AboutElyse Grau Expertise I can answer any questions about baking. The only thing I'm not too good at is baking pies, nor do I know much about high altitude baking.
Experience I have been baking for over 30 years. One of my hobbies is creating recipes, most of those for baked goods. I made my own wedding cake. Currently I prefer to bake healthier things. I use a lot of whole wheat and other whole grain flours, and prefer to use less sugar or sugar substitutes in my baking. I do a lot with fruit.
Thank you for answering my previous question. I have a new question about cheesecake and the springform pan size. I plan to make this http://www.marthastewart.com/recipe/classic-cheesecake. It asks for a 9-by-3-inch springform pan but I just have a 8-inch springform pan. How should I reduce the ingredients accordingly?
I really appreciate your help :)
Glady
Answer Glady:
There's probably only about 1/2-3/4 c difference between the two. I would just make the full recipe and then bake the excess separately. You can make mini-cheesecakes in muffin tins, or just bake the filling in a casserole dish. Cheesecake freezes well, so you could just freeze the extra one and do something with it another time. You can also buy mini-springform pans (I have both 6" and 4" ones) and bake one of those alongside the larger one.
