Hi All,

Can anyone supply information regarding recipe adjustment for different pan sizes? I can modify the ingredient quantities, but how about baking times?

If I move a recipe for an 8" springform to a 10 inch springform or vice versa, how will that affect the baking time?

Cheers!

By d. on Tuesday, February 22, 2000 - 09:40 pm: Edit

I usually do not go by baking time, more by touch and sight. Usually all my cheesecakes are 10", baked at 225 sans water bath for about 1.5 to 2 hours. When you shake the cheesecake, about a 2" circle in the center should just jiggle slightly and the surrounding area should look set. The cheesecake will set more as it cools.
Regarding the recipe adjustment, I usually just double, triple or multiply the recipe a number of times for my projected needs. I'm sorry I cannot give you an exact formula. To know the exact amount for different pan sizes you'd have to know the weight of batter each cheesecake size is.
Hope this helps you somewhat.