No, you do not need a water bath for 4 inch cheesecakes because they are small enough for the middle and top to bake evenly. Transfer the batter to your graham cracker crust and bake at 350F degrees for 25-28 minutes or until the internal temperature reaches 150F degrees. Then beat in the egg, being careful not to overbeat the batter. Next beat together the cream cheese and sugar until super smooth, scraping down the bowl as needed.

Eggs: As with all baking recipes, use large eggs.įirst mix together the crumbs and butter then pat it into the bottom and up the sides of your springform pan to form a crust.

Granulated sugar: Adds a bit of sweetness to balance out the tanginess of the cream cheese.

The low fat and fat free versions have more water in them and may be too watery after baking.

Cream cheese: It’s not cheesecake without cream cheese! Make sure you’re using full-fat cream cheese.

I use a food processor to crush mine into crumbs.

Graham cracker crumbs: Graham cracker is the most traditional for the crust.

How to make a 4 inch cheesecake from scratch?Ĭheesecake is made up of a few easy ingredients: Personally I say it’s 1 serving, but American portions are much larger than what they should be, so the official answer is probably 2 servings. How many does a 4 inch cheesecake feed?Ĥ inch cheesecakes are quite tiny, so you can get about 1-2 servings out of each, depending on how much you want to eat. Have a 7 inch springform pan? Check out my 7 inch cheesecake recipe. My recipe makes 2 mini cheesecakes, so having a set comes in handy.ĭon’t have a 4 inch pan? You can bake cheesecake for two in ramekins, mini cheesecakes or no bake mini cheesecakes in a muffin pan, or small batch cheesecake bars in a loaf pan. Most of the time you can buy a set of three 4 inch springform pans. It’s important to use a springform pan because cheesecake is delicate, so you cannot invert it like you would with a cake. You will need a 4 inch springform pan for mini cheesecake. What pan do I need for a 4 inch cheesecake? Or you can eat one now, freeze the second for later. I asked you on Facebook which you preferred, and you said 2 mini cheesecakes so you don’t have leftover ingredients.įair enough! I did include instructions for one 4 inch cheesecake if that’s what your heart desires.

I knew I made only 1 cheesecake, you would have leftover cream cheese and an egg white. I debated between baking 1 or 2 cheesecakes. I even bought a set of the heart pans, but I no longer have them.Ī couple of you asked for a mini springform cheesecake recipe, so this is for you. I’ve had my 4 inch springform pans for a really long time, probably even since college.

It’s two mini 4 inch cheesecakes with a graham cracker crust then topped with strawberry sauce and cherry pie filling. With Valentine’s Day coming up quickly, I wanted to squeeze in one last dessert for two with this 4 Inch Cheesecake recipe. Garnish with cherry pie filling, strawberry sauce, and more! Slice and serve cold or at room temperature.Looking to bake cheesecake for two? This 4 Inch Cheesecake recipe makes two mini cheesecakes in springform pans. Let the cheesecake chill in the refrigerator until completely set.ġ5. If you like, sprinkle with extra chopped pecans or garnish with whole pecans.ġ4. Fold in the roasted, chopped pecans and then pour the mixture over the cooked cheesecake and spread it out as an even layer.ġ3. The pudding-like mixture should be around room temperature.ġ2. Stir in the cold butter and the final teaspoon of vanilla extract and whisk until fully emulsified. Cook on low heat until the mixture thickens like a pudding, 5-10 minutes. Pour in the egg yolks, maple syrup, and warm cream and whisk until smooth.ġ0. In a bowl combine the brown sugar, cornstarch, and salt, stir together and pour into a medium saucepan on low heat.ĩ. While the cheesecake is cooking, prepare the stove-top pecan pie filling.Ĩ. Pour the mixture into the springform pan with the graham cracker crust and bake for 1 hour, or until the cheesecake no longer jiggles.ħ. Add in the sour cream, flour, 2 teaspoons of the vanilla extract, and the two eggs and gently continue to mix until the cream cheese filling is smooth.Ħ. With a hand mixer, beat until fluffy and fully incorporated.ĥ. Pour the mixture into a 9-inch springform pan and press it evenly into the bottom and halfway up the sides.Transfer to the refrigerator to chill.Ĥ. In a bowl, combine the graham cracker crumbs and melted butter and stir to combine.ģ. 16 ounces cream cheese, at room temperatureĢ.

Pecan tart recipe springform pan