On Sun, 22 Feb 2009 11:26:15 -0800 (PST), Andrew >
wrote:

>Hi all,
>
>I have two springform pans, an 8" and a 10" one, but not the 9" pan
>that is called for in a cheesecake recipe I am making. I have never
>made cheesecake before, so I'm not sure if something about it's
>consistency would dictate which size substitute to go for (ie, it runs
>liquidy, so use a smaller pan, etc).
>
>Thanks for your help!

Since I like my cheesecake thick, I'd use the 8 inch one, but it
sounds like you're nervous so use the 10 in one. It will be thinner,
but it'll cook quicker. Also, I don't worry if your cheesecake isn't
perfectly set when you take it out of the oven. I let it cool down,
then chill in the refrigerator overnight and it sets up beautifully...
the result is nice and creamy.


--
I never worry about diets. The only carrots that
interest me are the number of carats in a diamond.

Mae West