Small Batch Cheesecake (6‑Inch, Ultra‑Creamy — No Water Bath)

Crave cheesecake without a mountain of leftovers? This small batch cheesecake is just right for weeknights, date nights, or anytime you want silky, New York–style creaminess in a 6‑inch pan.

We’ll bake low and slow at 300°F—no water bath required—so beginners can get crack‑free results with minimal fuss. You’ll get clean slices, a classic graham crust, and that gentle wobble in the center.

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Why this recipe works

• Low & slow bake (300°F) sets the custard gradually—no fussy water bath.
• Smart ratio for small batch: one brick of cream cheese, one egg, a touch of sour cream for tang and silk.
• Doneness you can trust: visual jiggle test plus optional internal temp.
• Chill schedule that preserves creaminess and prevents cracks.
• Clear pan notes for both a 6‑inch springform and a 9×5 loaf pan.

Ingredient notes

• Graham cracker crumbs — 90 g (about 3/4 cup), for a classic, slightly salty‑sweet base. Digestive biscuits work too.
• Granulated sugar — 75 g (about 1/3 cup + 1 tbsp) in the filling; 25 g (2 tbsp) for the crust.
• Unsalted butter — 42 g (3 tbsp), melted, to bind the crust.
• Full‑fat brick cream cheese — 226 g (8 oz), room‑temperature, for a smooth, rich filling.
• Sour cream — 60 g (1/4 cup), room‑temperature; adds tang and a creamy texture.
• Large egg — 1, room‑temperature; binds without making the custard eggy.
• Pure vanilla extract — 1 tsp, for round, warm flavor.
• Fine salt — a pinch in both crust and filling to sharpen flavors.
• Cornstarch — 1 tsp (optional), for a little extra crack insurance.
• Brightness (optional) — 1 tsp lemon juice or 1/2 tsp finely grated lemon zest.

Pro tip: Room‑temperature dairy is non‑negotiable for a silky batter. Set everything out 45–60 minutes before you start.

Tools you’ll need

• 6‑inch springform pan (or a 6‑inch cake pan with a snug parchment collar)
• Stand mixer or hand mixer
• Mixing bowls, rubber spatula
• Aluminum foil (to wrap the pan base, just in case)
• Rimmed baking sheet (for easy in‑and‑out handling)
• Instant‑read thermometer (optional, for precision)

• Line the pan with a parchment sling (overhang on the long sides).
• Press the crust onto the bottom only (don’t climb the sides).
• Bake the crust at 325°F (163°C) for 8 minutes, then reduce oven to 300°F (150°C).
• Pour in the filling and bake at 300°F for 30–40 minutes. Start checking at 28 minutes.
• Doneness cues are the same: edges set, 1–2 inches of the center wobbles, or 150–155°F (66–68°C) in the very center.
• Cool and chill exactly as directed below. Expect ~5 generous slices.

Step‑by‑step: Small batch cheesecake

Prep and pan

1. Preheat to 325°F (163°C). Line the bottom of a 6‑inch springform with parchment. Lightly grease the sides. Set the pan on a rimmed baking sheet.

Make the crust

2. Stir together graham crumbs (90 g), sugar (25 g), a pinch of salt, and melted butter (42 g) until the texture resembles wet sand.
3. Press firmly and evenly into the pan bottom using the bottom of a measuring cup.
4. Bake 8 minutes, then reduce the oven to 300°F (150°C). Cool the crust on a rack while you mix the filling.

Make the batter

5. With a mixer on low, beat cream cheese (226 g) until perfectly smooth, 30–45 seconds, scraping the bowl and paddle.
6. Add sugar (75 g) and salt; mix on low until combined and velvety, about 45 seconds. Avoid whipping in air.
7. Mix in sour cream (60 g), vanilla (1 tsp), and lemon juice/zest (if using). Sprinkle in cornstarch (1 tsp) and mix just to blend.
8. Add the egg and mix on low until fully combined and glossy, 20–30 seconds. Tap the bowl on the counter to pop bubbles.

Bake (no water bath)

9. Pour batter over the warm crust. Smooth the top. Bake at 300°F for 40–50 minutes.
10. Doneness cues:

• The edges are set and slightly puffed.
• The center circle (about 1–2 inches) jiggles like soft Jell‑O when you nudge the pan.
• Optional thermometer: 150–155°F (66–68°C) in the very center for custardy, creamy texture.

Note: Dark‑colored pans bake a bit faster; start checking 5 minutes earlier.

Cool and chill

11. Turn the oven off. Crack the door 1 inch and let the cheesecake rest inside for 30 minutes.
12. Move the pan to a rack and cool 1 hour at room temperature.
13. Run a thin knife around the edge to release. Chill, uncovered, 1 hour; then cover and chill at least 3 more hours (overnight best).

Optional for perfectionists: Water bath

• Wrap the pan base in foil. Set it inside a larger pan and pour in hot water to halfway up the sides. Bake at 300°F for 35–45 minutes, following the same doneness cues. Texture will be ultra‑satiny.

