This 6 inch cheesecake is the perfect small batch cheesecake to make for a small household or if you’re short on ingredients! Its creamy, smooth and best of all doesn’t require a water bath!
🖊 Recipe Note
The best cheesecake will always have a smooth and creamy center with a classic graham cracker crust! I love that this is an easy cheesecake made with sour cream to make it extra smooth and tangy. I love making cheesecake on this blog – if you want to check out something delicious my Burnt Basque Cheesecake tastes like cheesecake mousse (so so good!)! If you’re craving something thats low effort you can check out my – Raspberry Swirl No Bake Cheesecake!
😋 Taste and features
- Small batch cheesecake / 6 inch cheesecake for two people
- No water bath cheesecake
- Easy graham cracker crust recipe
🗒️ Step by step instructions
Before you start: Heat oven to 325F and grease a 6-inch springform pan.
Step 1. Make graham cracker crust by mixing melted butter, light brown sugar and crushed graham crackers and then pressing it firmly on to the bottom and sides of the springform pan. Then place it in the fridge.
Step 2. Mix room temperature cream cheese, sour cream, vanilla extract, sugar and eggs with a paddle attachment for 2-3 minutes on a slow speed.
Step 3. Pour cheesecake batter into the springform pan and bake for 50-55 minutes until done.
👩🍳 Top Tips
Temperature if a key factor in making the perfect cheesecake! Luckily I have a few tips on making the best cheesecake ever!
- Room temperature ingredients: Specifically, making sure that cream cheese is left out until it gets to room temperature is really important in preventing a lumpy cheesecake! If you feel like it hasn’t come down to temperature enough, you can heat up the cream cheese in a microwave safe bowl in short bursts in the microwave. You want to also make sure that the remaining ingredients are also at room temperature as it can re-chill the room temperature cream cheese.
- Mix Slowly: You want to mix at a slow speed as mixing quickly will create air bubbles in the cheesecake.
- Scrape the bowl down: While mixing, take time to swipe the sides of the bowl to make sure you’re incorporating every ingredient!
- Don’t open the oven: Opening the oven while the cheesecake is baking can potentially cause it to crack due to the sudden temperature change.
For this recipe I used an easy raspberry sauce for the topping! Cheesecake is such a versatile cake so you can easily turn this into an oreo cheesecake, chocolate cheesecake or strawberry cheesecake by switching up the toppings!
🧺 Storage Tips
Cheesecake is best stored in an airtight container in the fridge for up to one week!
🙋 Frequently Asked Questions
Why is my cheesecake not creamy?
If your cheesecake batter looks lumpy, its because it hasn’t come to room temperature. You can strain the batter through a fine mesh sieve to catch the lumps!
What type of cream cheese should I use?
For this recipe I used the brand, “Philadelphia”.
🔎 Related Recipes
Want more delicious desserts? You can check out a few below just to start!
6 Inch Cheesecake
- 6-Inch Round Springform Pan
- 2 8oz Full Fat Cream Cheese Packages (452 Grams)
- 2/3 Cup White Granulated Sugar (134 Grams)
- 1/4 Cup Sour Cream (61 Grams)
- 2 Eggs (Grade A Large)
- 1 1/2 tsp Vanilla Extract (6 Grams)
Grahm Cracker Crust
- 10 Graham Cracker Sheets (150 Grams)
- 6 tbsp Unsalted Butter (85 Grams)
- 1/4 Cup Light Brown Sugar (50 Grams)
- Heat oven to 325F and grease a 6-inch springform pan.
- Make graham cracker crust by mixing melted butter, light brown sugar and crushed graham crackers and then pressing it firmly on to the bottom and sides of the springform pan. Then place it in the fridge.
- Mix room temperature cream cheese, sour cream, vanilla extract, sugar and eggs with a paddle attachment for 2-3 minutes on a slow speed.
- Pour cheesecake batter into the springform pan and bake for 50-55 minutes until done.