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Anyone know anything about baking?

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cpals

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I'm trying to make a cheesecake for tomorrow and failed to realize that a pie pan is different than a springform pan (which it calls for). It says to cook for 60 minutes, but I have two regular pie pans cooking in the oven. Should I leave it for the whole time since it's about half the thickness or cut the cooking time in half?

http://allrecipes.com/Recipe/C...Cheesecake/Detail.aspx
 
Cooking time will definitely be less. Best bet is to monitor the cooking and pull it out when the center is near solid. Toothpick inserted into the center is a good way to see if the center is near solid. The cheesecake will finish cooking while cooling, so as long as it is near solid you will be a ok.
 
Insert wooden skewer into the cake, a toothpick will do as well. When it starts coming out clean (nothing sticking to it) then you know it's done. If not yet brown at this point put the oven on high broil and lightly brown.
 
yah what waffleironhead said.Make sure to keep it in the waterbath while you bake it. I believe Alton Brown on foodnetwork during his cheesecake episode made his cheesecake with a normal pan. So its all okay, the problem is removing it. Make sure you grease the sides pretty well so when you plop it out it wouldn't be as difficult. If the regular pans that you have allow for the same volume as a spring form pan, then keep the cooking time the same. But yah monitor it as you go it will still wiggle a little bit when you pull it out. When you put it in the fridge it'll firm up for sure. Good luck.
 
yah what waffleironhead said.Make sure to keep it in the waterbath while you bake it. I believe Alton Brown on foodnetwork during his cheesecake episode made his cheesecake with a normal pan. So its all okay, the problem is removing it. Make sure you grease the sides pretty well so when you plop it out it wouldn't be as difficult. If the regular pans that you have allow for the same volume as a spring form pan, then keep the cooking time the same. But yah monitor it as you go it will still wiggle a little bit when you pull it out. When you put it in the fridge it'll firm up for sure. Good luck.
 
That's the exact recipe I use and it's delicious. For a less thick cake you'll have to wing the baking time a little. The ideal way to do cheesecakes is to bake in a water bath and to let it cool in the oven to eliminate cracking on top. So you want to undercook it a bit, but I have no idea how long in this case. Do it about half as long as the recipe calls for and hope for the best.
 
The best way to find out is to test it. Poke a toothpick in there. If there isn't much liquidy stuff, its done. I've never used a waterbath to make cheesecakes. Heck, I don't even know what a waterbath is! Btw, make sure you add lots of sugar and cream cheese.
 
The important thing about pies is that if the inside is slightly undercooked, it isn't as big a deal. Now if you were cooking a cake, you'd have a problem. Good thing a cheesecake is a PIE
 
Originally posted by: Chronoshock
The important thing about pies is that if the inside is slightly undercooked, it isn't as big a deal. Now if you were cooking a cake, you'd have a problem. Good thing a cheesecake is a PIE
Click to expand...

This.
 
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