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Dec 3, 2012 07:40 PM

Cheesecake, can I double recipe for 10' pan

I usually bake my cheesecake in an 8' spring form pan, no issues with cracking etc. I would like to use this same recipe for 10' cheesecake. I prefer the look of a cheesecake that almost as high as the 3' pan when batter is poured into it. What I'm hoping to achieve is two fold, end results, more cheesecake but smaller slices for guest. Any direction would be fab!! Thanks

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  1. the best way to do it is to measure the volume of batter each pan can hold - then you can easily calculate how much you need to scale up the recipe. just use water to measure the capacity of each pan, subtract the 8-inch volume from the 10-inch to determine the difference.

    of course you could also double your the recipe, fill the 10-inch pan, and use the leftover batter to make cheesecake pops or swirl it into brownies ;)

    1 Reply
    1. re: goodhealthgourmet

      Good idea GHG, cakepops yummy. Thanks!!

    2. I can't tell for sure from the wording of your question, but it sounds like you want the cheesecake to be as tall in the 10" diameter pan as it is for your 8" diam pan. If that's the case, increase your recipe by 50%.

      Reasoning: given that the area of a circle = PI * radius * radius, and ignoring the PI factor since both pans have that multiplier,
      For the 8" pan we have 4*4 = 16
      For the 10" pan we have 5*5 = 25.

      To find out how much more area the 10" pan is than the 8" pan is, divide 25 by 16.
      25/16 = 1.5625, or about 1.5.

      3 Replies
      1. re: 1MunchieMonster

        WoW 1MunchieMonster that is some fab math speak!! I guess I could have call my friend who's a physicst ha ha. I'm very impressed. I must have been absect the day my teacher taught the class these wonderful math techniques.

        Yes I would like the cheesecake to be topped off once it is baked. Thank you much for your problem solving. Math is a beautiful language, you speak well. ...Pony

        1. re: 1MunchieMonster

          O dear, I was a bit hasty. What about the cooking time? Isn't going to take longer to bake since there will be more batter in a larger pan and in that should it be baked at a lower temp? Thanks

          1. re: Rubberpony

            I haven't done experiments with cooking time and I don't think it scales with the same precise math. I would start checking about 15 minutes after the baking time for the 8" pan and take it out when it's still slightly jiggly in the center (or whatever your recipe calls for in terms of doneness checks).

        2. And if this helps you any, the recipe I use (and I use a 10" pan) uses 5 bricks of cream cheese, and it's filled to the top.

          5 Replies
          1. re: Violatp

            Hi Violatp

            I do have a very specific recipe that is well liked. It's a Key Lime Cheesecake, thus far it has not failed me and I didn't want to start experimenting with my inferior math skills since baking a cheesecake isn't cheap these days. Thanks for your suggestion.

            1. re: Rubberpony

              I know! Isn't it nuts? I actually haven't made mine in well over a year since the cream cheese alone can cost almost $20.

              1. re: Violatp

                Yes. Costs have gone up a lot. Would you mind Violatp posting your cheesecake recipe that you add 5 portions of cream cheese to? Also I'm guessing it is the 8oz size?

                1. re: Rubberpony

                  It's the Cook's Illustrated classic NY cheesecake recipe with a few tweaks. I love crust, so I double the crust portion of the recipe, I use a bit more vanilla, a touch more salt. I haven't made it in so long now I'm not sure where my crusty old sheet is! But, I can dig it up. :-)

                  Oh, and yes, the 8 oz size. 2.5 pounds of cream cheese for one cake. Decadent, for sure, but so damn good.