Can I substitute a 18x8x6 loaf pan with 22x7 round pan to make cheesecake ?

It's 18cm long 8cm wide and 6cm tall loaf pan , going to make it this afternoon, but just reply asap because I need to shop for ingredients just in case i need to increase the ingredients if I can substitute

Lim007
  • Posted by: Lim007
  • August 23, 2016
  • 1836 views
  • 15 Comments

15 Comments

ChefJune
ChefJune August 25, 2016
Most cheesecake recipes call for baking in a round SPRINGFORM pan. this is because the springform releases the cake in an upright fashion. If you use a loaf pan, you will not be able to remove the cake from the pan without turning it over. I think that would spell disaster for your cheesecake.
 
QueenSashy
QueenSashy August 25, 2016
She could line the loaf pan with parchment paper, including the sides, and leave enough of the paper on the sides to pull the cake out. Here is a good set of instructions on how to do it https://food52.com/blog/13618-the-fail-safe-way-to-line-a-baking-pan-with-parchment-paper
 
Smaug
Smaug August 25, 2016
A lot of recipes, particularly those cooked in a water bath, call for a cheesecake pan, which is a one piece pan. Never had a problem with it.
 
QueenSashy
QueenSashy August 23, 2016
You need to increase the amount of ingredients. Assuming that you fill up both pans up to 6 inches, the area of the square pan is 144, while the area of the round pan is 380, and that is more than double...
 
Lim007
Lim007 August 23, 2016
Ok
 
Nancy
Nancy August 23, 2016
if you want to replace an 18x8x6 pan with a 22x7 round one, the round one has just over 3x the volume of the rectangle...so you would not only need to buy 3x the ingredients, but adjust the cooking time.
It's a big adjustment.
Usually, it's safe to double or halve a recipe.
More than that is tricky.
Maybe try double recipe in the round pan...it will a little shorter, maybe a little dryer, so check before end of recommended baking time in case it bakes more quickly
 
Nancy
Nancy August 23, 2016
If you want to do the reverse (replace 22x7 with 18x8x6) the rectangular pan will hold about 1/3 the volume.
Again, tricky.
Do you have any other pans closer in volume to use?
They would be better...
 
Lim007
Lim007 August 23, 2016
Ok, thx for your reply :)
 
Lim007
Lim007 August 23, 2016
I think I will just stick with the loaf pan then, still a beginner in baking, need to learn more in the future, thx for your help o∩_∩o
 
Smaug
Smaug August 24, 2016
The size would be closer to 2 1/2X the size (to reach the same depth)- it will effect the materials, but the baking time wouldn't change much.
 
Nancy
Nancy August 24, 2016
Smaug -
Appreciate your drive for more accuracy, but don't understand how you got the 2 1/2x size.
Does it have something to do with your factor of "same depth"?
I got 3.07 on the pan volume alone, and rounded my comments to 3 to give Lim1413 an idea of size.
On the rectangular pan, multiplied length, width & height; got 864 cubic centimeters.
On the round baking pan, pi x r squared x height; got 2661 cu cm.
Yours in math nerd heaven,
Nancy
 
QueenSashy
QueenSashy August 24, 2016
@nancy, Smaug's math is correct, assuming that both pans are filled up to the same depth (or height) then the ratio between the area of the circle and rectangle is indeed 2.6
 
Nancy
Nancy August 24, 2016
@Queen Sashy - thanks for confirming that factor.
 
Smaug
Smaug August 25, 2016
You can generally ignore depth in this sort of calculation- you always want the depths as near equal as possible because it has major effect on the way the cake cooks. So 18x8=144 (square inches). The round pan would be rsquared (11x11=121)xpi (3.14...)= aprox.380. Dividing it out, you get 2.6... Pi is an irrational number- an infinite, non repeating decimal- so calculations can't be expressed exactly, nor do they need to be.
 
Smaug
Smaug August 25, 2016
ps- centimeters? Maybe so- either way, these are some pretty unusual pans for a home baker, not that it effects the proportion.
 
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