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I need cheesecake help! Most recipes call for a 9.5" or 10" pan. The cheesecakes in restaurants are enormous, I believe they are 12" in diameter and they seem thicker than anything I have baked, even when I use a recipe with 2.5# of cream cheese. How do I adjust a recipe to get this restaurant quality size?

I calculated that a 12" pan would require 44% more ingredients. Will increasing quantities by that amount do the trick? How do I get them thicker, adjust the ingredients by 50% more?

I normally use a water bath and bake for approximately 1-1/2 hours. If I increase ingredients by 50% and use a 12" pan, will this increase baking time?

Bruce:

Sorry for the delay in answering you but I had to get some professional help on this on. I was told that you would increase the ingredients by 50% and adjust the baking time slightly but it shouldn't be much longer.

Please check out this Italian Cheesecake recipe. I saw that it specified using a 12 inch spring form pan so I thought I'd post it so you could compare the measurements with the recipe you are using.

Hi,

Is the recipe for the cheesecake pictured with the Reese Cups around it available? If so, how do I get a copy?

Thanks

Bill

Bill:

That picture is just to show a way to decorate a cheesecake. A good recipe that you could decorate that way is the Peanut Butter Cup Cheesecake. I recently made that recipe and I decorated it with chunks of peanut butter cups surrounded by whipped topping. That is one option.

You could also make the cake and just drizzle with melted chocolate as well as putting melted chocolate around the edges and pressing halved peanut butter cups into the melted chocolate like in the picture you are referring to.

You could use almost any recipe you would like and decorate with the peanut butter cups and melted chocolate. If you really like chocolate, an idea might be to make a chocolate cheesecake and decorate as shown in the picture with the peanut butter cups.

The great thing about cheesecakes is that you have many options on how to make and decorate them. I try different things depending on what my mood is at the time.

Thank you for taking the time to contact me and I hope to hear back from you to let me know how your cheesecake turned out.

I have a question for you. Can cheesecakes be made in advance, frozen on a plate (not in their pan) defrosted and eatenlater? Will they lose their shape or texture? By the way I like your website a lot.

Thanks for your effort!

Deborah

Deborah:

I have wrapped individual cheesecake slices and frozen them without any problems. Make sure they are securely wrapped so no air gets in and just defrost in the refrigerator for a little while before serving. The cheesecake should taste like it was just made.

Karen from South Carolina wrote:

I am trying to find a recipe for a baked cheesecake. I am looking to duplicate my husbands favorite cake. In college he and his friends would eat at Freida's restaurant (no longer open) in Charleston SC. He recalls that it looked like pound cake but was cheesecake. They called it Boston cheesecake. Also he remembered that it looked like it had cottage cheese in it. Whether it did or not may, I'm not sure. My guess is it was a old recipe from a local cook.

Please help. Thanks

Karen:

I have a recipe for a Boston Cream Cheesecake recipe and I'm wondering if that may be similar to the one you're asking about. The recipe at this link has a chocolate topping but if the one he had was plain, you could leave the chocolate off.

I made this recipe for a friend to take to a family dinner and she said they all loved it. Good luck and let me know if this is close to what your husband remembers.

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