quick question

enigma said:

i'm making a recipe for cheesecake that calls for a 10"
springform pan. the only springform pan i have is a 9". what
adjustments do i need to make as far as baking time or whatever?
i don't have time to get another pan.
lee

Either cut down the recipe by 10%, or use the recipe as is, making
sure the batter will not overflow and bake it in a slightly cooler
oven for a longer time. Or, you can use 90% of the batter in your 9"
pan and make a tiny cheesecake with the left over batter.

enigma said:

i'm making a recipe for cheesecake that calls for a 10"
springform pan. the only springform pan i have is a 9". what
adjustments do i need to make as far as baking time or whatever?
i don't have time to get another pan.

You need to increase the cooking time a little because it will be
deeper and need more time to cook through to the centre.

"Wayne Boatwright" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

On Fri 21 Oct 2005 03:51:55p, enigma wrote in rec.food.cooking:

Quoted message said:

i'm making a recipe for cheesecake that calls for a 10"
springform pan. the only springform pan i have is a 9". what
adjustments do i need to make as far as baking time or whatever?
i don't have time to get another pan.
lee

Baking temperature would not change. Baking time would increase slightly.

Here comes the RFC light bulb.

For a smaller cake why would the time increase? Shorter no?

Dimitri

On Fri 21 Oct 2005 03:51:55p, enigma wrote in rec.food.cooking:

Quoted message said:

i'm making a recipe for cheesecake that calls for a 10"
springform pan. the only springform pan i have is a 9". what
adjustments do i need to make as far as baking time or whatever?
i don't have time to get another pan.
lee

Baking temperature would not change. Baking time would increase slightly. I
would bake for the time recommended for the 10" cake, then monitor closely
and check for doneness. Usually this means that the cake will be mostly firm
with a slightly softer center. I'm sorry, but I can't offer a precise time.

--
Wayne Boatwright *¿*
_____________________________

http://tinypic.com/eikz78.jpg

Meet Mr. Bailey

On Fri 21 Oct 2005 04:37:32p, Dimitri wrote in rec.food.cooking:

Quoted message said:

"Wayne Boatwright" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

On Fri 21 Oct 2005 03:51:55p, enigma wrote in rec.food.cooking:

Quoted message said:

i'm making a recipe for cheesecake that calls for a 10"
springform pan. the only springform pan i have is a 9". what
adjustments do i need to make as far as baking time or whatever?
i don't have time to get another pan. lee

Baking temperature would not change. Baking time would increase
slightly.

Here comes the RFC light bulb.

For a smaller cake why would the time increase? Shorter no?

Dimitri

I interpreted the OP to mean that the same amount of batter would be used
in the smaller diameter pan, in which case it would be thicker and require
at the very least the same amount of baking time, perhaps more due to
increased thickness. Most springform pans are tall enough to accomodate
additional batter.

Because I like a thicker cheesecake, I often use a recipe for a 9" cake
and bake it in an 8" pan. It takes slightly longer to bake.

--
Wayne Boatwright *¿*
_____________________________

http://tinypic.com/eikz78.jpg

Meet Mr. Bailey

Wayne Boatwright said:

On Fri 21 Oct 2005 03:51:55p, enigma wrote in rec.food.cooking:

Quoted message said:

i'm making a recipe for cheesecake that calls for a 10"
springform pan. the only springform pan i have is a 9". what
adjustments do i need to make as far as baking time or whatever?
i don't have time to get another pan.
lee

Baking temperature would not change. Baking time would increase slightly. I
would bake for the time recommended for the 10" cake, then monitor closely
and check for doneness. Usually this means that the cake will be mostly firm
with a slightly softer center. I'm sorry, but I can't offer a precise time.

If you bake it longer and do not decrease the temperature, won't the
cake get too dark on top and burn on the bottom?

On Fri 21 Oct 2005 05:05:45p, Margaret Suran wrote in rec.food.cooking:

Quoted message said:

Wayne Boatwright said:

On Fri 21 Oct 2005 03:51:55p, enigma wrote in rec.food.cooking:

Quoted message said:

i'm making a recipe for cheesecake that calls for a 10"
springform pan. the only springform pan i have is a 9". what
adjustments do i need to make as far as baking time or whatever?
i don't have time to get another pan. lee

Baking temperature would not change. Baking time would increase
slightly. I would bake for the time recommended for the 10" cake, then
monitor closely and check for doneness. Usually this means that the
cake will be mostly firm with a slightly softer center. I'm sorry, but
I can't offer a precise time.

