For the instances 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 understand I’m the queen of cheesecakes! My excellent cheesecake has a beneficiant crust that climbs all the best way up the perimeters, and a filling that’s creamy with the proper quantity of tang. The candy strawberry sauce on prime made with recent berries and jam is non-obligatory, however I feel it is so nice with the lemon zest within the cake beneath.
There’s hardly an event the place a small celebratory cake is not welcome. This 6 inch cheesecake recipe makes 6 excellent 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 some other one is that the wealthy, buttery crust goes all the best way up the perimeters of the pan. I completely love the foil of buttery crust with creamy filling. My cheesecake filling additionally accommodates the proper stability of vanilla and lemon zest, in order that the flavour by no means falls flat. My cooking method will be sure to’re rewarded with a creamy, completely sliceable cheesecake that’s wealthy however not overly dense or gummy.
You may as well 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 just a few hours. Sure, that is the very same as my immediate pot cheesecake recipe, however tailored for baking in a daily oven. It makes use of the identical 6 inch springform pan, too.
What You may Want for six Inch Cheesecake Recipe
Crucial factor for this recipe is to ensure that all substances are at room temperature! Chilly substances 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 substances equal a ruined cheesecake, belief me! Please, plan forward and place your whole substances on the counter to come back to room temperature no less than an hour earlier than you intend 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 at all times 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 got let soften on the counter. One of the simplest ways 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 absolutely gentle and room temperature. Chilly cream cheese can have lumps in your batter that won’t soften when baking. Chilly cream cheese will completely smash your cheesecake.
- Eggs. Two giant eggs which have been unnoticed at room temperature alongside the cream cheese. In case you neglect this step, you’ll be able to rapidly carry 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 refined sweetness to the batter.
- Lemon. I by no means make cheesecake with no 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 easy finish outcome. This additionally must be at room temperature, in any other case it can chill the cream cheese and make it lumpy!
- Strawberries. One half cup of sliced recent strawberries, if you happen to like. You may as well 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 large number. The springform lets the surface 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 tub for baking.
- Electrical Hand Mixer – I’ve used this one for years and find it irresistible. I really like that it comes with its personal storage.
- Small Meals Processor – That is non-obligatory; you should buy 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.
Tips on how 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 surface with foil. Pour the crust substances from the meals processor into the pan, and press them into the pan. Deliver the crumbs all the best way up the perimeters 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, one after the other, 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 prime of the ready crust, and place it contained in the 8 inch pan. Pour sizzling water up the perimeters 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 prime. Proceed to bake for one more 25 minutes till set.
In the meantime, mix the recent strawberries, jam and sugar in a small bowl. Toss very nicely and let relaxation on the counter till the strawberries soften.
Stir the sauce collectively very nicely to dissolve all the sugar. That is the topping for the 6 inch cheesecake recipe.
As soon as the cheesecake has cooled fully within the water tub, 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 elevate 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 strain cooker cheesecake. Comply with the directions on my immediate pot cheesecake recipe, which is mainly use a trivet as a substitute of a water tub. Stress cook dinner for 27 minutes and do a 20-minute pure strain 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 finest with out the strawberry topping, as a result of the certain within the topping will soften the cheesecake filling extra time. You may as well 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 luggage. 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
One of the best 6 inch cheesecake recipe made in a springform pan.
Prep Time
half-hour
Cook dinner Time
1 hour 10 minutes
Extra Time
6 hours
Whole Time
7 hours 40 minutes
Substances
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 giant 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 non-obligatory 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, if you happen to’re utilizing graham cracker crumbs from the field, stir the crumbs, sugar and melted butter collectively in a small bowl.
- Subsequent, brush the oil all around 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 best way up the perimeters 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. Comply with it up with the eggs, one after the other.
- 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 replenish the 8-inch pan about half-way.
- Transfer the cheesecake within the water tub fastidiously to the oven, and bake for 45 minutes.
- After 45 minutes, place a unfastened sheet of foil on prime to stop any additional browning of the cheesecake. Proceed to bake for one more 25 minutes.
- After the whole baking time of about 70 minutes, fastidiously elevate off the foil sheet on prime 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 the whole cheesecake. If it’s overly wobbly, return it to the oven for one more 5-10 minutes.
- When the cheesecake is completed, take away the pan to a cooling rack and let it cool within the water tub. As soon as fully cool, take away the cheesecake from the water tub, take away the foil, and place within the fridge for 6-12 hours. The cheesecake must be chilled no less than 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 best way to the underside of the crust. Then, unlock the metallic ring on the springform pan and elevate the cheesecake out of the ring. It’ll keep on the underside metallic piece. Slice and serve with strawberries.
Notes
*Crucial factor for this recipe is to ensure all substances are at room temperature! Chilly substances 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 substances equal a ruined cheesecake, belief me! Please, plan forward and place your whole substances on the counter to come back to room temperature no less than an hour earlier than you intend to bake.
Diet Info:
Yield:
6
Serving Dimension:
1
Quantity Per Serving:
Energy: 586Whole Fats: 40gSaturated Fats: 22gTrans Fats: 0gUnsaturated Fats: 14gLdl cholesterol: 165mgSodium: 392mgCarbohydrates: 50gFiber: 1gSugar: 37gProtein: 9g
