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6" Cheesecakes - HELP!

Last post 09-22-2006 10:58 by meadmilier. 3 replies.
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  • 11-22-2005 11:37 PM

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    6" Cheesecakes - HELP!

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    For my children’s teachers’ Christmas presents this year, I would like to give them the Fudge Truffle Cheesecake found in the 1998 Holiday Recipe Card Collection. However, I would like to use a 6” pan. Last year my husband received a cheesecake from a company called Harry and David (it was a Christmas gift), the cheesecake was no more than an inch to an inch and a half in height and it looked fine, it was actually perfect. Could the Fudge Truffle recipe be split between two 6”inch pans and still come out just as tasty? What adjustments would I need to make to the cooking time or other parts of the recipe so that they will properly turn out? Any help would be greatly appreciated!

  • 11-23-2005 9:30 In reply to

    RE: 6

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    I can help you a little - I have a 7" pan that I use. I will give you proportions for their recipe and you can usually figure from there - figuring what fraction of your recipe that would be and dividing the recipe accordingly. I have somewhere written down whether my 7" is 3/4th of the full recipe but can't locate that right now. Anyhow, will give you this and you can probably figure from there. This one has 1 lb. cream cheese, 1/2 c. sugar, 2 eggs, and 10 oz. semisweet chocolate + vanilla. The crust is 10 whole graham crackers and 1/3 c. butter. That should give you an idea of the volume that the pan could hold and yours would hold just a bit less. Cooking time for this one is 50-60 minutes and it is one of those that they advise you to turn off oven and leave in there till cool. I hope I have helped you somewhat.

  • 11-23-2005 7:28 PM In reply to

    RE: 6

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    I use two 6" pans for 1 10" springform recipe. Fill the pans all the way to the top. Sometimes there will be just a tiny bit left over- maybe 1/2 a cup of filling.

    I still cook the 6" cakes at the normal temp., but they will need to be checked sooner for doneness. It has been my experience that these smaller cakes cook much better and have a better consistancy because they aren't in the oven as long.

  • 09-22-2006 10:58 In reply to

    RE: 6

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