Creamy Vanilla 6" Cheesecake

4.72 from 7 votes

This 6" is the perfect size to share between 2-4 people. A fantastic base recipe, perfect to expand on with the toppings!

Prep Time10

Cook Time1 5

Chilling time6

Total Time7 15

Course: Dessert

Cuisine: Gluten-free

Servings: People

Calories: 796kcal

Author: Marie Porter

Preheat oven to 350F.
Carefully wrap the outside of a 6" Springform pan with aluminum foil, making sure it’s completely sealed off.
In a small bowl, mix crust ingredients: Pecan flour, butter, and sugar.
Press into the bottom and up the sides of the springform pan.
Bake crust for 15 minutes. Remove from oven, turn over temp down to 325 F.
Cream the cream cheese and sugar together until smooth.
Add sour cream, eggs, vanilla extract and lemon juice, beat just until smooth. DO NOT overbeat!
Pour cheesecake batter into the prepared crust.
Place prepared cheesecake in a larger pan - 8x8 or 9x13.
Carefully pour hot water into the larger pan, aiming for it to come halfway up the height of the springform pan.
Carefully transfer the whole thing to the 325 F oven.
Bake for 65 minute, or until the center is mostly set - it’ll wiggle a little if shaken, but shouldn’t be liquid.
Once the cake is fully cooked, remove from the oven, and remove the springform pan from the water bath.
Run a butter knife along the inside of the pan to loosen the crust from the pan, then allow to cool to room temperature.
Transfer cheesecake to fridge, chill for at least 6 hours - ideally overnight.