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

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.

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

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...

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

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...

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

@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

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.

## 15 Comments

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

Again, tricky.

Do you have any other pans closer in volume to use?

They would be better...

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