Wayne Boatwright wrote:
> On Fri 21 Oct 2005 03:51:55p, enigma wrote in rec.food.cooking:
>
>
>>i'm making a recipe for cheesecake that calls for a 10"
>>springform pan. the only springform pan i have is a 9". what
>>adjustments do i need to make as far as baking time or whatever?
>> i don't have time to get another pan.
>>lee
>
>
> Baking temperature would not change. Baking time would increase slightly. I
> would bake for the time recommended for the 10" cake, then monitor closely
> and check for doneness. Usually this means that the cake will be mostly firm
> with a slightly softer center. I'm sorry, but I can't offer a precise time.
>

If you bake it longer and do not decrease the temperature, won't the
cake get too dark on top and burn on the bottom?