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.