Substitute for 9" Springform: 8" or 10"? (Making cheesecake)
blake murphy wrote:
> On Sun, 22 Feb 2009 15:10:55 -0500, flitterbit wrote:
>
>> Andrew wrote:
>>> Hi all,
>>>
>>> I have two springform pans, an 8" and a 10" one, but not the 9" pan
>>> that is called for in a cheesecake recipe I am making. I have never
>>> made cheesecake before, so I'm not sure if something about it's
>>> consistency would dictate which size substitute to go for (ie, it runs
>>> liquidy, so use a smaller pan, etc).
>>>
>>> Thanks for your help!
>> >
>> >
>> I think I'd probably choose the slightly larger pan in order to be sure
>> there was room for all of the filling, but others here might have a
>> different opinion. Also, whether to go larger or smaller would be
>> dictated by how much filling your recipe produces; you don't want to
>> fill your pan to the brim. Cheesecake batter is typically more on the
>> liquid than the solid side.
>>
>> In any event, here's a link on pan substitution that you might find useful:
>>
>> <http://www.baking911.com/pantry/substitutes_pansizes.htm>
>
> thanks for this, flitter. i bookmarked it for future ref.
>
> your pal,
> blake
>
>
You're welcome!
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