Using an 8" springform pan in a recipe for a 9" pan

Making Lucy Mercer"s lemon cheesecake (January 14, 2012) in which she uses a 9" springform pan. I have an 8" pan... do I just use as much of the filling as I need (what, 2/3 of it, 3/4 of it?) or try to reduce the whole recipe (again, by what?). Or am I over-thinking this! Thanks for the comments.

  • Posted by: DebJ
  • April 5, 2015
  • 1340 views
  • 2 Comments

2 Comments

rt21 April 5, 2015
Check out cake ometer on the web, it will convert any recipe to any tin size
 
DebJ April 5, 2015
What a neat gadget. Thanks, rt21
 
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