Hi, I know that there is already a similar thread on this board but my question hasn't really been answered. I was wondering if anyone had experience with this or could point me in the right direction.
I'm catering a party of 25 people (a wedding rehearsal diner). I'm a friend of the family, and the groom's mom pretty much gave me free reign to do what I want. The only thing that she specifically requested was cheesecake for desert. The whole family loves her cheesecake, and it has it's own legacy in their traditions. She gave me the family recipe to use and I have been scratching my head as to the easiest way to make it.
The recipe is for the classic 9" spring-form pan. And the finishing product is about 1.5" deep. A 9" cake would be about 8 large slices so to serve 25 people I'm figuring on tripling the recipe. I need to make a cake of about the same depth, and I was considering doing it as a sheet-cake with the whole water-bath idea.
I have two concerns. How big would my cake pan have to be to do 3 recipes and make the resulting cake be about 1.25-1.5 inches deep? Would a 13x9 be too big or too small? And would the water-bath be effective on a pan like that? Or should I just try to scrounge up 2 more 9" spring-form pans from my friends? I don't want to buy them because that's not in my budget at all. So I don't know...
Thanks for any suggestions or ideas!
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