Pan Size Impact: Cheesecake Edition

Changing the pan size when making a cheesecake will affect the height of the cheesecake, the cooking time, and the amount of batter and crust required. For example, if you use a 7-inch pan instead of a 9-inch pan, you will need to reduce the recipe by one-third. The baking time will also be slightly shorter.

Adjusting the ingredients

If you are using a round pan, you can calculate the volume by filling the pan with water, then pouring the water into a measuring cup. For example, an 8-inch cake pan has a volume of 8 ounces and takes about 6 cups of batter. If you are using a different shape, you can calculate the volume mathematically, or by filling the pan with water and pouring it into a measuring cup, as above.

Once you know the volume of your pan, you can adjust the ingredients accordingly. As a general rule, if your new pan is larger than the one specified in the recipe, you will need to increase the amount of each ingredient. If your new pan is smaller, you will need to reduce the amount of each ingredient. For example, if you are going from a 9-inch cheesecake to a 7-inch cheesecake, you could reduce the recipe by a third.

It is worth noting that changing the pan size will affect the height and cooking time of your cheesecake but not its flavour or texture. You may also need to adjust the baking time and temperature to ensure your cheesecake cooks evenly. If your new pan is larger and shallower than the original, you will need to increase the oven temperature and decrease the baking time. If your new pan is smaller and deeper, you will need to do the opposite: decrease the temperature and increase the baking time.

It is also important to remember that the batter should only fill the pan by one-half to two-thirds, to allow for rising. So, even if you have adjusted the ingredient quantities, if your pan is not big enough, you may have some batter left over. You can use this to make a few cupcakes, rather than overfilling your pan.

Baking time

Changing the pan size for a cheesecake will affect the baking time and the height of the cheesecake. The general rule is that the more surface area there is, the faster the cake will bake.

For example, if a recipe calls for an 8-inch round pan and you use a 9-inch round pan, your cake will likely bake faster as there is more surface area exposed. Conversely, if a recipe calls for a 9-inch round pan and you use an 8-inch round pan, the batter will be deeper and will need to bake for longer.

If you are using a 7-inch pan, reducing the recipe by a third is recommended. This will result in a cheesecake that is similar in height to a 9-inch cheesecake, just smaller. The baking time will also be roughly the same, perhaps reducing the time by about 5 minutes.

For a 6-inch cheesecake, the same ingredient amounts as the 7-inch can be used, resulting in a slightly thicker cheesecake. The baking time will be slightly longer—around 5-10 minutes more.

If you are making a 4-inch cheesecake, the recipe will make two 4-inch cheesecakes, as that is how the pans are usually sold. To make a single cheesecake, the ingredient measurements can be halved. The baking time for two 4-inch cheesecakes is around 45 minutes, with the same cooling times as the larger cheesecakes.

It is important to note that the batter should only fill the pan by one-half to two-thirds to allow for rising.

Pan substitutions

Changing the pan size will affect the height of your cheesecake and its cooking time, but not its flavour or texture. If you are using a larger pan, you will need to increase the temperature and decrease the baking time. If you are using a smaller pan, you will need to decrease the temperature and increase the baking time.

For example, if your recipe calls for an 8-inch cake pan and you only have a 9-inch, increase the oven temperature by 25 degrees F and decrease the bake time by a quarter. If your pan is 1 inch larger, more surface area will be exposed, and the liquid in the cake batter will evaporate quicker, which means it will bake faster.

If you are using a smaller pan, the batter will be deeper, and you will need to decrease the temperature and increase the baking time.

If you are using a springform pan, you will need to wrap the bottom in foil to avoid leaking. The baking time will also be much longer for a thicker cheesecake.

If you are using a regular pan, you can line the inside of the cake pan with parchment paper. After chilling the cake overnight, warm the base of the pan with warm water for a minute, then place a plate on top of the pan and flip it upside down. The cake should slide down. Place a second plate on top of the cake and quickly flip the cake again so that it is right side up.

