Cheese cake question!

Mr_Singleton

Have some friends staying on thursday night. The woman has a sweet tooth and loves a baked cheese cake with a raspberry coulee.

Have found a decent recipe BUT it requires an 18cm springform cake tin. The smallest I have is 20cm. Would have gone and bought one but the brand I use don’t do them and don’t want a odd tin that might only be used once in a blue moon.

Using the 20cm tin will no doubt lead to an oddly flat looking cheese cake.

So, any suggestions?

C_J

Increase the ingredients by 11%?

greyfox

I think you'd need to increase the ingredients by between 1/5 & 1/4 to get the same height using a 20cm tin rather than an 18cm one.

(You need to compare the volumes of the resulting cakes, rather than the diameters. If you want the the height to be the same, just compare the areas of the tops of the cakes. The formula for the area is "pi x radius x radius". In this case, you can safely disregard the "pi" bit, so will be comparing 10x10 (100) with 9x9 (81). The volume of the larger tin is therefore 1.23 times that of the smaller one.)

I hope that makes some sort of sense!

JIL

Make individual cheese cakes in muffin cases, serve them topped with fresh fruit.

bouicca21

Can I do a mini hijack? Back in the day the cheesecake I was most familiar with was quite solid, with sultanas in it. I think it was cooked. Way different to the type of cheesecake available now.

Any ideas where I could buy it? Or a recipe so I can make one myself?

JIL

bouicca21 wrote: »

Can I do a mini hijack? Back in the day the cheesecake I was most familiar with was quite solid, with sultanas in it. I think it was cooked. Way different to the type of cheesecake available now.

Any ideas where I could buy it? Or a recipe so I can make one myself?

Is it like this one?

https://www.nigella.com/recipes/members/piggless-traditional-baked-cheesecake
I had something similar in Spain, I ordered cheesecake and a lemony, fruity bake came. It was delicious but not what I imagined a cheesecake to be like. This is the nearest I have found to be like the Spanish cheesecake.

greyfox

You don't find baked cheesecakes on sale very often nowadays (except in Jewish or Jewish-style bakeries) but if you Google "baked cheesecake sultanas recipe", you'll find loads of recipes.

Islandmaid

Try this recipe, never fails. Don’t worry about Thermomix instructions, just mix it all together and bake.

https://danivalent.com/wp-content/uploads/2016/12/DANI-VALENT-Basque-Cheesecake-1.pdf

C_J

Let's get back to Mr S' cake tin conundrum.

How about adapting your existing 20cm tin by reducing the volume? Maybe you could wrap some baking beans or rice inside a long foil 'snake' and use it to reduce the 20cm tin down to an 18cm one.

Or can you borrow the correct size tin from a friend/neighbour/work colleague?

bouicca21

Back to Mr S's question (apologies for the hijack), my recollection of O level maths suggests CJ is right and that you need to increase the ingredients by 10-11%.

JIL

I don't think it will matter what it looks like, it is how it tastes.
You can either increase the recipe or go with it and stick a load of raspberries on top. Or use a different dish more of the size you have and line it with greaseproof paper (tip here is to wet the greaseproof and squeeze all the water out and you can mould it into shape so much easier.
You can then take it off the paper and serve on a nice plate.