Hey there. I am in a fix. I bought everything to make my standard cheesecake, which I have made successfully countless times in my springform pan. The pan is GONE. I don’t know where it went.
I have everything ready to go to make it.
So my question: Can I just make this in a square pan (something rectangular and smaller than a 9X13)? Should I adjust the baking time(s)? Is this doomed to fail? I have a regular 9X13 as well, but I think it is too large.
I kind of need an answer fast, I’m supposed to make this this evening for dinner tomorrow.
I realize there are issues here beyond pan sizes, but here is a very handy-dandy reference for pan sizes and volumes, if you don’t have the size a recipe calls for.
Until recently I never did cheesecake in a springform or a waterbath. My favorite, to-die-for cheesecake is done in a 9x13 pan, baked. Never a dry corner. No fuss, no muss, no elaborate timing.
I’ve baked excellent no-crust cheesecakes (which are more like a baked cheesecake pudding) in a greased 9" glass pie dish (of course you can pat a graham cracker crust in before pouring in the batter). Never had a problem! I made one last week, I put the dish in a hot water bath, about 325 degrees for 45 minutes till it seems firm but a bit jiggly in the center. Took it out, cooled 10 minutes,spread with sour cream and a bit of sugar, put it back in for 10 minutes more. It was excellent, so simple. (Though a 9" pie pan makes a smaller cheesecake than a springform. I baked the excess batter in a cupcake pan and took them out earlier.)