You can also calculate the volume of your pan and adjust the batter accordingly. Many cake pans have their sizes marked on the bottom. To measure how much your cake pan will hold, fill it with water and then pour the water into a liquid measuring cup. Bear in mind that the batter should only fill the pan by one-half to two-thirds to allow for rising.

Water bath

A water bath is a crucial step in the cheesecake-making process, as it ensures a smooth, creamy, and crack-free dessert. The water bath method involves placing the cheesecake pan inside a larger pan filled with hot water, creating a humid environment that promotes even baking and prevents the cheesecake from drying out, sinking, or cracking.

Step 1: Prepare the Springform Pan

Start by wrapping the outside and sides of your springform pan with two layers of heavy-duty aluminium foil. This creates a waterproof barrier that prevents water from seeping into your cheesecake. You can also use a heat-safe oven bag or a slow cooker bag as an extra layer of protection.

Step 2: Prepare the Water Bath Pan

Choose a larger baking pan, roasting pan, cake pan, or sauté pan that can accommodate the springform pan inside. It should be a couple of inches larger than the springform pan. Place a dish towel at the bottom of the larger pan to prevent the springform pan from sliding.

Step 3: Add the Cheesecake Crust and Filling

Follow your recipe instructions to prepare the cheesecake crust. After baking the crust, let it cool, and then add the cheesecake filling. Some recipes may require you to blind bake the crust, so ensure you follow the specific instructions for your chosen recipe.

Step 4: Create the Water Bath

Place the filled springform pan inside the prepared larger pan, which will now act as your water bath pan. Carefully pour hot water into the water bath pan, ensuring it reaches about halfway up the sides of the springform pan. Be cautious not to splash water into the cheesecake batter.

Step 5: Bake the Cheesecake

Place the entire setup into the preheated oven and bake according to your recipe instructions. The water bath ensures even baking and helps maintain a gentle heat environment, preventing the cheesecake from overcooking or browning too much.

Step 6: Cool the Cheesecake

After baking, remove the cheesecake from the oven and let it cool in the water bath for about 45 minutes. Then, transfer it to a wire rack and allow it to cool until it reaches room temperature, which can take about 2 to 3 hours. During the cooling process, run a knife around the inside edge of the springform pan occasionally to loosen the cake.

Step 7: Refrigerate and Serve

Once the cheesecake has cooled to room temperature, wrap the pan tightly in plastic wrap and refrigerate it until it's completely chilled. This can take about 3 hours. Finally, carefully remove the sides of the pan and slide the cheesecake onto a serving platter. Your creamy and crack-free cheesecake is now ready to be enjoyed!

Preventing cracks

Changing the pan size when making a cheesecake will affect the height of the cheesecake and its cooking time, but not its flavour or texture. Here are some tips to prevent cracks in your cheesecake:

• Use a water bath: Baking the cheesecake in a water bath makes it extra creamy. To set up a water bath, wrap the cheesecake pan in foil to prevent water from seeping through the cracks of the pan. Then, set the cheesecake in a roasting pan or another large baking dish and fill it with a few inches of water. Finally, put the whole contraption in the oven.
• Don't overbake: Your cheesecake is done when the outer ring of the cake is slightly puffed and fairly firm, but the inner circle still jiggles like barely set Jell-o. A few toasty golden spots are fine, but if you see any small cracks forming, immediately move on to the cooling step.
• Let it cool slowly: Gradually cooling the cheesecake is crucial to preventing cracks. Leave the cheesecake in the turned-off oven with the door cracked for about an hour, then remove it from the water bath and let it cool completely on the stovetop. When you remove it from the water bath, run a thin-bladed knife around the edge to ensure the cake isn't sticking to the pan, as this can also cause cracks as the cake settles.
• Always chill the cheesecake: After all the careful baking and slow cooling, the cheesecake still needs to be chilled in the fridge to finish setting. This step is crucial for achieving the perfect cheesecake texture—don't rush it.
• Add cornstarch or flour: Adding a little bit of cornstarch or flour to the cheesecake batter helps prevent cracking and makes the cake easier to cut into clean slices. However, it does change the texture of the cheesecake, making it more firm and sturdy.

Frequently asked questions