8-Inch Cheesecake

Creamy, classic 8-inch cheesecake with a buttery crust and smooth baked filling. A reliable dessert for special occasions or any time you want an elegant treat.

This 8-inch cheesecake is rich, smooth, and perfectly balanced with a crisp buttery crust. It is an ideal dessert for celebrations, holiday tables, or whenever you want a bakery-style cheesecake at home. The recipe uses simple ingredients and a gentle baking method to help prevent cracks and create a silky texture.

Ingredients

• 1 1/2 cups graham cracker crumbs
• 1/4 cup granulated sugar
• 6 tablespoons unsalted butter, melted
• 24 oz cream cheese, softened
• 3/4 cup granulated sugar
• 2 tablespoons all-purpose flour
• 1 teaspoon vanilla extract
• 1/4 cup sour cream
• 3 large eggs, room temperature
• 1 tablespoon lemon juice
• 1/4 teaspoon salt

Instructions

1. Preheat the oven to 325 F. Grease an 8-inch springform pan and line the bottom with parchment paper.
2. In a medium bowl, combine the graham cracker crumbs, 1/4 cup sugar, and melted butter until the mixture looks like wet sand.
3. Press the crumb mixture firmly into the bottom of the prepared pan. Bake for 10 minutes, then remove and let cool.
4. In a large bowl, beat the cream cheese until smooth and creamy, scraping down the sides as needed.
5. Add 3/4 cup sugar and the flour, then mix until fully combined and glossy.
6. Mix in the vanilla extract, sour cream, lemon juice, and salt.
7. Add the eggs one at a time, mixing on low speed just until incorporated after each addition. Do not overmix.
8. Pour the batter over the cooled crust and smooth the top.
9. Place the pan on a baking sheet and bake for 50 to 60 minutes, until the edges are set and the center still has a slight wobble.
10. Turn off the oven, crack the oven door open, and let the cheesecake rest inside for 1 hour.
11. Remove from the oven and cool completely at room temperature.
12. Cover and refrigerate for at least 6 hours, preferably overnight, before slicing and serving.