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Cheesecake in a sheet pan?

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Howdy, 'Hounds!
I have an event coming up at the end of June and have a special request for cheesecake!
I have a few great recipes lying around, but wanted to serve the dessert as little bite-sized pieces. Has anyone made a cheesecake in a sheetpan before?

Here's what I was thinking:
1) Pour water into the sheet and then into a measuring cup to determine the volume of the sheetpan- then scale the recipe accordingly.
2) Line the pan with greased parchement, then make a simple grahm cracker crust and go up the sides of the pan. I will probably parbake the crust. (thoughts?)
3) Make the filling, then add to the pan, leaving 1/4 inch clearence
4) Set up a second sheet in the oven beneath the first filled with water to keep the oven moist.
5) cook according to the usual method, but start checking for doneness after about 30 minutes.
6) Chill completely, then cut in the pan, wrap, then bring to the event still in the pan

Questions:
Should I parbake the crust? With or without an eggwhite wash?
Should I use a recipe with extra eggs to set the custard more firmly, or should I go with a gelatin or no-bake style?
If I do bake, will I need a real waterbath or will the shallow custard set fast enough?

Your thoughts?
TIA

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  1. Hi, I have made cheesecake in a sheet pan. I like gelatin-based, no bake cheesecake and also think it's a lot easier than having to do the whole waterbath thing (especially on a large scale), but maybe that's just me. I do recommend baking the crust for maybe 8 mins., to keep it crisp. Cool completely. Fill & chill. Then you can cut and transport it or cut it later on.

    1. You could make a cheesecake bar cookie, like this one:

      http://allrecipes.com/Recipe/Cheeseca...

      You could do the water thing to measure the volume or you could multiply width by length (assuming an inch). I just eyeball it and approximate. Allrecipes lets you change the number of servings and adjusts quantities.

      1 Reply
      1. re: chowser

        I make cheesecake bars in 8 x 8 tins alot. This past weekend I did a classic baked cheesecake filling (cream cheese, eggs, sugar, vanilla on a cookie crust (prebaked-cooks up crunchy and holds everything together-avoid a crumb crust at all costs). I poured the cheesecake filling over the still warm crusts and baked as is . Waterbath-are you kidding? Let cool completely and top with whatever topping you like. This weekend it was fresh lemon curd but I've done sour cream, chocolate ganache, blueberries, etc. Keep in fridge until very cold and use a pizza cutter dipped in hot water for each cut and you will end up with 16, 2 inch squares per tin. Amazingly good.

      2. Have you thought of using mini-muffin tins for bite-sized cheesecakes?

        1. Hi, I'm resurrecting this old thread to ask if anyone has made a cheesecake bar without any crust at all -- just a thin layer of cheesecake mixture (say, 1" thick) in a cookie sheet or cake pan? The reason I ask is that I'd like to do a square cake with alternating layers of red velvet cake and cheesecake, and this seemed to be the easiest way. I'd cut the cookie sheets of red velvet and cheesecake into two squares each and get a 4-layer cake that way. Do you think this could work, or would the crustless cheesecake just be a gummy mess when I tried to take it out of the pan. Has anyone ever seen any recipes for something like this? Thanks, ninrn

          11 Replies
          1. re: ninrn

            Yes, that's when I use a muffin tin instead of a large round or sheet. I use cupcake papers inside the muffin tin and pour the batter into the cupcakes liners. Works just fine.

            1. re: HillJ

              i do this often. i have even served it to children who say that they hate cheesecake but love cupcakes. :)

              1. re: HillJ

                So if I were baking crustless in a square or round cake pan, do you think the best thing would be to line with parchment?

                1. re: ninrn

                  See this recipe, which is for cheesecake bars (lemon-blueberry with crust) for a good technique for lining the pan with parchment paper:

                  http://www.foodnetwork.com/recipes/ty...

                  As you can see, it instructs to cut the parchment paper long enough that it hangs over the sides and can be used to lift the cooked cheesecake out of the pan. I made this recipe recently, for the first time, and this technique worked like a charm. The bars lifted out intact.

                  1. re: masha

                    Thanks, masha and HillJ, This is very helpful.

                    1. re: ninrn

                      Happy to help, happy baking!

                  2. re: ninrn

                    Yes, I agree with the tips masha is providing. I use the cupcake liners for the same reason in either small batches or when I prefer to make small rounds as part of a larger dessert tray. Parchment is ideal for this.

                    1. re: ninrn

                      Yes, use parchment. Leave it in place when you slice the squares. Place your red velvet square atop the cheesecake. Flip, then peel off the parchment.

                      1. re: greygarious

                        Thanks, greygarious, The thing is, I wanted to do one 8"X8" square cake or a 9" diameter round cake. At that size, do you think I could still get the sheet of cheesecake to stay in one piece?

                        1. re: ninrn

                          If you have a peel or rimless cookie sheet that you can slice under the cheesecake parchment, and some help or luck in flipping, you might pull it off. If you are worried, cut the layer in half and move half at a time. Better to line up two even halves than to piece together a jigsaw of broken bits.

                          1. re: greygarious

                            Ah, excellent suggestion. Even if I have to do it in a few pieces, I guess it can all be squidged together since it's cheesecake. Thanks again.

                2. Wanted to let you know about a tutorial I watched recently that I thought might give you an interesting option. You can cut your cheesecake in squares then dip in "chocolate" coating. Here is the link to the tutorial.

                  http://cakecentral.com/b/tutorial/cak...

                  1. The confiterias of Buenos Aires, back in the late 'forties and early 'fifties, were often run by European refugees who baked European and a standard offering was small squares of cheesecake which were on a pastry crust rather than the graham cracker-type crust we use. I don't see why that wouldn't be do-able and you wouldn't need a water bath if you used a crust. I would look online for a British "short" pastry or find a bar cookie recipe with a shortbread-type base. If you are serving a crowd another option would be the 1980s thing of putting a vanilla wafer in each indentation of a mini-muffin tin and covering it with cheesecake mixture. Bake and then top with some kind of fruit topping like canned cherry pie filling > bite-size cheesecakes. If you did this in small aluminum foil muffin cups set on a cookie sheet you could produce them by the zillion.