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upsizing a cheesecake recipe

post #1 of 7
5/6/08 at 3:55pm
Thread Starter 
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 of the Kaiser LaForme pans? They are sold at Williams Sonoma and advertised as "leakproof" (yeah' right)

Thanks!
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post #2 of 7
5/8/08 at 6:33pm
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. :D
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post #3 of 7
5/8/08 at 8:21pm
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. . .
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post #4 of 7
5/8/08 at 8:41pm
Thread Starter 
well, being new to baking - I need to do it the dummy way of direct proportioning :D

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

;)
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post #5 of 7
5/9/08 at 10:45pm
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.
Fluctuat nec mergitur
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post #6 of 7
9/15/08 at 5:35am
I would not cook the cheesecake for more than the original recipe even if I increase the amount of ingredients... It is better to undercook than overcook it I guess.
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post #7 of 7
9/17/08 at 4:34pm
I have noticed that if my cake recipe is for a 8 inch pan that when I am using a 10" pan I have doubled the recipe. I tried just doing an extra 1/2 recipe but it came out thinner than the 8" recipe. I wonder why, the math doesn't add up?

I have doubled for my cheesecakes before as well and if it comes out a little thicker when placed in the pan then with the 8" then you can just adjust the temp and cooking time. Also, with extra batter, you can use your muffin pan (jumbo, regular or mini) and make individual ceesecakes which turn out great for entertaining. No serving mess and you can have bite size so if you have multiple flavors everyone can try a little. Just an idea.

For me, a cheesecake is done when the center is slightly firm but still has a little jiggle to it. You don't want it to brown or crack so I agree it is better to underbake a cheesecake then over bake.

I make a lot of cheesecakes and I have always found they are somewhat forgiving and temperatures and cooking times can be played with once you know what to look for.

I am not sure about the pan either. Good luck! I love a good cheesecake!
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