Your ultimate summer dessert is here in this 6-inch classic strawberry cheesecake: a creamy vanilla bean cheesecake is topped with homemade strawberry jam + fresh white chocolate covered strawberries.
Spring is only about a third of the way gone, but summer is on our minds! Southern Oregon hit 90° this past weekend, and let me tell you, the vitamin D was exquisite. ☀️ My mind started thinking about all of the fun and flavor-packed summer goodies to come, and this 6-inch classic strawberry cheesecake was a top contender to get us through to June. Perfect for spring to summer, it boasts a buttery graham cracker crust + the creamiest vanilla bean cheesecake filling. It is topped with a super easy, four-ingredient strawberry jam (the same recipe that appears in my cookbook, Easy No Churn Ice Cream!) + fresh strawberries dipped in white chocolate. Not only is it delicious, it is a true stunner to behold. Let’s make it.
What you’ll need to make this 6-inch classic strawberry cheesecake:
Graham cracker crumbs
Granulated sugar
Salted butter
Cream cheese
Heavy cream
Vanilla bean paste
A large egg
Fresh strawberries
Cornstarch
Fresh lemon juice
The Crust
This super easy graham cracker crust appears in many of my cheesecakes and bars, and will soon appear in some luscious s’mores brownies for summer. I always buy graham cracker crumbs, because it cuts the step of crushing them out of the mix and makes it that much easier. If you cannot find the crumbs, fear not. A food processor or a good old fashioned gallon baggie plus rolling pin are all you will need to crush those grahams into fine crumbs for this crust.
Line your 6-inch springform pan with a parchment round. I use this pan and pre-cut rounds and absolutely love them! Combine all of your crust ingredients in a small bowl and mix with a fork until a wet sand-like consistency forms. Press this into your 6-inch prepared pan, ensuring that you bring the crust a good bit up the sides so as to hold the layers nicely inside. Using the bottom of a tall glass, press the crust down around the sides and the bottom. Set this pan aside while you make the filling.
The Filling
This easy cheesecake filling is make of five staple ingredients: cream cheese, granulated sugar, heavy cream, vanilla bean paste, and a large egg. These ingredients form the creamiest dreamiest cheesecake base, and from there we can create a gamut of flavors from Oreo to Peanut Butter to Espresso!
So which type of cream cheese is best for this cheesecake? The answer: full fat cream cheese. You can absolutely experiment with lighter cream cheese, but the decadence factor will definitely come down a few notches so beware of low fat subs here.
Beat the cream cheese and sugar on medium speed until fluffy, about 2 minutes. Add the heavy cream and pure vanilla bean paste. Mix well. Add the egg, mixing for about thirty seconds. Do not overmix this part.
Pour the cheesecake batter into the prepared crust pan. Place foil around the bottom to create a barrier for the water bath. Place the cheesecake pan into a larger baking dish {I used a 10-inch baking pan since I had it easily accessible}. Add about 2 inches of water to the larger pan. Bake at 350° for 70-80 minutes. The cheesecake should be mostly set and golden on the top and edges but slightly jiggly in the middle. It will set up further as it cools. Allow it to cool in the water bath pan for 20 minute. Gently remove it from the water bath and place it in the refrigerate for 2-3 hours or overnight until chilled and fully set.
The Strawberry Jam
Is fresh or frozen fruit better for jam? My answer is always fresh. The flavors are fuller and the fruit is at its ripest, giving you the best tasting jam.
This easy strawberry jam is the perfect mix of fresh strawberries, granulated sugar, cornstarch, and lemon juice. It’s quick to make, cools fast, and is perfect for biscuits, cake fillings, or in our case, cheesecake toppings.
Begin by hulling and slicing the berries to about one inch chunks. Place all ingredients in a medium sized saucepan on the stove on medium heat. With a potato masher, mash the berries until smooth and only small chunks remain. Continue to mix with the masher or a spoon until thickened and bubbly, about two minutes. Remove the pan from the stovetop and allow the jam to cool at room temperature or in the refrigerator or freezer until cool.
Remove the cheesecake from the refrigerator. You can spoon the jam onto the warm cheesecake and allow it to cool further, or place the jam on the chilled cheesecake right before serving. You can also serve the jam alongside the cheesecake and your guests can spoon it on themselves. This is particularly fun when serving a plain cheesecake alongside many difference topping options. Store any leftovers the refrigerator for up to four days.
