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How to adjust cake recipe..

post #1 of 6
Thread Starter 
Hello! This is my first time on here. Hope someone can help me out. I have a recipe for a Tuxedo Cheesecake that makes one 9-inch cake. I normally use my 9" springform pan, but I'd like to bake several smaller ones. I brought the set of 4" springform pans from Wilton to do it, but I don't know how I should adjust or divide my recipe/cake batter in order to make the cheesecake in the smaller pans. Please help icon_smile.gif

Thanks in advance for your comments and suggestion...I can use all the help I can get icon_smile.gif

Lucy
post #2 of 6
You will probably be able to make 4 of the 4" cheesecakes out of one regular 9" recipe. NO adjustments to ingredients.

Baking time will be much shorter, and you might have to lower the oven temperature after the first 20 minutes. You don't say what the baking instructions are--it would be helpful for you to post them.
post #3 of 6
I make alot of cheesecakes.

If you plan on baking a good deal, I recommend investing in bottomless cake pans. I like Fat Daddio & magic line. I like them far more than springform. The springs wear out & break and the pans warp easily.

I like my 4" to be about 2" tall. I wish I could tell you how many cups that is. Many years ago, I took the time to measure & write it in a book. I've long since forgotten where that is. I make my regular batch of cheesecake batter & fill to 2" tall. Then I use the leftovers to make minis.

www.VeryDeliciousDesserts.com

https://www.facebook.com/pages/Delicious-Desserts/207874222593145

 

It's never "just cake!"

 

You may get a cake for $way to little but you won't get this cake!

Animal
(4 photos)
 
Reply

www.VeryDeliciousDesserts.com

https://www.facebook.com/pages/Delicious-Desserts/207874222593145

 

It's never "just cake!"

 

You may get a cake for $way to little but you won't get this cake!

Animal
(4 photos)
 
Reply
post #4 of 6
Irene is correct, no adjustments to the recipe.

I start the baking at 325 for the 4" versus the 350 for 9". I bake about 30 mins until the middle is jiggly then cut the oven off for another 20. **NOTE** I have a gas oven. Electric ovens are so much easier. You'll need to play with the timing.

The trick to no cracks is cooling in stages. When I had the electric oven, I would turn the oven down to 200 for 10 then off for 10 then crack the door then put the pan on top of the stove.

www.VeryDeliciousDesserts.com

https://www.facebook.com/pages/Delicious-Desserts/207874222593145

 

It's never "just cake!"

 

You may get a cake for $way to little but you won't get this cake!

Animal
(4 photos)
 
Reply

www.VeryDeliciousDesserts.com

https://www.facebook.com/pages/Delicious-Desserts/207874222593145

 

It's never "just cake!"

 

You may get a cake for $way to little but you won't get this cake!

Animal
(4 photos)
 
Reply
post #5 of 6
I have 4 and 4.5 inch pans.

The 4 inch pans make 5 cheesecakes and the 4.5 inch pans make 4 cheesecakes.

I do everything the same, including the water bath. Of course the time changes.
post #6 of 6
I like them far more than springform. The springs wear out & break and the pans warp easilyImage
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