Description
This 6 Inch Cheesecake recipe features a creamy, smooth filling on a buttery graham cracker crust, baked in a water bath for a delicate texture. Topped with sweet macerated strawberries, it’s a perfect dessert for any occasion, offering rich flavors and an elegant presentation.
Ingredients
Crust
- 7 graham cracker sheets (or ¾ cup graham cracker crumbs)
- 1 tablespoon granulated sugar
- 3 tablespoons (1.5 ounces) unsalted butter, melted
- 2 teaspoons neutral oil, for pan (or cooking spray)
Filling
- 2 8-ounce packages of cream cheese, at room temperature
- ⅔ cup granulated sugar
- 2 large eggs, at room temperature
- 2 teaspoons vanilla bean paste (or extract)
- Zest of 1 lemon
- ¼ cup heavy whipping cream, at room temperature
Topping
- ½ cup sliced strawberries
- 1 tablespoon granulated sugar
- 1 tablespoon strawberry or apricot jam
Instructions
- Preheat Oven: Preheat the oven to 325°F and prepare a 6-inch springform pan and an 8-inch pan for the water bath.
- Make the Crust: Pulse graham cracker sheets in a food processor until crushed. Add sugar and melted butter, pulsing to combine. If using crumbs, stir sugar and melted butter into crumbs. Brush the 6-inch pan with oil, press crumbs on bottom and sides forming a thin crust layer.
- Prepare Pan: Wrap the bottom and sides of the springform pan carefully with foil to prevent water bath leakage, then set aside.
- Make the Filling: Beat softened cream cheese in a large bowl with a hand mixer for 15 seconds to break it up. Gradually add sugar while beating, then add eggs one at a time, mixing well after each. Beat in vanilla bean paste, lemon zest, and heavy cream just until combined without over-beating to avoid air bubbles. Pour filling into crust.
- Set up Water Bath: Place the 6-inch pan inside the 8-inch pan. Bring 2-3 cups of water to a simmer and gently pour around the cheesecake pan, filling halfway up the outside.
- Bake Cheesecake: Transfer carefully to the oven and bake for 45 minutes.
- Prevent Browning: After 45 minutes, tent the cheesecake with loose foil to stop browning and continue baking another 25 minutes.
- Check Doneness: After total 70 minutes baking, remove foil and gently jiggle the pan. The center should slightly wobble; if excessively wobbly, bake 5-10 more minutes.
- Cool in Water Bath: Remove cheesecake from oven and let it cool in the water bath completely to prevent cracks.
- Chill Cheesecake: Remove cheesecake from water, unwrap foil, cover with plastic, and refrigerate at least 6 hours or up to 3 days.
- Prepare Strawberry Topping: About 30 minutes before serving, mix sliced strawberries with sugar and jam. Let sit 5 minutes to release juices.
- Serve: Run a knife around cheesecake edges, unlock springform ring, lift the cheesecake on its base. Slice and serve topped with the macerated strawberries.
Notes
- Ensure cream cheese, eggs, and cream are at room temperature to prevent lumps in the filling.
- Do not overbeat the batter to avoid air bubbles that cause cracks.
- Wrapping the pan in foil prevents water seepage from the water bath.
- Use a sharp knife dipped in hot water to slice cheesecake cleanly.
- This cheesecake tastes best after chilling for at least 6 hours.
