help with this cheesecake! which size springform pan to use?!
I found this recipe online for a layered cheesecake. (the link is listed below). I would like to make it, but unfortunately the recipe doesn’t specify what size springform pan to use.
https://cookpad.com/us/recipes/149460-two-layered-cheesecake-no-bake-baked
There are pictures to the right of each step in the recipe, and one of the photos shows a picture of the springform pan being used. Unfortunately, I can’t tell what size the springform pan is just by looking at the photo.
The recipe is Japanese, so I am assuming the size springform pan that was used, is whatever the standard size springform pan in Japan. Unfortunately, since I don’t live in Japan, I don’t know what the standard size springform pan that is commonly used in Japan is.
Can somebody please help with this?!
Looks like a 9 inch to me
Usually, Japanese cakes are quite small - 17.5cm (7 inches) or 20cm (8 inches) at most, sometimes even smaller.
Have a look at the amounts of the filling; they indicate a smaller amount than 'usual'.
I would make the base and see how much there is to fill a smaller springform pan. It's definitely not a 23cm (9 inch) form.
I'd say the recipe used too small a spring form. The bottom crust is too thick and the whole cheese cake could do with a little spreading out. Make the crumbs and spread them out in the form, you will find out quickly is the pan is too big, too small or just right. Think about the dessert fork coming down on the harder lower crust. Too thick and the fork turns into a spade. Breaking the bottom crust should be easily managed without force.