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6-Inch Classic Strawberry Cheesecake

Your ultimate summer dessert is here in this 6-inch classic strainers cheesecake: a creamy vanilla bean cheesecake is topped with homemade strawberry jam + fresh white chocolate covered strawberries. 
Course: Dessert, Fruit, Snack
Cuisine: American, classic, Dessert
Keyword: 6 inch, cheesecake, classic, homemade, jam, strawberry
Servings: 8

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.

Notes

See blog for dietary options in leu of gluten and dairy.