I've got a great formula that works well in an 8" or 9" spring form pan. My client has upped her servings for a wedding dessert buffet and would like this item in a 12" size. This cake is not your typical flour based cake and is soft centered. I am concerned about an even bake, when taking this up to a 12" - and not using a core. I'm afraid it may end up with crisp edges and a still raw middle.
Should I be concerned - or go confidently forward? Anyone successful with larger sizes of this cake?
I once tried a bete noir recipe in a 12" removable bottom cheesecake pan (because I don't have springforms). It was ok; I seem to recall it wanted desperately to crack in half because it was just too big.
One thing you can do is either bake in a water bath if you aren't already; or use a magi-cake strip to shield the outside...
Why not bake 2 8" or 9" ones? I think I'd rather go that route than find out the hard way the 12" didn't bake as well as it could have....
Thanks for the responses. I ended up using a removable bottom cake pan with a slightly lower oven temp. In addition to buttering, and putting parchment on the bottom of the pan, I also lined the sides with strips of parchment. I then used two layers of Magic Strips. It was perfect.
In terms of doing two smaller ones instead of the large one - not entirely my call, and I did suggest it. I work with wedding coordinators and we had specific plates, limited display space and service, and needed to make it all work.
Water baths are a thing of the past for me for cakes or cheese cakes. No matter what I have done to protect and prevent - I ALWAYS get a wet crust. I learned a technique from a woman who rented time in my kitchen briefly, when trying to start a cheesecake company. Her cheesecakes were perfection - every single time. Beautiful texture and dolor - never a crack, and always clean - and crisp dry crusts.
Her secret was to line the pan with the parchment strips - and prebake the crust. After cooling and filling, she baked them in a 150 degree oven for 90 ish minutes. Once just set, she turned off the oven and vented it - not opening the door until completely cool.
In regards to a wet crust with a water bath, I did see in a past issue of Dessert Professional a removable bottom cake pan that is designed with a silicon gasket to prevent water seepage and apparently it also eliminates the need to wrap pans, I have not tried the pans out but it did look like an interesting concept. One thing I have tried with success was to use a food grade plastic bag that I doubled up instead of plastic wrap. The thicker plastic held out the water, no wet crust.
Intteresting - I have never tried plastic wrap. it was always the foil method and springform pans. The new pans with silicone seal do sound interesting. I just might try your bag idea some time. Thanks!