Help with cheesecake pan

My choice would be to use the larger pan because of the slight risk of
undercooked middle with the smaller one. However, either one should
work just fine. As to cooking times, I would figure on 5 minutes less
for the larger pan since the cheesecake will be flatter, and 5 minutes
more for the smaller pan since the cheesecake will be taller. Just
keep an eye on it!

"magicflesh" <[email hidden]> wrote in message
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Quoted message said:

If a recipe for cheesecake calls for a 9 inch pan springfrom pan and I
only have a 8 inch or a 10 inch pan to choose from which one should i
use and do you adjust cooking time??????
Thanks

I hate that! I had a 10" pan and an 8" pan -- I bought a 9" because it
seems that most recipes are for 9". I think I'd use an 8" pan - ONLY
because a 10" pan looks soooo BIG, and who wants a skinny cheesecake --
maybe some, I don't know.

Only made cheesecake once! So don't take my answer for anything but an
uninformed opinion.
Dee Dee

"Dee Randall" <[email hidden]> wrote in message
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Quoted message said:

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

Quoted message said:

If a recipe for cheesecake calls for a 9 inch pan springfrom pan and I
only have a 8 inch or a 10 inch pan to choose from which one should i
use and do you adjust cooking time??????
Thanks

I hate that! I had a 10" pan and an 8" pan -- I bought a 9" because it
seems that most recipes are for 9". I think I'd use an 8" pan - ONLY
because a 10" pan looks soooo BIG, and who wants a skinny cheesecake --
maybe some, I don't know.

Only made cheesecake once! So don't take my answer for anything but an
uninformed opinion.
Dee Dee

I make two Eagle Brand cheesecake..two is the recipe. I may freeze one, or
if I have guests we eat both, at least once a month. I keep it in the 8"
pan. I have frozen it, heated the bottom, warmed it in my glass pie pan and
popped it out whole, cleaned it up with a hot knife, my frosting knife.

It is just an easy and delicious recipe. I also top it with various frozen
berries thawed and sweetened.

Quoted message said:

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magicflesh said:

If a recipe for cheesecake calls for a 9 inch pan springfrom pan and I
only have a 8 inch or a 10 inch pan to choose from which one should i
use and do you adjust cooking time??????

I'd go with the 8-inch. You could lower the temp 25°, but the main
thing is to test it for doneness as you would otherwise. Of course, I
prefer mine a bit underdone - because that's how you get that creamy
texture after it's completely cooled.
--

Practice safe eating. Always use condiments.