How to Bake Cheesecake in a 5 Springform Pan
Most cheesecake recipes are designed to be baked in a 9-inch or 10-inch springform pan. You can mix up a standard recipe and divide it among two 5-inch pans with good results, but baking just one 5-inch cheesecake can be slightly more difficult, especially when the recipe contains an odd amount of eggs. Using egg substitutes such as egg beaters can eliminate this problem. Does this Spark an idea?
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Things You'll Need
- 3/4 cup graham cracker crumbs
- 1 1/2 tbsp. brown sugar
- 1/2 tbsp. ground cinnamon
- 3 tbsp. melted butter
- Small mixing bowl
- 12 oz. cream cheese
- 1/2 cup sugar
- Large mixing bowl
- Electric beaters
- 1/2 cup sour cream
- 1/2 cup heavy cream
- 1 1/2 tbsp. flour
- 1/2 tsp. vanilla
- 1/4 cup plus 2 tbsp. refrigerated egg substitute
Instructions
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1
Combine 3/4 cup graham cracker crumbs, 1 1/2 tbsp. brown sugar, 1/2 tbsp. ground cinnamon and 3 tbsp. melted butter in a small mixing bowl until the mixture resembles coarse crumbs.
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2
Press the graham cracker mixture firmly into the bottom of the 5-inch springform pan.
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3
Place 12 oz. of softened cream cheese and 1/2 cup of sugar into a large mixing bowl. Combine the sugar and cream cheese using electric beaters on high speed until the mixture is smooth.
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4
Add 1/2 cup sour cream and 1/2 cup heavy cream to the sugar and cream cheese mixture while blending the mixture constantly with the electric beaters at medium speed.
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5
Reduce the speed of the electric beaters to low. Add 1 1/2 tbsp. flour, 1/2 tsp. vanilla and 1/4 cup plus 2 tbsp. refrigerated egg substitute. Beat the mixture just until everything is combined.
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6
Pour the cheesecake batter into the springform pan to cover the graham cracker crust.
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7
Bake in a 350 degree F oven for approximately 45 minutes or until the center is almost set. When the cheesecake is done, its center will jiggle slightly when you gently shake the edge of the pan.
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8
Remove the pan from the oven and allow the cheesecake to cool on the counter. Refrigerate the cheesecake in the pan for at least six hours.
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9
Run a knife between the cold cheesecake and the side of the pan to gently loosen it from the pan. Open the spring on the pan and remove the sides to serve the cheesecake.
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