New York Style Cheesecake (6-Inch)

Submitted by Marie Nixon

"For those of you who own a 6-inch springform pan. I looked all over for a cheesecake recipe for this size pan. I found this one at rec.food.baking. It is credited as a Wilton recipe."

 

• Ready In: 3hrs 45mins
• Ingredients: 9
• Serves: 6

ingredients

• 2⁄3 cup graham cracker crumbs
• 2 tablespoons granulated sugar
• 3 tablespoons unsalted butter, softened
• 12 ounces cream cheese, at room temperature
• 1⁄4 cup granulated sugar
• 1 large egg, lightly beaten
• 1⁄2 teaspoon pure vanilla extract
• 1 tablespoon cornstarch
• 1⁄3 cup sour cream

directions

1. Preheat the oven to 350 degrees.
2. Prepare Crumb Crust by mixing the graham cracker crumbs, 2 T. granulated sugar and 3 T. unsalted butter. Press firmly into bottom and 3/4 way up the sides of a 6-inch springform pan. Bake in the preheated 350 degree oven for 6 minutes.
3. In a large mixing bowl, beat together the cream cheese and sugar until smooth and light.
4. Beat in the egg, vanilla and cornstarch, only until thoroughly mixed. Stir in the sour cream until mixture is well blended. Pour the mixture into the prepared crust and bake in a preheated 350 degree oven for 35 minutes. Allow the cheesecake to cool in the oven with the door propped slightly open for three hours.
5. Chill. Top with strawberries before serving.

Reviews

[Kathleen R.]

Just made this Wilton recipe for the second time today as the first time it seemed dry and/or overbaked. Made these changes which worked best for my oven. Baked the crust at 350 as directed but turned down the temp to 325 and baked for 30" , then left oven door open for 30"which gave me a not too sweet, very creamy result. Hint to insure a great texture - mix cream cheese and sugar then add remaining ingredients and mix on medium speed only until thoroughly combined. Overmixing incorporates too much air and increases the chance of cracking as it cools.

 

[Corona0218]

Obviously the first person that posted something on this recipe did something wrong. This recipe is great! I Added one extra egg and it turned good. It perfect for a fruit topping being that it is not terribly sweet. I would recommend adding a bit more sugar IF you do not plan to do a fruit topping if you like a little sweeter Cheesecake. Even whit out them though it is still delicious.

 

[Sara D.]

I followed the recommendation of other reviewers who preferred a creamier cheesecake and added a second egg, plus I decreased the cornstarch to 2 teaspoons and it came out perfectly. I was only able to let it cool in the oven for about 15 minutes because it was a holiday and I needed the oven for other items and even still it didn't even crack during cooling. Easy and delicious!

 

[Amber Van Sweden]

I have a 5 1/2" springform that I've been searching New York cheesecake recipes for. As an avid baker, I know how to make several types of much larger cheesecakes but scaling any of them doen to simply feed 2 has proven much more entailed than creating the recipes as I've done over the years. With the kids grown & gone & only my husband & I home, we wanted a true N.Y. cheesecake made with sour cream as traditional cakes are made. I couldn't find one. Until now. This recipe is pretty darn close to the real deal. The taste is right on & I will try it again without adding cornstarch as we prefer a bit more creamy texture. This cheesecake is by far the best on I've tried & I will definitely make it again. My husband prefers this style plain. I prefer it with berries or caramel apples. Thank you for creating such a delicious recipe & for sharing it! This one is tasty & could easily be baked in cake cups for single serve cheesecake topped differently or all the same!

 

[Doods]

I needed a recipe for a 6 inch springform pan also. It's just the right size for 2 people. The cheesecake was excellent. I like a little creamier texture so will try adding an extra egg the next time. This is a wonderful recipe.