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 :D )
should cooking times be adjusted as well?
and while I'm on cheesecakes, what is your impression...