6 Inch Cheesecake Recipe (Simple and Easy!)
When you are making a dessert for a small group, this 6 inch cheesecake recipe is the perfect size. Can easily be made gluten free, and the cheesecake filling is perfectly creamy and tangy!
15 minutes
1 hour and 10 minutes
Difficulty:
Intermediate
Show nutritional information
| This is our estimate based on online research. | |
| Calories: | 557 |
| Fat: | 33 g |
| Carbohydrates: | 57 g |
| Protein: | 8 g |
| Cholesterol: | 47 g |
| Sodium: | 261 mg |
| Fiber: | 1 g |
| Sugars: | 30 g |
| Calculated per serving. | |
Serves: 6
Ingredients
Crust
- 1.25 cup1.25 cup1.25 cup Gluten Free (Pamela's) Graham Crackers, about 5 oz - doesn't need to be gluten free
- 0.25 cup0.25 cup0.25 cup Unsalted Butter, melted
- 1 Tbsp1 Tbsp1 Tbsp Cane Sugar
- 0.25 tsp0.25 tsp0.25 tsp Sea Salt
Cheesecake Filling
- 16 oz16 oz16 oz Full Fat Cream Cheese, at room temperature (2 blocks)
- 0.5 cup0.5 cup0.5 cup Granulated White Sugar, + 2 tbsp
- 2 whole2 whole2 whole Eggs, at room temperature
- 2 tsp2 tsp2 tsp Pure Vanilla Extract
- 2 cups2 cups2 cups Hot Water, approx
Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Preheat oven to 325 degrees F and line a 6 inch cake pan with parchment paper on the bottom and sides, or grease a 6x3 springform pan with cooking spray. If using a springform pan, line the outside with aluminum foil.
- Add graham crackers to a food processor and process until they are fine and crumbly. Add butter, sugar, and sea salt and pulse until combined.
- Press the crumb mixture into the bottom and up the sides of the prepared pan.
- Use a stand mixer or an electric mixer to beat together cream cheese and sugar in a large bowl until fluffy.
- Add eggs one at a time, beat until fully incorporated after each one.
- Beat in vanilla extract, scraping down the sides as needed.
- Pour the batter into the pan over the crust. Place the cake pan inside a larger pan (I used an 8x8 pan).
- Add hot water to the larger pan outside until halfway up the cake pan.
- Bake for 70 minutes, until the edges are lightly browned and set, and the center jiggles slightly. You can bake a bit longer (5 minutes at a time) if the cheesecake seems undercooked and too jiggly.
- Remove from the oven and let it cool in the water bath completely.
- Once cooled, remove the pan from the water bath, then chill in the fridge for 6 hours to overnight.
- When ready to enjoy, run a knife along the edge of the cheesecake, then unlock the springform pan or gently remove from the cake pan.
- Garnish with your favorite fruits or toppings, if using, then slice and enjoy!
Notes
You can store leftovers in an airtight container in the fridge for up to a week.
Add a Note
My Notes:
About This Recipe
Baked Goods Cakes Coconut Free Desserts Gluten Free Nut Free Pescetarian Shellfish Free Vegetarian
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2 responses to “6 Inch Cheesecake Recipe (Simple and Easy!)”
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that shot of the inside of the cheesecake 🥲 this looks unbelievably creamy. I just want to build a house in that cheesecake and live there forever.
So comfy and cozy. We can live in there together.