July 15, 2024
6 Inch Cheescake
Ingredients
1 ½ cups graham cracker crumbs
6 tbsp butter, melted
16 oz full-fat cream cheese, room temperature and not cold to the touch (do not sub fat free)
⅔ cup granulated sugar
2 eggs, room temperature and not cold to the touch
1 tsp vanilla extract
Directions
1
Preheat oven to 325F. Wrap the outside of a 6x2 or 6x3 springform pan with foil.
2
In a large bowl, mix together the graham cracker crumbs and melted butter. Pat into the bottom and up the sides of the springform pan.
3
In a large mixing bowl, beat together the cream cheese and sugar until light and fluffy, about 2-3 minutes. Scrape down the bowl as needed.
4
Beat in the eggs, one at a time, for 1 minute each or until smooth (do not overbeat). Beat in the vanilla.
5
Transfer the batter to the crust (if using a 6x2 pan, it'll fill to the top). Place the pan inside an 8x8 or larger pan.
6
Pour hot water into the outside pan until the springform pan is halfway submerged in the water. Be careful you don't get water inside the foil.
7
Bake 65-75 minutes or until the edges are set and brown, the center is mostly set with some wiggling, and the internal temperature reaches 150F degrees.
8
Remove from the oven and carefully run a knife along the edge to loosen the cheesecake. Cool 15 minutes in the water bath.
9
Remove the pan from the water bath and let cool at room temperature for 1 hour.
10
Cover and refrigerate at least 4 hours or overnight before garnishing and serving. Store leftovers in an airtight container in the refrigerator for up to 5-7 days.
Alfred Photos