Dietary Substitutions
I love providing gluten and dairy free substitutions so that those with alternate dietary needs can enjoy my recipes to their fullest! These are subs that I have either used and continue to stock in my own home, or that have come highly recommended from others. I want your baking experience to be the best it can be, and avoiding gluten or dairy shouldn’t hinder that process in the slightest.
As always, here is a list of tried and true dietary substitutes, so that you can enjoy this recipe without the additions of gluten or dairy.
Miyokos butter is a plant based brick that closely resembles dairy butter not only in its look, but it’s taste as well. It melts, browns, and spreads just like real butter, and truly is a fantastic substitute in this recipe. Use it as a 1:1 ratio sub, same as the flour, so the recipe measurements will not change.
Miyokos also makes a wonderful cream cheese that would be an excellent dairy free base in this recipe.
Silk Dairy Free Heavy Cream is a great option for both the cheesecake and the whipped topping.
Pamela’s Honey Graham Crackers are gluten free and perfect for use in this crust if you want or need to avoid gluten.
If you loved this 6-inch classic strawberry cheesecake recipe, I’d be so grateful for you to leave a 5 star rating + review.
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XO,
Heather
6-Inch Classic Strawberry Cheesecake
Ingredients
For the Graham Cracker Crust:
- 1 ¾ Cups Graham Cracker Crumbs
- 2 Tablespoons Granulated Sugar
- ½ Cup Salted Butter, melted
For the Vanilla Bean Cheesecake:
- 8 Ounces Cream Cheese, softened to room temperature
- ½ Cup Granulated Sugar
- ⅓ Cup Heavy Cream
- ½ Tablespoon Vanilla Bean Paste
- 1 Large Egg, room temperature
For the Homemade Strawberry Jam:
- 30 Medium Strawberries, fresh and hulled/sliced (about 2 heaping cups)
- ½ Cup Granulated Sugar
- 2 Tablespoons Cornstarch
- 2 Teaspoons Fresh Lemon Juice
Instructions
- For the Crust: I always buy graham cracker crumbs, because it cuts the step of crushing them out of the mix and makes it that much easier. If you cannot find the crumbs, fear not. A food processor or a good old fashioned gallon baggie plus rolling pin are all you will need to crush those grahams into fine crumbs for this crust.Begin by combining all ingredients in a small bowl and mixing with a fork until a wet sand-like consistency forms. Press this into your 6-inch springform cheesecake pan, ensuring that you bring the crust a good bit up the sides so as to hold the layers nicely inside. Using the bottom of a tall glass, press down around the sides and the bottom. Set your crust aside while you make the filling.
- For the Cheesecake Filling: Beat the cream cheese and sugar on medium speed until fluffy, about 2 minutes. Add the heavy cream and pure vanilla bean paste. Mix well. Add the egg, mixing for about thirty seconds. Do not overmix this part. Pour the cheesecake batter into the prepared crust pan. Place foil around the bottom to create a barrier for the water bath. Place the cheesecake pan into a larger baking dish {I used a 10-inch baking pan since I had it easily accessible}. Add about 2 inches of water to the larger pan. Bake at 350° for 70-80 minutes. The cheesecake should be mostly set and golden on the edges but slightly jiggly in the middle. It will set up further as it cools. Allow it to cool in the water bath pan for 20 minute. Gently remove it from the water bath and place it in the refrigerate for 2-3 hours or overnight until chilled and fully set.
- For the Strawberry Jam: Begin by hulling and slicing the berries to one inch slices or so. Place all ingredients in a medium sized saucepan on the stove on medium heat. With a potato masher, mash the berries until smooth and only small chunks remain. Continue to mix with the masher or a spoon until thickened and bubbly, about two minutes. Remove the pan from the stovetop and allow the jam to cool at room temperature or in the refrigerator or freezer until cool.
- Putting it all Together: Remove the cheesecake from the refrigerator. You can spoon the jam onto the warm cheesecake and allow it to cool further, or place the jam on the chilled cheesecake right before serving. You can also serve the jam alongside the cheesecake and your guests can spoon it on themselves. This is particularly fun when serving a plain cheesecake alongside many difference topping options. Store any leftovers the refrigerator for up to four days.
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