Because dense, creamy cheesecakes can be easily damaged by inverting them onto cooling racks or plates, they require special two-piece springform pans with removable sides. If, like many amateur bakers, you don't regularly make cheesecakes, flourless cakes, ice cream cakes or pudding tortes, you may not own springform pans in a variety of sizes. Since cheesecake recipes are commonly designed for 8-, 9- or 10-inch pans, you may need to adjust the recipe if the size of your pan doesn't match the recipe. To adjust a cheesecake from a 9-inch pan to a 10-inch pan, you need to increase the amount of each ingredient by 20 percent.
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Adjust the amount of each ingredient in the 9-inch crust by multiplying its measurement by 1.2. For example, a typical graham cracker crust for a 9-inch pan calls for 2 cups of graham cracker crumbs, 3 tbsp. of sugar and 5 tbsp. of melted butter. To fill a 10-inch pan, you'd need 2.4 cups of graham cracker crumbs, or 2 cups plus a scant 1/2 cup; 3.6 tbsp. of sugar, or 3 tbsp. plus a generous 1/2 tbsp.; and 6 tbsp. of melted butter.
Adjust the amount of each ingredient in the filling by multiplying its measurement by 1.2. A basic New York-style cheesecake recipe designed for a 9-inch pan calls for 40 oz. of cream cheese, 1 1/2 cups of sugar, 3 tbsp. of cornstarch, 5 large eggs, 1 tbsp. of vanilla extract and 1 cup of heavy cream. To fill a 10-inch pan, you'd need 48 oz. of cream cheese; 1 4/5 cup of sugar, or 1 full cup plus a generous 3/4 cup; 3.6 tbsp. of cornstarch, or 3 tbsp. plus a generous 1/2 tbsp.; 6 large eggs; 1.2 tbsp. of vanilla extract, or 1 tbsp. plus 1 generous tsp.; and 1.2 cups of heavy cream, or 1 cup plus a scant 1/4 cup.
Bake the 10-inch cheesecake at the same temperature as you would the 9-inch cheesecake. Because it's larger, it will take slightly longer to finish baking, but you should check it for doneness at the same time you would check a smaller cheesecake. If the center looks wet and shiny, it needs to bake longer. The cheesecake is done when its center looks firm.
Never increase baking temperature to hasten the baking process of a larger cheesecake. Increasing the oven’s temperature, even by a few degrees, is likely to result in a cracked cheesecake.
If you don’t have enough ingredients on hand to increase each one by 20 percent, fill the 10-inch pan with the 9-inch cheesecake. Because the pans are close enough in size, you’ll be able to make the crust a little thinner to fit the larger pan. The filling will also be thinner, requiring a shorter baking time. Check a thinner cheesecake for doneness at least 20 minutes before the indicated baking time, and check it every few minutes thereafter to avoid overbaking.
You can adjust a 9-inch cheesecake to fit any size springform pan. For a 9 1/2-inch pan, multiply the measurements by 1.1; for an 8 1/2-inch pan, multiply by 0.9; for an 8-inch pan, multiply by 0.8; for a 7-inch pan, multiply by 0.6 and for a 6-inch pan, multiply the measurements by 0.4.