HOME > Chowhound > Home Cooking >


Cheesecake Questions...Recipe for 8 inch? Sour cream?

I have never made cheesecake but I got an 8-inch spring form pan for Xmas (I've never made one, because I never had the correct pan).

Well....I haven't found many recipes for an 8-inch pan, would a 9-inch recipe work in it? I guess I would have a little left over batter...?

I found this recipe that sounds good: Rose Levy Beranbaum's

My only concern is that is has A LOT of sour cream in it (which I notice a lot do). If a recipe has more sour cream in it will it not as dense??? I would like to make a plain, rich, dense, YUMMY first cheesecake =



  1. Click to Upload a photo (10 MB limit)
  1. Here's one for an 8" pan. I've made it many times and it's always turned out well. It's a go to base when i want to add a fruit topping.

    1. Sour cream will generally give a lightly, though more complexly tangy, cheesecake. It will also make the custard come together more easily, which is nice too! If you're looking for a dense weighty cheesecake I would go with something a little more traditional (in the sense of 3-4 packages of cream cheese).

      I personally do enjoy this kind of cheesecake -- something that feels, to me, a little more refined and creamy.

      A 9in recipe will work, but yes, you will have extra custard, and you'll have to monitor your cooking time a bit. An 8in cake will cook faster than a 9in cake.

      As a cheesecake fanatic... I would suggest (I know... I know...) ditching the springform. They are horrible. Plus, you may have noticed I've been calling this cake a custard all along -- which is what cheesecake is! And the best way to cook a custard is? That's right, in a water bath, which NO springform will tolerate.

      6 Replies
      1. re: mateo21

        Yeah, that waterbath thing and springforms :-( I do a double wrap of foil around my pan.

        1. re: mateo21

          Have to disagree on ditching the springform. Heck, where I worked making cheesecakes in batches of a dozen or so, we used cake rings that didn't have a bottom at all. We just placed the ring on a piece of foil and then twisted it in such a way that the water didn't get in. Still do the same thing with my springforms.

          1. re: mateo21

            I've never used a waterbath, and my cheesecakes are great!

            1. re: wyogal

              I always use a springform and a water bath, now for 35 years. no problem and I think the waterbath makes a better cake.

              1. re: magiesmom

                I'm not saying there is a problem WITH using a water bath. I just never bother.
                and mine turn out fine.

                1. re: magiesmom

                  Me too. Always a springform wrapped in heavyduty foil in a waterbath and never a problem with leaking, cracking etc. I always line the bottom with a piece of parchment that extends a bit between the bottom and the ring and it makes it so easy to get the cake off the pan and onto a serving plate.

                  I like flavored cheesecakes more than plain 'ol traditional and epicurious.com has several good ones that call for an 8" pan.

            2. I make cheesecakes by throwing together 3 packages of cream cheese, 3 eggs, about a cup of sugar, some dollops of sour cream (maybe just 1/4 cup), about 1 1/2 tblsp. of cornstarch, some flavoring, our favorite being a couple of teaspoons almond extract. I pour that over a standard graham cracker crust that I've pressed into the springform pan (not sure, but I think I use the bottom upside down so that the rim of the bottom sits below the top surface of the bottom piece), a little of the crust going up the sides a bit.
              Then I bake at about 325F until it is just slightly jiggly in the middle.
              For our Christmas cheesecake this year, I swirled some raspberry filling over the top part of the cheesecake before baking. It turned out great, no need for any other topping (unless it's whipped cream).
              Yes, that's how I do it, turns out well every time.
              I also make a savory cheesecake, no sugar in the filling, and swirl in chipotle in adobo (pureed, strained pulp), topped with a mango/jalapeno compote/sauce. I still need to do some work on the crust, experimenting with corn meal, corn chips, pepitas.... if anyone has a savory tex-mex-new mex. type of crust, I'm open to suggestions!!

              1. Junior's recipe (from their cookbook) will give you a nice, rich, dense cheesecake.

                1. I use 24 oz oz of cream cheese, 3/4 cup sugar, pinch of salt, 3 large eggs, 3/4 cup sour cream and 3/4 tsp vanilla in my basic cheesecake. I've done both an 8" and 9" springform. The only difference is that in the 8" I'll add 2 Tbs cornstarch to help with the deeper lift of the cake. I NEVER do waterbaths. Way too much trouble and it's not necessary. I prebake my crust at 350 deg F for 10-12 minutes and let it cool. Then I turn the oven down to 275 deg F. I bake the 8" cheesecake for 70 minutes, then turn off the oven and let it sit for about 30 minutes. DO NOT OPEN the oven door. The 9" is done perfectly with 60 minutes of baking, then sitting in the turned off oven for 30 minutes. I do not use cornstarch in the 9" (unless it's for my son and he just likes the texture better as a result of the cornstarch). In both cases, the cheesecake is done when the center (a couple inches in diameter) is still jiggly. After it sits in the turned off oven, I just open it up, give a quick jiggle and if it needs more time, just quickly shut the door and let it sit longer. When done, I remove it to a rack for about 15 minutes, run a knife around the sides and let it sit until it completely cools. Then it goes in the fridge overnight. Perfect cheesecake every time...never any cracks.