RECIPE FOR 6 INCH CHEESECAKE RECIPES

Steps:

• Preheat the oven to 350 degrees.
• 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.
• In a large mixing bowl, beat together the cream cheese and sugar until smooth and light.
• 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.
• Chill. Top with strawberries before serving.

Steps:

• Preheat the oven to 350°F and lightly grease a 6 inch springform pan (or 9 inch pan for a shorter cheesecake).
• Make the crust by stirring together all of the crust ingredients, mixing till thoroughly combined.
• Gently press the crumbs into the bottom and up the sides of the pan.
• Using a mixer set at low-medium speed, whip cream cheese until fluffy, then slowly add remaining ingredients. Continue to beat until creamy and uniform.
• Wrap the bottom and sides of the pan in foil and place in a larger pan with sides. Fill the outer pan with water halfway up. This will help prevent cracking in the cheesecake.
• Pour the filling in the pan and bake for 45 minutes to an hour. The center of the cake should still be a little wobbly.
• Leave the pan in the oven, turn off the heat and open the oven door slightly. Allow the cake to cool in the oven, about 30 minutes.
• Cover cake tightly with plastic wrap and place in the fridge a good 8 hours before slicing.