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!


Go for the 8-inch one, fill about 2/3 full, and put the rest of the
batter in another small pan (or muffin tins). The ten-inch pan will make
the cheesecake too thin.