I have a great cheesecake recipe that I make in either an 8 or 9 inch pan. However, it is way too much for my family. If I were to bake this in 2 6" pans, can anyone tell me how much batter I would put in each pan and for how long I would need to cook it?
I can't tell you exactly how much as I've never measured but I've used 1 batch of cheesecake (8" or 9" pan) to make 3 minis in my 4 1/2" springform pans. It's been a long time since I made mini cheesecakes but I cut the baking time considerably and checked them vey frequently so I could catch them as soon as they were done, like every 3 or 4 minutes after the first 20.
Thanks, but I was really wanting to do them in 2 6" pans. I guess I coud do ltheml maybel 30 minutes andl start checking. Anyone?