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6 Inch Cheesecake with Strawberry Glaze

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Indulge in the delightful sweetness of our 6-inch cheesecake, a 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, we crown it with a luscious homemade strawberry glaze that adds a vibrant pop of color and a burst of flavor.
Course Dessert
Keyword cheesecake, strawberry cheesecake, strawberry glaze
Prep Time 10 minutes
Cook Time 50 minutes
Cool Time 5 hours
Total Time 6 hours
Servings 6

Equipment

  • 6 inch springform cheesecake pan
  • Small Pot
  • Measuring Spoons & Cups

Ingredients

For The Crust

  • 1 cup Graham Crackers crushed
  • 2 Tbsp. Sugar
  • 4 Tbsp. Butter melted

For The Cheesecake

  • 8 oz Cream Cheese softened
  • 1/2 cup Sugar
  • 1 tsp. Vanilla Extract
  • 1 large Egg
  • 1/4 cup Sour Cream

For The Strawberry Glaze Topping

  • 1 cup Strawberries halved
  • 1/4 cup Sugar
  • 1 tbsp. Corn Startch
  • 1/4 cup Water
  • 1 tsp. Lemon Juice

Instructions

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

For 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.
    1 cup Graham Crackers, 2 Tbsp. Sugar, 4 Tbsp. Butter

For The Cheesecake

  • In a mixing bowl, beat the softened cream cheese until smooth.
    8 oz Cream Cheese
  • Add sugar and vanilla extract, mixing until well combined
    1/2 cup Sugar, 1 tsp. Vanilla Extract
  • Add the egg and sour cream, mixing just until incorporated (avoid overmixing). Pour the cheesecake filling over the cooled crust in the springform pan.
    1 large Egg, 1/4 cup Sour Cream
  • 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.

For The Strawberry Glaze Topping

  • In a small saucepan, combine the fresh strawberries, sugar, cornstarch, water, and lemon juice.
    1 cup Strawberries, 1/4 cup Sugar, 1 tbsp. Corn Startch, 1/4 cup Water, 1 tsp. 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.
  • Once the cheesecake is chilled, carefully remove it from the springform pan. Pour the strawberry glaze over the top, spreading it evenly & ENJOY!

Notes

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

Sure! Here are the FAQs without numbering:

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.