7 inch cheesecake
I just purchased a 7" springform cheesecake pan. Can anyone help me with a cheesecake recipe for it. (There are just 2 of us and the larger cheescakes are too large for us). Thanks
I make cheesecakes in ramekins with a circle of parchment on the bottom. I will usually get 6 from a recipe , and I freeze 5 of them. Cheesecake freezes beautifully. So if you don't find a smaller recipe (or like me, when you try to halve the recipe you find there isn't enough volume there to manipulate to make it airy enough) put the rest in ramekins or wide mouthed half pint jars, anything ovenproof and small with a flat bottom.
I also bought a 7" springform pan for making smaller size cheesecakes than the usual 9" size of most cheesecake recipes.
For any recipe that calls for a 9" X 2" pan, you can convert it to a 7" x 2" size by using a conversion factor of 60%. That is a calculation based on the formula for the volume of a cylinder The 9-inch pan holds 127.3 cubic inches. The 7-inch pan holds 77 cubic inches. Your measurements don’t need to be exact, but as close as reasonably possible. I know you can’t exactly measure out 60% of an egg.
The cooking times required will also be somewhat less. That’s something you may have to estimate and experiment with.
The cheesecake recipe I use most often is the one from the Carnegie Deli. It’s a bit more involved than most other cheesecake recipes because of the 2-step baking process. But the additional time is definitely worth it. You can find the original recipe here:
At the moment I can’t locate my list of ingredient measurements that I previously converted to make a 7" x 2" cheesecake from this recipe. If you'd like, I’can post it later after I find it.
re: Sam D.
I just convert my recipe like Sam D. Although, most of my recipes are in by volume and have lots of fractions in the recipes, so rather than converting using 60%, I multiply by 2/3. A little extra batter in the cheesecake doesn't make any difference, other than to baking time.
I estimate the egg using average 50g for whole egg, 20 g yolk, 30 g white. So if the recipe called for 1 egg and I converted it to 2/3, I would use the whole yolk and about half the white. Doesn't have to be precise.
Wish I could help.
I have a 7" springform and a smaller one too. I use them for overrun. They bake just like a conventional cheesecake just start checking for doneness sooner.
Hope someone can give you quantities.
I would like to add a little aside: I have found that when I try to make a smaller amount of cheesecake, I have trouble getting enough air in it, it all gobs up around the beaters. That's why I freeze the extra.
I recently bought the "after market" beater blades (paddle) for my Kitchenaid mixer (they aren't made by kitchenaid) that have the little windshield wiper-looking rubber thingies on the side and they have significantly affected the texture of my cheesecake for the better. The rubber blades scrape the bowl on each pass. My cheesecake is much fluffier.
I got them at a local kitchen store, Kitchen Kaboodle, but I have seen them at least 5 places since. Here is a link. BTW, they aren't cheap, but they have so positively affected my baking, I love them, and I buy them for gifts for all my friends who have compatible mixers.
Unbelieveably Hard to Find 7" Cheesecake Receipe! My pans also came with a recipe, but I lost it (didn't get it scanned in time). If the manufacturer sends me the recipe again, I'll post it.
Joyful 7” Creamy Cheesecake
1 1/4 c. graham cracker crumbs
3 Tbsp. sugar
5 Tbsp. melted butter
2 8 oz. packages cream cheese (Philly or organic)
1/2 cup + 2 Tbsp. + 2 tsp. sugar (or more or less LOL)
2 large eggs
2 Tbsp.. heavy cream
2 Tbsp. (heaping) sour cream
1/2 tsp. grated lemon zest (I don't use)
1 tsp. vanilla
1. Have ingredients at room temperature
2. Mix first 3 ingredients for crust and press into 7 inch springform pan -- bottom and up sides about 1/2 inch
3. Bake crust in 350 oven for 10 minutes, then let it sit . An alternate method is to put in freezer for 20 minutes.
4. Set oven to 325
5. Soften cream cheese a bit in microwave, then beat in large bowl until smooth, 30-60 seconds, scraping sides and beaters.
6. Gradually add sugar and beat until smooth and creamy, 1-2 minutes
7. Beat in 1 egg at a time, just until incorporated, scraping after each addition.
8. Add remaining 4 ingredients and beat on low speed until mixed.
9. Scrape batter into pan and smooth top.
10. Place pan on large sheet of heavy duty aluminum foil and fold up sides.
11. Set pan in larger pan and put in oven. (I don't do a true water bath-I just put a
pan with water in the oven, so you can skip step 12 if you don't either).
12. Pour boiling water into larger pan until it is about halfway up sides of cheesecake pan.
13. Bake for 50-60 minutes. The edges will look set but the center will jiggle when pan is tapped.
14. Turn off oven and prop door open with wooden spoon or oven mitt and let cool in oven for 1 hour.
15. Remove to rack and let cool completely before unmolding.
16. Refrigerate at least 6 hours in refrigerator, preferably over night.