Cheesecake Recipes Using A 10 Springform Pan

Because dense, creamy cheesecakes can be easily damaged by inverting them onto cooling racks or plates, they require special two-piece springform pans with removable sides. If, like many amateur bakers, you don't regularly make cheesecakes, flourless cakes, ice cream cakes or pudding tortes, you may not own springform pans in a variety of sizes. Since cheesecake recipes are commonly designed for 8-, 9- or 10-inch pans, you may need to adjust the recipe if the size of your pan doesn't match the recipe. To adjust a cheesecake from a 9-inch pan to a 10-inch pan, you need to increase the amount of each ingredient by 20 percent.

Adjust the amount of each ingredient in the 9-inch crust by multiplying its measurement by 1.2. For example, a typical graham cracker crust for a 9-inch pan calls for 2 cups of graham cracker crumbs, 3 tbsp. of sugar and 5 tbsp. of melted butter. To fill a 10-inch pan, you'd need 2.4 cups of graham cracker crumbs, or 2 cups plus a scant 1/2 cup; 3.6 tbsp. of sugar, or 3 tbsp. plus a generous 1/2 tbsp.; and 6 tbsp. of melted butter.

Adjust the amount of each ingredient in the filling by multiplying its measurement by 1.2. A basic New York-style cheesecake recipe designed for a 9-inch pan calls for 40 oz. of cream cheese, 1 1/2 cups of sugar, 3 tbsp. of cornstarch, 5 large eggs, 1 tbsp. of vanilla extract and 1 cup of heavy cream. To fill a 10-inch pan, you'd need 48 oz. of cream cheese; 1 4/5 cup of sugar, or 1 full cup plus a generous 3/4 cup; 3.6 tbsp. of cornstarch, or 3 tbsp. plus a generous 1/2 tbsp.; 6 large eggs; 1.2 tbsp. of vanilla extract, or 1 tbsp. plus 1 generous tsp.; and 1.2 cups of heavy cream, or 1 cup plus a scant 1/4 cup.

New York Baked Cheesecake

Bake the 10-inch cheesecake at the same temperature as you would the 9-inch cheesecake. Because it's larger, it will take slightly longer to finish baking, but you should check it for doneness at the same time you would check a smaller cheesecake. If the center looks wet and shiny, it needs to bake longer. The cheesecake is done when its center looks firm.

Never increase baking temperature to hasten the baking process of a larger cheesecake. Increasing the oven’s temperature, even by a few degrees, is likely to result in a cracked cheesecake.

If you don’t have enough ingredients on hand to increase each one by 20 percent, fill the 10-inch pan with the 9-inch cheesecake. Because the pans are close enough in size, you’ll be able to make the crust a little thinner to fit the larger pan. The filling will also be thinner, requiring a shorter baking time. Check a thinner cheesecake for doneness at least 20 minutes before the indicated baking time, and check it every few minutes thereafter to avoid overbaking.

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You can adjust a 9-inch cheesecake to fit any size springform pan. For a 9 1/2-inch pan, multiply the measurements by 1.1; for an 8 1/2-inch pan, multiply by 0.9; for an 8-inch pan, multiply by 0.8; for a 7-inch pan, multiply by 0.6 and for a 6-inch pan, multiply the measurements by 0.4.Cheesecake is my husband, Michael’s, favorite dessert. In fact, the first time I met my future mother-in-law over 20 years ago, she told me the way to her son’s heart was through his stomach – and whenever she wanted him to do anything as a child, she bribed him with a slice of NY cheesecake. A traditional lady she may be, but I got the message loud and clear: learn to make a good cheesecake!

Though the ingredients are simple, cheesecake can be a little intimidating to make. Because cheesecake is a custard, it needs to be baked gently in a water bath, and you have to worry about the surface of the cake cracking, as well as over or undercooking. However, with the right recipe and a few pointers, a creamy, crack-free NY-style cheesecake is totally doable, even for beginners.

This recipe makes a classic New York-style cheesecake with a buttery graham cracker crust and rich, dense filling made from cream cheese, eggs, sugar, sour cream, vanilla, a hint of lemon, and a few tablespoons of flour.

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Cream cheese is the key ingredient, so I recommend using a good brand, like Philadelphia. Though it is used most often as a spread for bagels, cream cheese is used to make many wonderful desserts, like pumpkin cheesecake, no-churn ice cream, trifles, and frosting.

Flour might seem like an unusual addition – not all cheesecake recipes incorporate it – but it’s the secret to success. A little starch helps prevent the cake from cracking and also makes the filling lighter and fluffier.

You’ll need a 9 or 10-inch springform pan and 18-inch heavy-duty aluminum foil. The springform pan features sides that can be removed from the base, so you can release the cake easily without having to flip the whole pan over (this would be a disaster with cheesecake). Springform pans, however, are notorious for leaking. Since the cheesecake bakes in a water bath, the foil prevents the water from seeping in during baking. If you’d like to try another technique that doesn’t require wrapping the pan in foil, you can place your springform pan inside a larger cake pan (see how it’s done here) or purchase a silicone wrap for your pan.

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You will also need a stand mixer or an electric hand mixer for mixing the batter and a large roasting pan for the water bath.

Wrap the springform pan with one large piece of heavy-duty aluminum foil, covering the underside of the pan and extending all the way to the top. Repeat with another sheet of foil for insurance. Spray the inside of the pan with nonstick cooking spray.

Press the crumbs into an even layer on the bottom of the prepared pan. Bake the crust for 10 minutes, until set. Remove the pan from the oven and set aside. Reduce the oven temperature to 325°F.

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Beat on medium speed until just smooth, about 1 minute. Scrape the bottom and sides of the bowl to be sure the mixture is evenly combined.

Set the unbaked cheesecake in a large roasting pan. Pour boiling water into the roasting pan until it comes about one inch up the side of the cake pan. The water bath (also called a

) regulates the temperature and keeps the cheesecake baking at an even, low heat. The steam/humidity created by the water bath also protects the cheesecake from drying out and cracking.

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Bake until the cake is just set, 1 hour and 30 minutes to 1 hour and 45 minutes. The cake should not look liquidy at all but will wobble just a bit when the pan is nudged; it will continue to cook as it cools.

Carefully remove the roasting pan from the oven and set it on a wire rack. Cool the cheesecake in the water bath until the water is just warm, about 45 minutes. Remove the springform pan from the water bath, discard the foil, and transfer the cheesecake to the refrigerator to cool for at least 8 hours or overnight.

Remove the sides of the springform pan. You can serve the cheesecake right from the base of the springform pan. Or, if you’d like to transfer it to a serving platter, run a long, thin spatula between the crust and the pan bottom, and then use two large spatulas to transfer the cheesecake to a serving dish. Slice with a sharp knife, wiping the knife clean between slices. Serve with berry sauce, if you like.

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I'd love to know how it turned out! Please let me know by leaving a review below. Or snap a photo and share it on Instagram; be sure to tag me @.

This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.This is not really a New York cheesecake recipe — there’s no lemon (although there could be) — this is an all-American cheesecake of the big, beautiful, lush and creamy variety, the kind that causes gasps of delight when you bring it to the table and sighs of satisfaction when you