I have had a great deal of success making this cheesecake recipe for friends and family. It’s very basic and actually very easy if you follow instructions, and hard to mess up- even a cracked surface in the main part of the cake won’t show with the sour cream layer on top, and it has to be really overcooked to get noticably dry (or grainy). Dressed up with care and imagination and paired with a nice contrasting sauce, it has a real wow factor. I can post the recipe (or upload pics!) if anyone is interested. The specifics shouldn’t matter, I don’t think, for my question here.
I need some advice regarding scaling down the recipe to single serving amounts. Specifically with baking times, but any other things I ought to have a heads-up on in advance are more than welcome.
I need to mass produce the recipe in tiny single sized springform pans, I’m guessing they will be between 3-5" across. (I haven’t seen them yet)The recipe works perfectly for a “normal” sized springform, between 9 and 11 inches across.
What do I need to know to scale down?
Does the baking time change?
How many little ones can I expect from a single recipe?
Any unforseen hazards to consider?
I could learn all this hit or miss experimentation, but I thought I’d ask here first, as it could potentially save me a deal of effort (not to mention money!) Also, any novel decorating ideas are welcome.
The thing is- I’m quite green but have been taken for a pro and am afraid of bungling it and the resulting humiliation.
Thanks in advance,
BB