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May I use a 12 inch springform pan......

14 years ago

.....instead of a 10 inch one my cheesecake recipe calls for? I did try to google the answer - I know it seems like a dumb question but I am just getting my hands into baking and cooking and I only have a 12 inch springform pan. The recipe uses 16 oz cream cheese, 16 cottage cheese, and 16 ounces of sour cream so there is alot of filling. I just do not want to mess this up for I am taking it to my son's home. I know it will be not as high - I guess I just would like some reassurance from you all here pretty please. I thank you in advance for helping me!! Take care and have a wonderful Thanksgiving!!!

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Comments (9)

loves2cook4six
14 years ago
It definitely won't be as high and you want and you will need to cook it for a shorter time so watch it. Check maybe 3/4 of the way through the recipe time and very frequently after that BUT do not open the oven to do so. Opening the oven can cause your cake to fall. I jiggle the WHOLE oven to see how jiggly the cake is but truthfully, too much of a jiggle can cause collapse too.
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cefoster
Original Author
14 years ago
Thank you....the recipe calls to bake it in a 350 degree oven for an hour and then to turn the oven off and let it rest in there for 2 hours and then into the refrigerator. I am hoping that it does not turn out looking like a giant pancake LOL!! Thank you for your help!! I surely appreciate it.
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This is how we did it at the restaurant where I used to work- works for both baked and unbaked cheesecakes. 1. Make sure your springform base is the right way up. The "lip" should be facing down, so that once you remove the sides the cheesecake is resting on a flat surface. 2 Grease the whole tin well. You may wish to line the sides, but don't line the bottom with baking paper or anything else. It will only get all scrinched up underneath and be a PITA when you're trying to remove the cheesecake. 3. Get a large, wide, kitchen palette knife. Starting carefully at one edge, slide it across the bottom of the cheesecake, working it between the springform base and the crust of the cheesecake. Be sure you have loosened the entire bottom. 4. Now, again using the palette knife, gently slide the cheesecake off the springform base and onto the serving plate. Don't lift, slide :-) 5. Enjoy your cheesecake!
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I have a set or cheapo tin lined whatever.....they work just fine! I also have a "nice" heavier one...had it for years and years, no idea what brand but it works... well better than the el Cheapo which may leak. The only ones I didn't like were the dark ones....think bakers secret...the crust got too brown. Seems in the past I lost a lot of the thing from the bottom of a spring form pan...I would bake a cheesecake, take it somewhere and leave the leftovers and I guess they would just toss that "disposable" pan! I have learned....if I leave a cheese cake I remove it from my pan! Linda C
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eileenlaunonen
14 years ago
I always bake my cheesecake in a water bath prevent cracking
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maureen_me
14 years ago
The larger pan is 44% bigger than the smaller one, so if you increase all your ingredients by slightly less than half, you'll have enough to fill the larger pan to the same proportion that the original mixture would fill the smaller pan. The baking time will be longer, but the result will be less pancakey and more cheesecakey.
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cefoster
Original Author
14 years ago
Thank you all for helping me!! I realize that I really need to go and get a 10 inch one as my son's refrigerator is very compact and he will not have enough room for a monster cheesecake LOL!! I will go and get one tomorrow quick - thank you all again!! You all are the nicest folks on this forum!!
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hawk307
14 years ago
Coleen: That sounds like a lot of filling.
I only use 15 ounces of Ricotta and 1 pack of Phila.Cream Cheese and 3 eggs. It fills the 10 1/2 Springform Pan.

Don't forgret to turn the bottom of the springform pan over, so the recess is facing down.
You will be able to slide a knife across the bottom, to remove the cake.
Lou
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lindac
14 years ago
The amount of filling is fine for a 10 inch pan or a 12 inch pan...
Lou stated his recipe on another thread that was about the same volume as yours used 6 eggs and milk orange juice ans butter in the batter and he used a 9 1/2 inch pan...he even posted a picture of the cake and it looks fine.
I think you will be fine with a 10 inch pan... or a 12 inch....but remember to adjust the cooking time.
Linda C
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annie1992
14 years ago
I agree, LindaC, my pumpkin cheesecake has 24 ounces of cream cheese, 1 1/2 cups pumpkin and 1/4 cup maple syrup as well as 1/2 cup heavy cream. That's 5 1/4 cups of liquid (plus eggs, sugar, etc). It gets baked in a 9 inch springform.

Colleen's recipe has 6 cups of ingredients, plus eggs/sugar/etc so a 10 inch pan would be fine and a 12 inch pan would be thinner but still OK.

As mentioned, watch the cooking time and adjust.

Annie
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hawk307
14 years ago
Lindac:
You're Right but I goofed on that Cheese Cake too,
although it was good.
I thought it would overflow, so I put the rest of the batter in an 8 inch Corning Ware.
It made a 3/4 inch Cheese Cake ???

The one in the Photo would have been higher yet.
Lou
0

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