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Cheese Cake - Hints & Info.




Source of Recipe


CL BB


Recipe Introduction


This information is from a cheese cake cookbook to help adjust a recipe that calls for a 9 inch spring form pan, so that one could adjust the recipe for a different size pan.


List of Ingredients




Simply find the pan size you want to use from the chart belo and multiply the ingredients by the number in parenthesis.

12 inch (1.8)
10 inch (1.2)
9 1/2 inch (1.1)
9 inch (1.0)
8 1/2 inch (0.9)
8 inch (0.8)
7 inch (0.6)
6 inch (0.4)
4 inch (0.2)
This information is handy to have when you need it.


Recipe



Cheesecake is a wonderful desert. They can be frozen, so it's always fun to make one or so for future use,

To Freeze: for best results, freeze the cakes uncovered until firm than overwrap them in double thickness plastic wrap, or place them in a rigid container. Most Cheesecakes can be frozen for up to 3 months.

To Thaw: Remove all wrappings. Place the Cheesecake on a serving plate, and leave in the refrigerator overnight. It can also be left at room temperature for 4 to 6 hours, but the overnight in the refrigerator I think is the best option.