How do I adjust this cheesecake baking time/temperature?

Question

I am going to use a 9x13 glass pan.

Original recipe calls for a 10 inch springform pan and says the following:

bake for 10 minutes at 475 degrees F (245 degrees C). Reduce temperature to 200 degrees F (95 degrees C) and continue to bake for one hour. Turn oven off, but leave cake in for another hour.

Answer 1

i dont know but when its done i would really like to try some of it.

Answer 2

The 9x13 is less than half the area (117 sq. inches) than the springform pan (246.49 sq. inches). Have you adjusted the batter amount?

The 475 degree blast for 10 minutes should be fine for the new size, and the 200 for an hour. Leaving the cheesecake in for an additional hour just will relax the cheesecake to prevent too much cracking.

I think that it will be fine at the new dimensions. You won't be able to remove the cheesecake, but you probably already knew that.

Answer 3

I would not adjust the recipe but I would invest in getting a spring form pan. It is going to be very difficult to get the cheese cake out when you are done.

From my experience, I bake the cake at 350F until the sides are firm and only the center (about half way in) wiggles. This is usually 1.5 hours for a 10 inch springform. Then I turn off the oven and leave the cake in until it is almost room temperature, usually overnight. Starting out at 475 will cause the top to brown quicker and crack and at 200 degrees you will risk not having the center cooked.

Answer 4

I would just go at 350 degrees and watch for it to set up and lightly brown. I just don't know if the glass pan will work though.

Answer 5

i dont really follow baking temps and time for recipies.. i set everything at 300 - 350 degrees and keep an eye on it...