If you bake it longer and do not decrease the temperature, won't the
cake get too dark on top and burn on the bottom?

I suppose that could happen, but when I bake a 9" recipe in an 8" pan, I
don't degrease the temp and it comes out perfectly.

--
Wayne Boatwright *¿*
_____________________________

http://tinypic.com/eikz78.jpg

Meet Mr. Bailey

Wayne Boatwright said:

On Fri 21 Oct 2005 05:05:45p, Margaret Suran wrote in rec.food.cooking:

Quoted message said:

Wayne Boatwright said:

On Fri 21 Oct 2005 03:51:55p, enigma wrote in rec.food.cooking:

>i'm making a recipe for cheesecake that calls for a 10"
>springform pan. the only springform pan i have is a 9". what
>adjustments do i need to make as far as baking time or whatever?
>i don't have time to get another pan. lee

Baking temperature would not change. Baking time would increase
slightly. I would bake for the time recommended for the 10" cake, then
monitor closely and check for doneness. Usually this means that the
cake will be mostly firm with a slightly softer center. I'm sorry, but
I can't offer a precise time.

If you bake it longer and do not decrease the temperature, won't the
cake get too dark on top and burn on the bottom?

I suppose that could happen, but when I bake a 9" recipe in an 8" pan, I
don't degrease the temp and it comes out perfectly.

I have to assume that you know this from experience. You bake much
more than I do. I usually follow the recipe to the last dotted "i"
and do not dare to experiment when it comes to cake pan sizes. :o)

On Fri 21 Oct 2005 05:48:19p, Margaret Suran wrote in rec.food.cooking:

Quoted message said:

Wayne Boatwright said:

On Fri 21 Oct 2005 05:05:45p, Margaret Suran wrote in rec.food.cooking:

Quoted message said:

Wayne Boatwright wrote:

>On Fri 21 Oct 2005 03:51:55p, enigma wrote in rec.food.cooking:
>
>
>
>>i'm making a recipe for cheesecake that calls for a 10"
>>springform pan. the only springform pan i have is a 9". what
>>adjustments do i need to make as far as baking time or whatever?
>>i don't have time to get another pan. lee
>
>
>Baking temperature would not change. Baking time would increase
>slightly. I would bake for the time recommended for the 10" cake, then
>monitor closely and check for doneness. Usually this means that the
>cake will be mostly firm with a slightly softer center. I'm sorry, but
>I can't offer a precise time.
>

If you bake it longer and do not decrease the temperature, won't the
cake get too dark on top and burn on the bottom?

I suppose that could happen, but when I bake a 9" recipe in an 8" pan, I
don't degrease the temp and it comes out perfectly.

I have to assume that you know this from experience. You bake much
more than I do. I usually follow the recipe to the last dotted "i"
and do not dare to experiment when it comes to cake pan sizes. :o)

Yes, I sometimes vary pan sizes for many types of cakes. Temperature is
usually constant from size to size, but timing can vary considerably,
depending on how much the pan size varies.

Cheesecake batter is fairly flexible. Most cheesecakes are baked at
temperatures much lower than regular cakes so the risk of burning is
minimal. Also, if a water bath is used, this further reduces the risk of
over-baking or burning.

Margaret, I've always followed the premise that baking, particularly cakes
and breads, is chemistry. I, too, follow the recipe to the letter except,
perhaps, for the pans I use and the baking time. I will also sometimes add
nuts or fruits or adjust flavorings, but only on a recipe that I've made
previously. The relationship of liquid to dry ingredients and leavening
must follow a formula if they're to work well.

--
Wayne Boatwright *¿*
_____________________________

http://tinypic.com/eikz78.jpg

Meet Mr. Bailey

On Fri, 21 Oct 2005 22:51:55 +0000 (UTC), enigma <[email hidden]>
connected the dots and wrote:

~i'm making a recipe for cheesecake that calls for a 10"
~springform pan. the only springform pan i have is a 9". what
~adjustments do i need to make as far as baking time or whatever?
~ i don't have time to get another pan.
~lee

Cheesecake is a kind of pudding or custard, so pour any excess into
any other custard dishes you have that are ovenproof, and bake with
the big cake. Check halfway through the regular cooking time to see
if they have firmed up.

maxine in ri