Doubling the ingredient of Japanese cheesecake: more time to cook?
I've done a fair share of cheesecake in the past. Now I would like to try this Japanese cheesecake for an upcoming birthday. We'll be around 20 persons, but the recipe is for an 8" round pan, which is not enough. Can-I double the ingredient and put it in a 10" square springform pan? Do-I need to cook it longer?
Best Answer
It's really hard to say, there are many factors to consider: oven size and power, the recipe ingredients, pan size and shape, etc. The recipe calls for an 8" or 9" round pan, I will use an 8" pan in calculations. The main question is area, an 8" pan's area is 50 square inches (that's pi times the radius squared), while the area of a 10 x 10 springform pan is 100 square inches, double that of the 8" pan. Your cheesecake will actually be the same thickness as the pan the recipe calls for, so the the baking time is not going to be dramatically different. It will be a bit longer because the cake area is bigger, that could be just a few extra minutes. Keep in mind that recipes can often be way off in baking times. Other Japanese Cheesecake recipes call for baking an hour, not 30 minutes, for example.
The recipe does not say how to check your cake is done, which is not good. Baking times vary according to many factors, and you should always bake for a result using time as a guideline. Most recipes say to bake until it's a golden brown as your first guideline, given it's actually a souffle I'd use the touch test, ie push it down with a finger, if it springs back up it's done.
My advice would be to make this recipe smaller scale before doubling it, make sure you get the ins and outs right before you make it for dinner guests.
Pictures about "Doubling the ingredient of Japanese cheesecake: more time to cook?"
When you double a recipe do you double time?
If you double a cake recipe, and use two cake pans instead of the one, the dimensions of each pan are going to be the same....For Baking, to double the quantities, try the following:Why is my Japanese cheesecake not rising?
Q: Why did my Japanese cake not rise? A: The temperature for baking Japanese souffl\xe9 cheesecake is important. If the baking temperature is too low, it will not rise well.Why is my Japanese cheesecake not jiggly?
If you cake has not risen at all in the oven, then your initial temperature is too low, or your egg whites were over or under beaten (you want glossy beautiful stiff peaks), or you have over-mixed your final batter. If you don't get a brown top, again the temperature may have been too low.Why is my Japanese cheesecake soggy?
If there is no water bath, the high temperature in the oven will cook the surface and edge of the cake very fast, while the center of the cake is still wet due to the large proportion of fat. As a result, the cake can be over-baked on its side and surface while under-baked in the center.How To Make Japanese Cheesecake (Recipe) スフレチーズケーキの作り方（レシピ）
More answers regarding doubling the ingredient of Japanese cheesecake: more time to cook?
Answer 2
I can't vouch for any of this since this is the first time I've heard of this cheesecake style but if it's cooked in a water bath, there should be fairly little risk of it cooking unevenly because of the larger size. (I did make a bunch of different cheesecakes with that method and they usually turned out well.) Use a thermometer to check for doneness, and make sure to leave ample time for it to cool and set.
Sources: Stack Exchange - This article follows the attribution requirements of Stack Exchange and is licensed under CC BY-SA 3.0.
Images: Pixabay, Ryutaro Tsukata, Ryutaro Tsukata, Valeria Boltneva