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Nov 14, 2007 09:04 AM

Small cheesecake?

This time of year there is so much sweet stuff around and on top of that we have a few birthdays too, including husband. He loves cheesecake, but every one I look at makes enought for 12. Believe me, our family doesn't need the leftovers : (

Any recipes out there for one that would be good for 4 to 6 servings? Or do I just cut the recipe I have in half and find a smaller pan?

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  1. As long as you can find a small springform pan, I think you'd be fine dividing the recipe. Important: Check the volume of the pans to know how much to cut the recipe, not just the diameter...remember your high school geometry...a pan that is 3/4 the size of the original in diameter will end up just a tiny bit more than half the volume.
    (Volume = pi*radius(squared)*height)

    And sorry if you are giving me (or your computer screen) a "well duh!" look right now, but it's something that I forgot once and it was a giant pain.

    1. I have these individual cheesecake pan from William Sonoma's that I use. Whenever I make small cheesecakes, I would use a regular cheesecake recipe but check the baking time early. I find the smaller the cheesecake, the easier it bakes up. You still use a waterbath, but the smaller surface seem to bake faster and more evenly.

      You'd need to do some testing, but I'd say just start checking at 30 minutes. Gently shake the pan and if the middle jiggles like jello, I'd say it's pretty done. You don't want to over cook.

      1. Both very helpful comments, hadn't considered either the mathematical component nor the baking times. I'll give it a try. Thanks!