the way in which up the edges of the pan, utilizing a measuring cup or shot glass to pack it firmly.
Subsequent, beat collectively the room temperature cream cheese with an electrical mixer, and stream within the granulated sugar. Add every egg, separately, whereas beating.
Lastly, add the vanilla, lemon zest, and whipping cream. Combine on low simply till combine–do not over-mix!
Pour the filling on high of the ready crust, and place it contained in the 8 inch pan. Pour scorching water up the edges of the 8 inch pan about half-way, being cautious to not splash it onto the dessert. Bake for 45 minutes, after which loosely lay a sheet of foil on high. Proceed to bake for an additional 25 minutes till set.
In the meantime, mix the contemporary strawberries, jam and sugar in a small bowl. Toss very effectively and let relaxation on the counter till the strawberries soften.
Stir the sauce collectively very effectively to dissolve the entire sugar. That is the topping for the 6 inch cheesecake recipe.
As soon as the cheesecake has cooled fully within the water bathtub, take away the foil, and place it within the fridge for 6-12 hours. Earlier than serving, run a knife across the edge. Launch the springform, and carry out the cheesecake by the bottom. Slice and serve with the strawberry sauce.
6 Inch Cheesecake Recipe FAQs:
Sure, you’ll be able to flip this right into a stress cooker cheesecake. Observe the directions on my instantaneous pot cheesecake recipe, which is mainly use a trivet as a substitute of a water bathtub. Strain prepare dinner for 27 minutes and do a 20-minute pure stress launch.
This recipe makes 6 chubby slices of cheesecake. When serving, I slice it in half, after which slice every half into beneficiant thirds, which makes 6 slices.
Storage
Slice the cheesecake, and retailer it tightly wrapped within the fridge for as much as 4 days. It shops greatest with out the strawberry topping, as a result of the positive within the topping will soften the cheesecake filling extra time. You too can freeze this cheesecake entire after permitting to chill. It’ll hold frozen for as much as 3 months if double-wrapped and saved in freezer storage baggage. Defrost in a single day within the fridge after which a number of hours on the counter at room temperature. Once more, don’t add the strawberry topping till simply earlier than serving.
Different Cheesecake Recipes:
Yield: 6
6 Inch Cheesecake Recipe
The perfect 6 inch cheesecake recipe made in a springform pan.
Prep Time
half-hour
Cook dinner Time
1 hour 10 minutes
Further Time
6 hours
Complete Time
7 hours 40 minutes
Components
For the crust:
- 7 graham cracker sheets (or ¾ cup of graham cracker crumbs)
- 1 tablespoon granulated sugar
- 3 tablespoons (1.5 ounces) unsalted butter, melted
- 2 teaspoon impartial oil, for pan (or cooking spray)
For the filling:
- 2 8-ounce packages of cream cheese, at room temperature
- ⅔ cup granulated sugar
- 2 massive eggs, at room temperature
- 2 teaspoons vanilla bean paste (or extract)
- zest of 1 lemon
- ¼ cup heavy whipping cream, at room temperature
For the optionally available strawberry sauce:
- ½ cup sliced strawberries
- 1 tablespoon granulated sugar
- 1 tablespoon strawberry or apricot jam
Directions
- Preheat the oven to 325-Fahrenheit, and have a 6-inch springform pan prepared and an 8” pan, too.
- First, make the crust: pulse the graham cracker sheets in a meals processor to crush them. Add the sugar and melted butter, and pulse to mix. Alternatively, when you’re utilizing graham cracker crumbs from the field, stir the crumbs, sugar and melted butter collectively in a small bowl.
- Subsequent, brush the oil everywhere in the sides and backside of a 6×3” springform pan. Press the crumbs into the pan, making a skinny layer on the underside, and bringing the crumbs all the way in which up the edges of the pan.
- Fastidiously wrap the underside and sides of the pan in foil, and put aside.
- Subsequent, make the filling: In a big bowl, add the room temperature cream cheese. Beat with an electrical hand mixer for about 15 seconds to interrupt it up.
- Slowly begin streaming within the sugar whereas beating. Observe it up with the eggs, separately.
- Lastly, beat within the vanilla bean paste, lemon zest, and whipping cream simply till mixed. Don’t over-beat the combination otherwise you’ll create air bubbles within the batter. Scrape the batter into the crust.
- Place the 6 inch pan contained in the 8” pan. Result in 2-3 cups of water to a simmer, and gently pour it across the cheesecake to refill the 8-inch pan about half-way.
- Transfer the cheesecake within the water bathtub fastidiously to the oven, and bake for 45 minutes.
- After 45 minutes, place a free sheet of foil on high to stop any additional browning of the cheesecake. Proceed to bake for an additional 25 minutes.
- After the whole baking time of about 70 minutes, fastidiously carry off the foil sheet on high of the cheesecake, and provides the pan a mild nudge. It ought to wobble ever-so-slightly within the very middle, however not all through all the cheesecake. If it’s overly wobbly, return it to the oven for an additional 5-10 minutes.
- When the cheesecake is finished, take away the pan to a cooling rack and let it cool within the water bathtub. As soon as fully cool, take away the cheesecake from the water bathtub, take away the foil, and place within the fridge for 6-12 hours. The cheesecake must be chilled at the very least 6 hours, however can keep within the fridge for 2-3 days if coated tightly with plastic wrap.
- About half-hour earlier than serving, mix the sliced strawberries, sugar and jam. Let relaxation for about 5 minutes to launch the strawberry juices and dissolve the sugar.
- Run a knife across the fringe of the cheesecake within the pan, ensuring you go all the way in which to the underside of the crust. Then, unlock the metallic ring on the springform pan and carry the cheesecake out of the ring. It’ll keep on the underside metallic piece. Slice and serve with strawberries.
Notes
*An important factor for this recipe is to ensure all elements are at room temperature! Chilly elements make for a lumpy cheesecake. And no, you completely can’t beat the lumps out. Moreover, the lumps don’t soften within the oven. Chilly elements equal a ruined cheesecake, belief me! Please, plan forward and place all your elements on the counter to come back to room temperature at the very least an hour earlier than you propose to bake.
Diet Data:
Yield:
6
Serving Measurement:
1
Quantity Per Serving:
Energy: 586Complete Fats: 40gSaturated Fats: 22gTrans Fats: 0gUnsaturated Fats: 14gLdl cholesterol: 165mgSodium: 392mgCarbohydrates: 50gFiber: 1gSugar: 37gProtein: 9g