Help! How do I make a cheesecake for 50 people? A really big springform pan? Will it cook in the middle? Should I use a regular 14 inch pan and hope it pops out?

you could use a square or rectangular pan and line it with parchment for easy removal. Let the paper extend over the sides of the pan so there is something to lift. The pieces would be cut into squares. To make cheesecake slices, you will have to make two. I think the largest springform is 12", because any bigger and it won't bake well.

wow, I've never made one that big...why not make a tiered cheesecake???? A few of them..in different sizes.......I've heard of people getting orders for wedding cakes in all cheesecake before so I know they can be tiered.

If you do decide to make one big one I've heard that if you put it in a water bath it will bake evenly. Good Luck!

it seems to me I have seen someone do them in cupcake papers and do individual ones.
just a thought

You can use just about any size pan as long as you have room in your oven to put it in a pan at least two inches larger on each side and fill it with at least an inch of water. I made a cheesecake (and carved it into the outline of a bottle) last week end to feed 40. I used 11 x 15 rectangle and put it in my 12 x 18 rectangle and put enough water in it to come 1/2 way up the sides. Cooked for an hour at 350. Cut the oven off, leave door closed for one hour, prop oven door open about and inch or so and let cool completely. Leave in the frig overnite and it will be ready to remove.

I like the tiered idea or maybe do 1 fancy one with some individual cheesecakes to go with it. I know if it were me...I would mess up trying to bake a really big one!

Good luck!

I have to make cheesecake for 300 (9" rounds) so I have to figure how many to do. I also have to figure out pricing. Seems over whelming.

I am also looking for a good new york cheesecake recipe. These cakes are to go around a large chocolate fountain.

you can cook a cheesecake in any pan.....if you want to use the 14" (which would feed 40)...just cover it with reynolds wrap and put a circle of parchment paper on the bottom....spray with pam.......then after you cook it...( i would cook it at a lower temp maybe 250 to 300.... for a longer period of time - i never use a water bath....but that's personal preference)...and it cools put in the refrig over nite.....when you are ready to get it out of the pan.....take a large baking sheet and flip over ( it wouldn't hurt to use another piece of parchment paper here to make sure it doesn't stick to the baking sheet)...get your cake circle on it and flip back over.....I know this works....i did a 14' layer for my daughters wedding cake....good luck.....hope this helps....let me know if you need any more info....do you know how you plan on decorating it yet??Donna

thank you all for your help. I did find a 14 and a 16 inch cheesecake pan - sort of like a springform, but the bottom comes out. I thought if I baked it in a water bath it'll cook all right. I can't do individual one's, i tried that route! it's for a bar mitzvah candle lighting ceremony.

i'll let everyone know how it goes...

You don't need any special pans...you can use your regular 3" tall 14 and 16 inch cake pans. Just line them with buttered parchment (cut a circle to fit the bottom and then collar the pan; butter both sides) and bake in a water bath.

The Cake Bible has the best NY style cheesecake recipe I've ever had in my life, and it consistently turns out beautifully. I've never had one crack (a sign of overbaking...which spells cheesecake failure because the texture is no longer creamy).

Bake as directed above (water bath, cool in oven - but I don't crack my oven door open), and then refrigerate overnight.

To remove, cut another parchment circle and place on top of the cheesecake. Dip the cheesecake pan in warm water for a few moments to melt the butter on the parchment and run a knife around the inside of the pan between the parchment and the pan. Use a cardboard cake circle 2" smaller than your cake pan, place on top of cheesecake, flip it out and then immediately invert it onto your serving platter.

Works every time!