Rose’s cheesecake for 100 baked in 9-inch pans?
Posted: 20 May 2009 01:49 PM   [ Ignore ]
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Hi there, I need to make Rose’s cheesecake for 100 (in the back of the Cake Bible), but the oven will not accommodate the large half sheet pan.  does anyone know how many 9-inch pans that much batter would fill?
Thanks!

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Posted: 20 May 2009 02:14 PM   [ Ignore ]   [ # 1 ]
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WENDYSI;
  Good morning. Welcome to our baking forum. I BELIEVE THE 1/2 SHEET PAN IS A 9 IN x 13 IN x 2, IN. DEEP ISN’T IT???.
If it is so you will need 14 cups of custard batter.  You can go to approx 1/8th of an inch below the top. If you require any more culinary math post back & I will do it for you.
Good luck & enjoy the rest of the day.

  ~FRESHKID.

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Posted: 21 May 2009 12:59 AM   [ Ignore ]   [ # 2 ]
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On p. 455 of TCB is a chart of pan sizes. If your pan is 13x9x2, then Freshkid is right about the amount of batter being 14 cups. A pan that size has a maximum capacity of 15 cups, and cheesecakes don’t rise much, so the batter will come almost to the top, as he wrote in his post. If your pan size is 18x12x2, the maximum capacity is 29 cups. A 9-inch pan has a capacity of 8 and 2/3 cups. So, 29 divided by 8.66 = 3.34. Therefore, you will need three 9-inch pans, and you may have a bit of batter left over which you can bake in a smaller pan and consider it the “cook’s dividend.”

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Posted: 21 May 2009 09:24 AM   [ Ignore ]   [ # 3 ]
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Many thanks for your replies!  I went back and checked, and the 12 x 8 x 2 pan is what I was referring to.  So 3 - 9x2 pans with a little left over would be what I was looking for.  Thanks again and have a great day!

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