All the cheesecakes I have ever done I have had very specific instructions. I need to take my recipe and vary the pan size- not only for the diameter of the pan but for the depth of the pan (2" or 3"). I would like to take my best recipe (cream cheese and sour cream) and adapt it to any size. Is there a for a formula for this? I like to use a water bath, turn off the oven and leave it to finish like that.
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7/9/02 at 6:01am