293153 Thu Jun 12 13:48:51 -0700 2003 5 27 General Chowhounding Topics 0 1602881 I need some help here. An Israeli friend has kindly translated (from the Hebrew) a yummy-sounding recipe for Halvah Cheesecake. Truly, it sounds like a heart attack on a plate--the best kind of cheesecake. What she and I are puzzling over, though, is the pan size. The recipe simply calls for a No. 22 pan. It doesn't even specify the pan type. I'm assuming that since this is a cheesecake, that the pan type is springform. However, I have no clue about the size. Is this some kind of European sizing? Does No. 22 mean a 22-cm (8.5-inch) pan? Thanks for your help. Thu Jun 12 13:48:51 -0700 2003 0 Colleen 1 1602911 Loved your description.. please print the recipe.. Thu Jun 12 18:27:17 -0700 2003 1602881 0 parrot Mom 1 1602942 I would guess that this is a 22 cm pan. To be sure, calculate the approximate volume of the recipe in cups to be sure which pan to use. Thu Jun 12 22:49:43 -0700 2003 1602881 0 saucyknave 1 1602949 If the cheesecake does not have a crust, it might be calling for a cheesecake pan rather than springform. It would be like a cake pan but deeper and with straight sides, rather than slightly sloped as it the case with many cake pans. A lot of Maida Heatter cheesecakes are made in cheesecake rather than cake pans. Thu Jun 12 23:42:22 -0700 2003 1602881 0 Timowitz 1 1602992 yes, a no.22 pan is in cm. bridge kitchenware in NYC has a pan in that size. it's springform. you can safely use a 9" pan,either a loose bottom 2-piece, or springform. it should have 3"sides. if your recipe requires a waterbath then you'definitely need a springform. bridge kitchenware, 214 e. 52d st.NYC,10022 1-800-274-3435 Fri Jun 13 11:15:52 -0700 2003 1602881 0 joan 1 1603004 Thanks, everyone. Most of you agreed with my guess that it was a 22-cm pan. Joan confirmed our guesses, informing me that Bridge Kitchenware in NYC sells these, and 8.5 or 9-inch will work. Tim: It would be a springform, as the cheesecake has a crust of vanilla wafers. Maida Heatter is a dessert goddess as far as I am concerned. Her recipes are generally foolproof and I have learned a lot from her books. For ParrotMom, here is the recipe. Keep in mind that I haven't tried it yet, and some North American ingredients may not be the same as those in Israel. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Halva Cheese Cake From "A Special Israeli Holiday Recipe" by Nira Russo Base: 1 pkg biscuits (I'm guessing vanilla wafers) 100 g (3.5 oz or 1/2 cup) melted butter 50 g (1.75 oz or 1/4 cup) sugar Filling: 750 g (26.5 oz or ~1.5 lbs) 5% fat cheese* 60 mL (1/4 cup) Flour 2 Tbsp. grated orange rind 4 Eggs 450 g (1 lb or 2 cups) melted butter 1 tbsp. Cornstarch 150 g (5.25 oz) Halva, crushed Topping: 1 cup Whipping Cream 30 mL (2 tbsp.) Sugar 150 g (5.25 oz) Halva, crushed Crush/grind the wafers in a food processor. Add the butter while stirring, then the sugar. Grease a 8.5-9-inch (22-cm) springform pan with butter. Press the crumb mixture onto bottom and sides of pan. Combine the cheese, flour, and rind in a food processor. Mix until smooth, then add the eggs, one at a time. Mix the butter and cornstarch together and add. Finally, add the halva and pour the mixture into the crust. Heat the oven to 210C (between 400 and 425F). Bake for 7 minutes, then decrease the temperature to 180C (350F) and bake for one hour. Allow to cool to room temperature, then chill in refrigerator for 2 hours. When chilled, beat together the whipping cream and sugar until stiff peaks form. Spread over cake. Sprinkle crushed halva on top. * I asked my friend to describe the cheese more exactly. She said it's a white, soft-curd cheese she's seen in Israel, but not over here. I think when I make this I will use full-fat cottage cheese or ricotta cheese. If you have any other suggestions, let me know. Note: I've checked other cheesecake recipes. Some have you bake the crust for a short time (at high heat) before putting in the filling, and some do it by baking the two together. Also, most recipes call for opening the oven door at the end of the baking time and allowing the cheesecake to stand in the cooling oven about 30 minutes before taking it out and placing it on a rack to cool. You'll have to use your judgement. Fri Jun 13 12:01:01 -0700 2003 1602881 0 Colleen