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How to Increase 9" Cheesecake to 10"?

kodiakid's picture

I want to make the Dulce de Leche cheesecake from the March 2010 issue.  I need to serve 12 and would prefer to make a 10" rather than 9" cheesecake.  I don't make cheesecakes often and am unsure how much to increase the ingredients to successfully make the 10".  Can any of you more experienced cheescake bakers help me?  Thanks so much!

Gretchen25's picture

I don't think it will make (post #71191, reply #1 of 3)

I don't think it will make that much difference. Your baking time will be slightly less. I would be pretty sure you could serve 10 for cheesecake from a 9" pan also.

sbreckenridge's picture

scaling up cheesecake (post #71191, reply #2 of 3)

Hi kodiakid,

Having eaten a lot of these cheesecakes in the test kitchen, I can definitely say that Gretchen's right, even at 9 inches, I think it's a pretty good serving size divided among 12 people!

That said, if you really want to scale it up, I'd suggest making the recipe once as written so you see how thick the crust is, how full it is when the filling goes in, what it looks like when it's fully cooked (the right amount of "jiggle"), etc., THEN scaling up the crust, filling, and topping by, say,  one-and-a-half times the recipe to fill the 10 inch--just keep in mind that you'll likely have some leftovers of crust, filling, topping, and it will require more baking time. 

Hope that's helpful.

Sarah Breckenridge
Web Producer, 

Pielove's picture

scaling up! (post #71191, reply #3 of 3)

Great answer Sarah!  I agree that you probably won't need to scale up-- that is a lot of very rich cheesecake. If you do scale up, the area of a 9-inch pan is about 254 square inches and the area of the 10-inch pan is 314 square inches, about 25% larger.  Scaling up by 50%, as Sarah suggested, will ensure that you have enough-- maybe even enough for an extra mini-cheesecake for the freezer.  Just keep in mind that you may not want to use it all.

pie (r-squared)