upsizing a cheesecake recipe

[The Penguin]

I have a recipe for a cheesecake that calls for an 8" pan.

If I wanted to upsize it to say, a 10" pan - is it as simple as mathematically increasing all the ingredient quantities?

a 10" springform is approximately 1.56 times the volume of an 8" springform, so a 50% increase in all ingredients should do the trick (and keep me from doing odd things with eggs and syringes )

should cooking times be adjusted as well?

and while I'm on cheesecakes, what is your impression of the Kaiser LaForme pans? They are sold at Williams Sonoma and advertised as "leakproof" (yeah' right)

Thanks!

[kuan]

I can't tell you the times, but in general you wanna bake the cheesecake until it jiggles like firm jello.

Can't say much about the pans either.

Whole lot of good I am.

[jessiquina]

generally you can put between 2.5 and 3 pounds of cream cheese in a 10inch pan. but if your recipe calls for sour cream or mascarpone, keep that in mind. . .

[The Penguin]

well, being new to baking - I need to do it the dummy way of direct proportioning

by that I mean increasing everything by 1/2 in order to get to the finished quantity.

[rat]

An 8 inch square pan is 50.25 square inches PI*R2
A 10 inch is 78.5, so you are correct in assuming you will need 1.56 times the recipe. To bake it I usually take the temperature at the center and turn off the oven when the core temp reaches 156 degrees. It is easy to overbake/underbake the larger sizes of pans.

If you have a banged up pan you can help seal it by locking it with some graham cracker crumbs thrown in where the bottom goes into the sides.