View Full Version : Help! Baking question
01-24-2006, 02:35 PM
Hi. I have a recipe that I use all the time for irish cream cheesecake (it's wonderful!) I always use a 9" springform pan as that's what it calls for. Well, my pan is at a friend's and I have to make another cheesecake. I have a 10" pan here. Can I use this? HOw would I adjust the time and temp? The recipe is to bake at 325 for 1 hour and 20 mins. Thanks so much.
01-24-2006, 08:36 PM
I have never had any real success making cheesecakes in the wrong size pan. I think a lot of the texture of the cheesecake comes from the filling being a certain thickness. If you have to use the wrong size pan, I would leave the oven the same temperature and start checking it for being set at around 50 mins.
I would go recover my pan from the friend's house. Pan size is pretty important. Even if you succeed in baking it with a lower time and/or temp, it won't have the same texture. If you need to use the larger pan, then increase the amount of batter. In other words, adapt the recipe quantities to the pan. That would restore things.
Dans La Cuisine
01-26-2006, 06:55 PM
Try cooking the cheese cake for 55 min instead of 1 1/2 hrs. turn the oven off( DO NOT OPEN THE DOOR!) leave it in the oven for another hour. You will have the creamest cheese cake without any cracks.
02-24-2006, 07:20 AM
Why would you leave your pan at a friends house?
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