I have a basic cream cheese /sour cream baked cheesecake recipe which I am trying to adapt to fit a 3 " high - 9"x 13" pan.
My recipe currently makes a 2" high - 8" round cake and takes 50 min to bake.
My question is the cooking time for increased batter
I am going to increase the batter by 2 and 1/2 times which will hopefully be enough for the 13'x 9 " pan.
How much longer would I increase the cooking time and do I increase the time it is left after turning of the oven before removing ? With my 8" I leave in the oven an hour once turned off before opening the door.
How many dessert servings would you expect to get from one of this size ?
Also I will double batter for my 12" round how will that affect the cooking / setting time in oven.
I can't open the door to check with my recipe as it will ruin it , so to try and save a wreckage am seeking any help.
Basic rule: larger and/or deeper pans need to bake at a lower temp for a longer time. You'll just have to guess and check. (And I never hesitate to open the oven door if I want to check progress.)
Thanks for that, I am always over cautious with cheesecake .