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I usually bake a 10" New York style cheese cake. cheese cakes. On my 10", I bake it for 45 minutes at 350 degrees, shut off the oven but leave the cake in for another hour before removing. I now want to use the same recipe and make a few 4.5" cheese cakes. How do I convert the baking time for these smaller ones?

  • Hello, and welcome to Stack Exchange. I'm guessing "try and adjust" is going to be your best answer. – Daniel Griscom Dec 27 '16 at 1:34
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Here's a recipe for four 4.5" cheesecakes that should be exactly what you need. I haven't used the recipe myself but it certainly seems reasonable:

http://www.food.com/recipe/four-4-5-inch-cheesecakes-with-nine-stir-in-variations-506199

The crust is cooked for 7 minutes at 300F and the while cheesecake is cooked for 40-45 minutes at 300F.

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I suggest testing it after half the time for the full size. A good way to check is to inset a thin skewer into the cake, if it comes out gooey, it is not finished, so try again after ~ 10 minutes.

  • this is a good general answer for cakes, but we are talking about a cheesecake here, its filling stays gooey even after it is done – rumtscho Jan 27 '17 at 20:23
  • I've had good success with this method for cheesecakes; make them a lot. – AfterWorkGuinness Jan 27 '17 at 20:24

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