Ingredients (for quick reference)

• Graham cracker crumbs: 90 g (3/4 cup)
• Granulated sugar: 25 g (2 tbsp) for crust + 75 g (1/3 cup + 1 tbsp) for filling
• Unsalted butter, melted: 42 g (3 tbsp)
• Full‑fat brick cream cheese, room‑temp: 226 g (8 oz)
• Sour cream, room‑temp: 60 g (1/4 cup)
• Large egg, room‑temp: 1
• Pure vanilla extract: 1 tsp
• Fine salt: pinch
• Cornstarch (optional): 1 tsp
• Lemon juice or zest (optional): 1 tsp or 1/2 tsp

Yield: one 6‑inch cheesecake (about 6 modest slices or 5 generous).you happiest. I almost always eat the first slice “undecorated” for research purposes. Very serious research.

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Expert tips for perfect slices

• Room‑temp ingredients blend smoothly and prevent over‑mixing.
• Keep the mixer on low. Airy batter = domed top and cracks.
• Don’t overbake. Pull it when the center still jiggles; it finishes setting as it cools.
• Slide a thin knife around the edge before chilling to prevent edge cracks.
• For tidy cuts, heat a sharp knife in hot water, wipe dry, slice, wipe, repeat.

Variations (keep it classic)

• Toppings at serve time: macerated berries, warm strawberry sauce, lemon curd swirls, or a spoon of cherry compote. Keep the base cheesecake unchanged for best texture.
• Biscuit swap: Use digestive biscuits in place of grahams (same weight).

Storage and make‑ahead

• Refrigerate, covered, up to 4 days.
• Freeze whole or sliced: wrap well and freeze up to 2 months. Thaw overnight in the fridge.
• Make ahead: Bake the day before; chill overnight for the cleanest cuts.

FAQs

Can I double it? Use an 8‑inch springform and double all ingredients; extend the bake to 60–75 minutes at 300°F, watching the same doneness cues.t, solo dessert, or those times when “I could really go for cheesecake” won’t leave you with an entire 9-inch pan to manage.

Do I need a water bath? No. The low‑and‑slow 300°F bake, plus a gentle cool‑down, keeps cracks at bay. A water bath is optional for ultra‑satiny texture.

How do I know it’s done? The edges are set; the center 1–2 inches jiggle like soft Jell‑O; an instant‑read thermometer reads 150–155°F in the center.

Can I use a loaf pan? Yes—see the callout under Tools for exact loaf‑pan instructions and timing.

Can I swap sour cream for Greek yogurt? Yes, use full‑fat Greek yogurt, same amount.

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Creamy small batch cheesecake

Recipe by Elle RiversCourse: DessertCuisine: AmericanDifficulty: Easy

Servings

6

slices

Prep time

20

minutes

Cooking time

40

minutes

Calories

360

kcal

Total time

6

hours 

20

minutes

A classic, ultra‑creamy small batch cheesecake sized for a 6‑inch pan, baked low and slow at 300°F—no water bath required—with a graham cracker crust and clean slices.

Ingredients

• 90 g (3/4 cup) graham cracker crumbs

• 25 g (2 tbsp) granulated sugar (crust)

• 42 g (3 tbsp) unsalted butter, melted

• Pinch fine salt

• 226 g (8 oz) full‑fat brick cream cheese, room‑temp

• 75 g (1/3 cup + 1 tbsp) granulated sugar (filling)

• 60 g (1/4 cup) sour cream, room‑temp

• 1 large egg, room‑temp

• 1 tsp pure vanilla extract

• 1 tsp cornstarch (optional)

• 1 tsp lemon juice or 1/2 tsp zest (optional)

Directions

• Heat oven to 325°F (163°C). Line a 6‑inch springform; lightly grease sides.
• Mix graham crumbs, 25 g sugar, salt, and melted butter. Press into the pan. Bake 8 minutes. Reduce oven to 300°F (150°C).
• Beat cream cheese on low until smooth. Add 75 g sugar and salt; mix low until velvety.
• Mix in sour cream, vanilla, lemon (if using), then cornstarch.
• Add egg; mix on low just until combined. Tap bowl to remove bubbles.
• Pour over crust; smooth the top. Bake at 300°F for 40–50 minutes, until edges are set and the center jiggles 1–2 inches. Optional internal temp: 150–155°F (66–68°C).
• Turn oven off; crack door 1 inch and rest 30 minutes. Cool on a rack 1 hour.
• Loosen edges with a thin knife. Chill 4 hours (overnight best). Slice with a warm, clean knife.

Notes

• Loaf pan alternative: Line a 9×5 loaf pan with a parchment sling. Bake the crust at 325°F for 8 minutes; reduce oven to 300°F. Bake the filled cheesecake 30–40 minutes, checking from 28 minutes. Same doneness cues. Yields ~5 slices.
  Dark pans bake faster; start checking 5 minutes early.
  Water bath option: Wrap the pan in foil; set in a larger pan; add hot water halfway up the sides; bake 35–45 minutes at 300°F.