I would like to make a seven layer cake which calls for two cheesecake layers. I've made cheesecake many times and below is the recipe I'm intending to use. I am going to divide this recipe among two 9" springform pans. I have my instant read thermometer handy for final testing but what recommendations would you make on the bake time/temp adjustment? I was thinking to start it at 425 for ten minutes and then reducing to 200 for 45-60 minutes... Let me know what you think. Any insight is much appreciated :)
2 1/2 lb. (5 8-oz. pkgs.) cream cheese, cut into rough 1-inch chunks, at room temperature
1/8 tsp. salt
1 1/2 cups sugar
1/3 cup sour cream
2 tsp. freshly squeezed lemon juice
2 tsp. vanilla extract
2 large egg yolks plus 6 large eggs, at room temperature
The bake time for two thinner layers will probably be greatly reduced. Since you're familiar with baking cheesecake and know the signs to watch for, keep an eye out before they reach the recipe half-way point. I've made cheesecake in pie tins and the time is reduced by approx half.
Thanks so much Mimi. Quite an honor to receive a response from you. Love your books! The cheesecakes only took about 40 minutes at 200. They didn't brown but tasted great. Next time I might start them at a higher temp (450 instead of 425) for a lil bit longer (15m instead of 10m).