What vessel to use for baking cheesecake
I am wanting to bake my go to cheesecake. It is baked in a 9" springform pan but I want to half the recipe. (Well, I don't really WANT to, but my waistline says I should!!!) Anyways, what type of vessel would work best for this? I am wondering if a large pie plate would work.
Best Answer
A 9" pan has a surface area* of 81?/4 square inches. A 6" pan is 36?/4, or just under half, so the depth will be similar (~10% deeper). 6" springform pans are easy to get. If your existing pan is dead-on 9", you might like a 6 that comes up a little big, as many pans do. Or you could make a 2/3 quantity in a 7" pan, something I often do with 3-egg recipes.
*The factor of ?/4 cancels, so you only need to consider the ratio of the square of the diameters. In fact, because ?/4=0.79≈1, you can often ignore it when converting between rectangular and round pans, given that the limited range of sizes available.
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Quick Answer about "What vessel to use for baking cheesecake"
Two deep-dish pie plates, 9-inch cake pans or 8×4-inch loaf pans would all work well. If you would like to remove the cheesecake from the pan, be sure to line the base and sides with parchment paper first. You could also bake the cheesecake in an aluminum foil pan and cut it away to reveal the cake.What type of pan is used to bake a cheesecake?
Springform pans are called for when making cheesecakes, cakes with loose toppings, and attractive tortes and trifles. This special pan makes it easy to get delicate cakes out of the pan without damaging them, but they aren't a necessity, despite what any recipe says.What utensils do I need to make a cheesecake?
EquipmentCan you bake a cheesecake without a springform pan?
Can you make a cheesecake without a springform pan? Yes, although cheesecake is typically made in a springform pan, you can make it in any dish. Be sure to adjust the cooking time when using different dishes. Shallow dishes will need less baking time and deeper dishes will need more baking time.Can you bake a cheesecake in a regular cake pan?
As a general rule, you can use a regular cake pan instead of a springform pan to bake a cheesecake. Since it'll be harder to remove a cheesecake from a regular cake pan than a springform pan, make sure to place parchment paper in the regular pan before baking the cheesecake.How to use regular pan for cheesecake? | Clever kitchen
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Answer 2
After halving your recipe pour the custard into 4oz ramekin (about 2/3rd full each) until you are out of custard. This will allow you to scale your servings down (or up) to whatever recipe you are using. You might try baking them in a bain marie (water bath) as that would be more forgiving to over cooking as you experiment with times to match the new portion size.
(if you are doing the traditional graham cracker crust you can press that to the bottom of the ramekin then pour)
Answer 3
I suggest that you bake an entire cheesecake, then freeze 1/2 or even 3/4. I have frozen cheesecakes for years without any change in flavor or texture. Also, bakery supply houses supply smaller size springform pans. If your primary reason for making a smaller cheesecake is to reduce your caloric intake, try a reduced-fat or reduced-calorie cheesecake recipe. I have found this type of recipe in "The Joy of Cooking," the old "Woman's Day Encyclopedia of Cooking," and America's Test Kitchen cookbooks. You can also reduce calories in any cheesecake by substituting Neufchatel cheese for the cream cheese. Because my husband has type 2 diabetes, I also substitute Splenda for 1/2 or all the sugar. Good luck!
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