Help! Using a 8" springform instead of 9"
....making a cheesecake using an 8" springform instead of a 9". I plan to make the recipe as it reads, but I'm not sure how much batter to leave out. The recipe calls for the cheesecake, plus a sour cream topping to be added after baking. I'm worried I'm going to have a huge mess, if I fill the pan too much with the original batter.
Any ideas/tips on how much batter I should leave out?
Have you made the recipe before? (ie do you know how much this recipe will plump up while cooking?)
Otherwise - I would leave some of it out, because I'd rather have a skinnier cheesecake than have a big fat mess.
Mathematically speaking, if you have a pan with a height of 2"' (for argument's sake), an 8" diameter will have a capacity of about 6 cubic inches less than that of a 9" pan. Volume = pi x radius-squared x height. So I'd leave out a cup or so, see how it looks.
I would leave out about one/fifth of the batter. To figure that out, I calculated the area of an 8-inch pan and an area of a 9-inch pan (which is pi times the radius squared). Then I figured out the ratio of the areas, and that told me how much to leave out. (There is probably an easier and more accurate way, but this kind of approach has worked for me so far.)
I'm a cookbook editor and I think I can help. A 9-inch springform holds 10 cups, and an 8-inch springform holds about 8 cups so kary's answer is about right. Measure the batter and if it's 10 cups, leave out two cups. Otherwise, pour in batter to reach about two-thirds of the way up the depth of the pan. Cheesecakes typically don't rise as much as flour-based cakes, so even if it reaches the top, it will deflate as it firms up and as it cools.
Would adding a parchment collar help also, just as a safety net. Make sure to spray it or use whatever you're using so it can "climb" up the sides if it needs too. Done this with quiches that I make in springform pans because I love the look of a tall quiche.