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6 inch cheesecake recipe

6 Inch Cheesecake Recipe

yield: 1 6-inch cheesecake
Prep Time: 10 mins
Work Time: 25 mins
Bake Time: 1 hr 30 mins
4.71 from 34 votes

Special Equipment

  • a 6-inch round springform pan
  • a 9 x 13-inch cake pan OR a roasting pan


For the 6 inch Cheesecake Crust

  • ¾ cup (2.65 ounces or 75 grams) graham cracker crumbs
  • 3 Tablespoons (1.5 ounces or 43 grams) unsalted butter, melted
  • pinch of kosher salt

For the 6 inch Cheesecake Filling

  • 2 (8-ounce) boxes cream cheese (16 ounces or 454 grams), at room temperature
  • ½ cup (3.5 ounces or 99 grams) granulated sugar
  • ¼ teaspoon kosher salt
  • 2 large eggs, at room temperature
  • ¼ cup (2 ounces or 57 grams) heavy cream, at room temperature
  • ¾ teaspoon vanilla extract

For the Sour Cream Topping

  • ½ cup (4 ounces or 113 grams) sour cream
  • 1 Tablespoon granulated sugar


For the 6 Inch Cheesecake

  • Prep the oven. Position a rack in the center of the oven and preheat the oven to 350°F.
  • Make the crust. In a medium bowl, combine the graham cracker crumbs, melted butter, and salt. Toss with your fingers until the mixture looks like wet sand. Pour the mixture into the springform pan and use a tart tamper or your hands to press it evenly over the bottom of the pan, all the way to the edges. (You can use the bottom of a coffee mug or heavy glass to pound the crumbs in place—you want to apply some pressure here so that the crust holds its shape.)
  • Bake the crust. Bake for 8 minutes. The crust will look underbaked and feel soft to the touch when you remove it from the oven, but will firm up as it cools. Set on a wire rack to cool slightly while you make the filling.
  • Make the filling. In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese on medium until soft and creamy, about 4 minutes. Add the sugar and salt and beat until light and fluffy, about 1 minute, using a rubber spatula to scrape down the bottom and sides of the bowl as necessary. Reduce the mixer to low and add the eggs one at a time, adding the next egg only after the previous one is fully incorporated, scraping down the bottom and sides of the bowl after each addition. With the mixer on low, add the cream and vanilla all at once and beat until combined, about 1 minute. Scrape down the bottom and sides of the bowl once more, and beat on medium for an additional 30 seconds.
  • Assemble for baking. Pour the filling over the crust and use an offset spatula to smooth the top. Tightly wrap the bottom of the springform pan with two layers of aluminum foil. Place in the center of a 9 x 13-inch cake pan or roasting pan. Pour boiling water into the pan until water reaches halfway up the sides of the springform pan.
  • Bake the cheesecake. Bake for 90 minutes, or until the edges of the cheesecake are set but the center still wobbles slightly. Check the cheesecake at 60 minutes. The outer edges of the cheesecake should be starting to set. If the edges are completely set, check for doneness again in 5 or 10 minutes. If the top of the cheesecake is starting to brown too much, tent the top of the springform pan with a loose sheet of aluminum foil.
  • Cool the cheesecake. Once the cheesecake is done, turn off the oven's heat. Open the oven door just a crack, propping it open with a heatproof cooking utensil like a wooden spoon. Leave the cheesecake in the water bath in the oven for 30 minutes. After 30 minutes, remove the cheesecake from the oven and place on a wire rack. Run a butter knife or offset spatula around the edge of the pan to loosen the cheesecake. Cool the cheesecake completely in the springform pan on the wire rack.
  • Make the sour cream topping. Once the cheesecake is completely cool, make the sour cream glaze. In a small bowl, whisk together the sour cream and sugar for the topping.
  • Finish assembling the cheesecake. Pour the topping over the cheesecake and use an offset spatula to smooth it across the cheesecake's top.
  • Chill the cheesecake. Cover the top of the springform pan loosely with plastic wrap and refrigerate until the cheesecake is firm, at least 4 hours, preferably overnight.
  • Serve and store. To serve, unlatch the springform pan and lift the sides of the pan away from the bottom of the pan. Use a hot knife to slice and serve. Serve chilled from the refrigerator. Leftover cheesecake slices can be stored in an airtight container in the refrigerator for up to 5 days.


  • Adapted from Miette: Recipes From San Francisco's Most Charming Pastry Shop
  • This cheesecake recipe instructs you to bake the cheesecake in a homemade water bath. To make the water bath, place the springform pan with the cheesecake in the center of a large baking pan. Fill the baking pan with water until it reaches halfway up the sides of the springform pan. Be sure to use warm, preferably boiling, water. Cold water affects the temperature of the oven, increasing the recipe's Bake Time. I recommend boiling a large kettle of water before starting any of the recipe's steps.
  • To make graham cracker crumbs, use a digital scale to weigh out as many crackers as needed to match the weight listed in the recipe. Use a food processor to pulse the crackers into fine crumbs.
  • Make sure that all your ingredients are at the temperatures specified in the recipe before starting any of its steps. Cold ingredients don't mix together easily, creating a lumpy cheesecake batter prone to cracking.
  • It's better to pull the cheesecake out of the oven early than to leave it in too long. If you over bake the cheesecake, it will be tough and grainy. Follow the recipe instructions to bake only until the cheesecake sides are set—the center should still wobble and jiggle. Despite the Bake Time of 90 minutes, I recommend checking for doneness at 60 minutes.
  • To get straight edges and smooth sides when you slice the cheesecake, use a hot serrated knife. Fill a tall, heatproof glass with VERY hot water. Place the blade of the serrated knife in the water for 20 seconds. Use a kitchen towel to dry the knife. Use it to slice the cheesecake, dipping the knife into the water and drying it ever so often, especially if the filling starts sticking to the blade.