New York Style Cheesecake 6 Inch

Indulge in the creamy decadence of a homemade *New York Style Cheesecake* perfectly tailored for a 6-inch springform pan. This mini masterpiece features a buttery graham cracker crust that’s baked to golden perfection, topped with a rich and velvety cream cheese filling enhanced with hints of vanilla and a touch of tangy sour cream. Crafted with a water bath for a luxuriously smooth texture and baked gently to avoid cracks, this cheesecake is as stunning as it is delicious. Ideal for smaller gatherings or intimate celebrations, it’s the perfect dessert centerpiece that serves six irresistible slices. Whether you’re a cheesecake connoisseur or baking it for the very first time, this classic recipe promises bakery-quality results in the comfort of your kitchen.

Nutriscore Rating: 41/100

Prep Time:20 mins

Cook Time:60 mins

Total Time:80 mins

Servings: 6

Ingredients

• 0.75 cup Graham cracker crumbs
• 2 tablespoons Granulated sugar
• 3 tablespoons Unsalted butter, melted
• 16 ounces Cream cheese, softened
• 0.67 cup Granulated sugar
• 1 tablespoon All-purpose flour
• 1 teaspoon Vanilla extract
• 0.25 cup Sour cream
• 2 whole Large eggs

Directions

Step 1

Preheat your oven to 325°F (160°C). Grease the bottom and sides of a 6-inch springform pan and line the bottom with parchment paper for easy removal.

Step 2

In a bowl, mix the graham cracker crumbs, 2 tablespoons of sugar, and melted butter until the mixture resembles wet sand.

Step 3

Press the mixture firmly and evenly into the bottom of the prepared pan to create the crust. Bake in the preheated oven for 8-10 minutes, then let it cool while preparing the filling.

Step 4

In a large bowl, beat the softened cream cheese with a hand or stand mixer on medium speed until smooth and free of lumps, about 2-3 minutes.

Step 5

Add the 2/3 cup sugar and flour to the cream cheese, mixing until fully combined.

Step 6

Mix in the vanilla extract and sour cream, scraping down the sides of the bowl as needed to ensure a smooth filling.

Step 7

Add the eggs one at a time, mixing at low speed just until incorporated after each addition. Do not overmix to avoid introducing too much air into the batter.

Step 8

Pour the filling over the cooled crust and smooth the top with a spatula. Tap the pan gently on the counter to release any air bubbles.

Step 9

Place the springform pan in a large roasting pan. Fill the roasting pan with hot water until it reaches halfway up the sides of the springform pan to create a water bath.

Step 10

Carefully transfer the roasting pan to the oven and bake for 50-60 minutes, or until the edges are set, but the center still has a slight jiggle when shaken.

Step 11

Turn off the oven and crack the door open slightly. Let the cheesecake cool in the oven for 1 hour; this helps prevent cracking.

Step 12

Remove the cheesecake from the roasting pan and cool completely at room temperature. Then cover and refrigerate for at least 4 hours or overnight before serving.

Step 13

Run a knife around the edge of the cheesecake to loosen it from the pan before releasing the springform. Slice and serve cold for the best texture.

Nutrition Facts

Serving size	914.4 grams (914.4g)

Amount per serving	% Daily Value*
Calories	3197

Total Fat 223.90g	287%
Saturated Fat 130.40g	652%
Polyunsaturated Fat NaNg
Cholesterol 996mg	332%
Sodium 2196mg	95%
Total Carbohydrate 266.80g	97%
Dietary Fiber 2.50g	9%
Total Sugars 201.70g
Protein 50.10g	100%

Vitamin D 80IU	400%
Calcium 642mg	49%
Iron 7mg	39%
Potassium 753mg	16%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 61.4%

Protein: 6.1%

Carbs: 32.5%