On Sat, 03 Sep 2005 19:57:29 GMT, "Vox Humana" >
wrote:

>
>"Chuck" > wrote in message
.. .
>> Anyone have any web sites or tables for adjusting cheesecake bake
>> times or temps when using a recipe for a 10 spring form ,, in a 5 or 8
>> inch spring form? Where to start?
>> Also,, of all the cooking newsgroups.. is there a better one that I
>> should ask this in?
>> Thanks
>> Chuck
>
>Cheesecake is best baked at a low temperature for a long time. Using a
>water bath is also helpful. Therefore, I wouldn't change the temperature.

The recipe that I've been using calls for 475 for 12 minutes then 300
for 50 minutes, followed by a cool down routine..

>Baking time will be less for the 5 inch cake - maybe 45-50 minutes vs. 60-75
>minutes for the larger sizes. The most important thing is to know how to
>tell if the cake is done. In your oven it may be significantly different
>than in my oven. If this is a one-of, then just check after about 45
>minutes and then every 10 minutes thereafter. If you are going to make
>these cakes on a regular basis, note the time it took the first few batches.
>

Ok.. How do I know if my cheesecake is done?
In the past I've just followed the time set forth in the recipe..