6 inch Cheesecake Recipe – With Strawberry Glaze

Indulge in the delightful sweetness of this 6-inch cheesecake with a homemade strawberry glaze! Perfect treat for any occasion! This creamy, velvety cheesecake features a buttery graham cracker crust that perfectly complements the rich filling. To elevate this dessert even further, I topped it with a luscious homemade strawberry glaze that adds a vibrant pop of color and a burst of flavor. Whether you’re celebrating a special moment or simply satisfying your sweet tooth, this charming 6 inch strawberry cheesecake is sure to impress with its elegant presentation and irresistible taste.

Why You’ll Love This 6 inch Strawberry Cheesecake Recipe

• Perfectly Sized: Ideal for small gatherings or intimate celebrations, easy to enjoy without leftovers.
• Deliciously Creamy: The rich filling made with cream cheese and sour cream creates a luxurious texture that melts in your mouth.
• Fresh Strawberry Flavor: Topped with a vibrant homemade strawberry glaze, featuring fresh strawberries (or frozen like I used) that add natural sweetness and color.
• Easy to Make: Straightforward ingredients and simple steps make it accessible for both novice and experienced bakers.
• Customizable: Easily modify the recipe by adding different fruits or flavors to suit your taste.
• Great for Any Occasion: Versatile enough for birthdays, holidays, or just a treat for yourself.

Ingredients for This 6-Inch Strawberry Cheesecake

For the Crust:

• 1 cup graham cracker crumbs: These provide a sweet and crunchy base for the cheesecake, adding a delicious buttery flavor that pairs perfectly with the creamy filling.
• 2 tablespoons sugar: This helps to sweeten the crust and enhances the overall flavor, balancing the buttery notes of the graham crackers.
• 4 tablespoons unsalted butter, melted: The melted butter binds the crumbs together, creating a rich, cohesive crust that holds its shape beautifully once baked.

For the Cheesecake Filling:

• 8 oz cream cheese, softened: The star of the cheesecake, cream cheese delivers a rich and creamy texture, making the filling smooth and luscious.
• 1/2 cup granulated sugar: This adds sweetness to the filling, ensuring a delightful contrast to the tangy flavors of the cream cheese.
• 1 teaspoon vanilla extract: Vanilla extract enhances the overall flavor of the cheesecake, imparting a warm, aromatic note that complements the other ingredients.
• 1 large egg: The egg helps to set the filling during baking, providing structure and a creamy consistency that is essential for a successful cheesecake.
• 1/4 cup sour cream: Sour cream adds a subtle tang and creaminess to the filling, enhancing the flavor and providing a smooth texture.

For the Strawberry Glaze:

• 1 cup fresh strawberries, hulled and halved: Fresh strawberries bring vibrant color and natural sweetness, making them the perfect topping for this cheesecake.
• 1/4 cup granulated sugar: This helps to draw out the juices from the strawberries, creating a sweet syrupy glaze that enhances the fruit’s flavor.
• 1 tablespoon cornstarch: Cornstarch acts as a thickening agent, ensuring that the glaze has a perfect consistency that clings beautifully to the strawberries.
• 1/4 cup water: Water is necessary to help dissolve the sugar and cornstarch, creating a smooth glaze when combined with the strawberries.
• 1 teaspoon lemon juice: Lemon juice brightens the flavor of the glaze, adding a hint of acidity that balances the sweetness of the strawberries.

How to Make A 6 inch Cheesecake Recipe with Strawberry Glaze

Preheat the Oven: Preheat your oven to 325°F (160°C).

Make the Crust:

• In a bowl, combine graham cracker crumbs, sugar, and melted butter. Mix until well combined.
• Press the mixture firmly into the bottom of a greased 6-inch springform pan.
• Bake for 8-10 minutes until lightly golden. Remove from the oven and let it cool.

Prepare the Cheesecake Filling:

• In a mixing bowl, beat the softened cream cheese until smooth.
• Add sugar and vanilla extract, mixing until well combined.
• Add the egg and sour cream, mixing just until incorporated (avoid overmixing).
• Pour the cheesecake filling over the cooled crust in the springform pan.

Bake the Cheesecake:

• Bake in the preheated oven for 25-30 minutes, or until the edges are set and the center has a slight jiggle.
• Turn off the oven and leave the cheesecake inside for another hour to cool gradually.
• Remove from the oven and let it cool completely at room temperature, then refrigerate for at least 4 hours or overnight.

Make the Strawberry Glaze:

• In a small saucepan, combine the fresh strawberries, sugar, cornstarch, water, and lemon juice.
• Cook over medium heat, stirring gently until the mixture thickens and the strawberries soften, about 5-7 minutes.
• Remove from heat and let it cool slightly.

Assemble the Cheesecake:

• Once the cheesecake is chilled, carefully remove it from the springform pan.
• Pour the strawberry glaze over the top, spreading it evenly.

Serve:

• Slice and serve your delicious 6-inch strawberry cheesecake with a beautiful strawberry glaze. Enjoy!

Storage & Freezer

Refrigerator:

• For longer storage, place the cheesecake in an airtight container or cover it tightly with plastic wrap. It will keep well in the refrigerator for up to one week.
• If the cheesecake has already been topped with strawberry glaze, make sure the glaze is also covered to avoid drying out.

Freezing the Cheesecake

Whole Cheesecake:

• To freeze the entire cheesecake, first allow it to cool completely and refrigerate it for a few hours. Once chilled, wrap it tightly in plastic wrap, followed by aluminum foil to prevent freezer burn.
• Label it with the date and freeze for up to three months.
• Slice-by-Slice:
• If you prefer to freeze individual slices, slice the cheesecake after it has set and cooled. Wrap each slice in plastic wrap and then place them in a freezer-safe container or bag.
• This makes it easy to thaw just what you need!

Thawing the Cheesecake

• Refrigerator:
• To thaw the cheesecake or individual slices, transfer them from the freezer to the refrigerator and let them thaw overnight.
• Room Temperature:
• For a quicker option, you can thaw slices at room temperature for about 30-60 minutes before serving.

By following these storage and freezing tips, you can enjoy your delicious strawberry cheesecake for weeks or even months to come!

Common FAQ’s Related to This Recipe

FAQs

• Can I use frozen strawberries for the glaze?
  Yes, frozen strawberries can be used for the glaze. Just thaw them first and drain any excess liquid before cooking.
• How do I know when the cheesecake is done baking?
  The cheesecake is done when the edges are set and the center has a slight jiggle. It will firm up as it cools.
• Can I use low-fat cream cheese?
  Yes, low-fat cream cheese can be used, but it may result in a slightly different texture and flavor.
• How can I make the crust gluten-free?
  Use gluten-free graham cracker crumbs or crushed gluten-free cookies in place of regular graham crackers.
• Can I make this cheesecake without a springform pan?
  Yes, you can use a regular cake pan, but it may be harder to remove the cheesecake without a springform pan. Lining the bottom with parchment paper can help.
• How long does the cheesecake need to chill?
  For the best texture and flavor, the cheesecake should chill in the refrigerator for at least 4 hours or overnight.
• Can I top the cheesecake with other fruits?
  Absolutely! You can use a variety of fresh fruits, such as blueberries, raspberries, or peaches, for different flavors.