I modified the batter to the cheese cake I'm baking. I added a 1/3 more batter and ingredients. So I am I right to adjust the baking time by 1/3 also?
Kenny, Unfortunately, it is not quite that simple. Can you provide us with the recipe you used and the size pan you are using? Jan
NY style cheese
32 oz cream cheese
1 cup sugar
3 tablespoons flour
1/3 cup whipping cream
1 teaspoon finely shreded orange peel
1 teaspoon finely shreded lemon peel
I divided these ingredient by a third and added it to the batter to account for the second 6x3 pan
I'm using a 6x3 spring form pan. I now know this was a bad idea because it cracked and is probably over baked. So how do I convert this? I was trying to bake two six inch cheese cakes at a time in my half size convection. Hopefully you can help.
Kenny, I don't have a convection oven, so I can't be much help there, but if you can answer one other question, I might be able to help with properly sizing this recipe for your pans. What is the original size pan called for in the recipe? Jan
It's designed for a nine inch springform pan
Ok. I think I have this figured out. A 9-inch springform pan is usually 3 inches deep. That pan would have a volume of about 191. A 6-inch diameter pan with a 3-inch depth would have a volume of 85. You should be able to just mix up the batter as written and use that to fill two 6-inch pans, with the 6-inch pans being just a little bit thicker than the 9-inch cake.
You might need a bit more crust mix for the two 6-inch pans, but the batter should use close to the same amount. As for baking time, I would start checking at about half the time of the 9-inch cake. Just watch carefully. The center should be not quite 'finished' when you pull them out as they will continue to cook for a while during the cooling process. Jan
Okay. But I plan to put them in the oven together. On the same rack. I guess I'll give it a shot. It's all about experimenting. Otherwise I bought a lot of these little pans for nothing.
Kenny, just make sure the pans don't touch and swap sides and rotate them part way thru the baking time to be sure they bake evenly. You might end up with a bit too much batter. If the pans seem to be over-full, just leave a bit of the filling out and bake it separately in a custard cup. Good luck. Let us know how they turn out. Jan
I don't make my cheesecakes in a convection oven, but I make 6" cheesecakes all the time. I find that one recipe for a 9 inch cake divides beautifully into 2 six inch cakes, of roughly the same height. I cook them both at the same time, on the same oven rack. As far as baking time, they are usually done about 10-15 minutes shorter than baking a single 9 inch pan.
I think using fans when making cheesecakes may be problematic, as they may cause the top to dry out and more susceptible to cracking... this is just a guess, as I have never baked them in convection before...
I have heard the same thing about using a convection oven for cheesecakes. That the fan causes the top to dry and crack. I have a convection oven, but have never used it for cheesecake because of this. I always bake mine in a water bath. I just have better luck with it that way.
I just wanted everyone to know. I just finished my first batch with the 6x3 spring form pans. Jan, your instructions were spot on. I swapped the pans around and rotated them. One of them had a tiny little crack. But That is no problem. I have always made my cheese cakes in this convection oven. Though mine is nowhere near as powerful as a gas commercial convection. But I do have access to one when I start to do more volume heading into the holidays. For that, I plan to follow the instructions of putting a pan on the rack above. We'll see what happens with that. But for now. I am very happy with the adjustment suggested by Jan. And I purchased this oven specifically to do baked good. Because very few places I've lived have had gas ovens. I am never disappointed with the way things come out. Thank you all for your input.
Kenny, So glad your cheesecakes came out well! How long did you end up baking them? And how is the texture? That is one thing I worry about with changing cheesecake recipes...am I going to screw up the texture. My problem is that I am usually going bigger instead of smaller. I only make cheesecakes for special occasions when I know therre will be a crowd.
I have a family recipe that requires a 12-inch pan. Had a devil of a time finding one of those after my youngest brother scarfed up Mom's when she was no longer able to bake. For some reason, this recipe doesn't like to be doubled. I have finally come to the decision that I just have to make two separate batches when I need more than one of these cakes. Jan
I haven't cut them yet. I may take one to work and let the nurses try one. I'm definitely taking the ones I screwed up. But I've been making this recipe for almost a decade. I ended up baking them the time instructed in the regular recipe. I didn't have a problem with it. Because they are taking up the same amount of space. Basically. They are to sell at my part-time bakery business. I'll let my food testers(nurses) give the final approval. They have these every year. Just not this size. Thanks again
Baking time is NOT linear with amount of batter in the oven. Baking time depends on the size of pan and depth of contents.
A 6" cake bakes in about 15-18 minutes and a 9" cake of the same depth bakes in 22-25 minutes (all at 350F). A 12" cake of the same depth takes 45-55 minutes.
Putting six small cakes into an electric oven at the same time adds maybe 5 minutes to the total baking time. The thermostat keeps the oven temperature constant: that means it adds the energy at the same rate that the cakes absorb it, so the time doesn't change.
Similarly, baking 1 muffin pan or 2 muffin pans makes no difference to the baking time that I have ever noticed. Not if each muffin is the same size...
Baking 6 fruit pies in a commercial gas oven doesn't add any time at all to the individual baking time. The baking time is controlled by the temperature of the filling (fresh vs frozen vs precooked).
OK now confess, you haven't done any scaled up baking at all, but you are starting a baking business? Better get yourself the most recent copy of a professional baking text, where it will explain the scale factors of quantity baking.
I'm so glad your cheesecakes came out and I'm sure the nurses will be delighted to "test' it for you:) Have fun with your holiday baking and the very best of luck to you in all your endeavors.
BakerIrene, notice how we never heard back from the OP after your posting? I think you hit the nail squarely on the head. This is a novice trying to start a business with no practical knowledge.
Anybody who missed Grade 7 Home Ec and wants to learn to bake should watch Cake Boss for the scenes in the baking and prep stages. VERY true to life.