I found a recipe for a cheesecake that is exactly like the one I recall making. I'd like to make it again for Thanksgiving. It calls for ricotta, cream cheese, and sour cream; all are mixed in the batter. The only thing it doesn't have is a recipe for a crust.
I've found recipes for graham cracker crusts specifically for cheesecakes; however the problem I've encountered here is that the crusts are big enough to fit the bottom and sides of a 9" springform pan. The recipe I have calls for the use of
a 10" springform pan. How do I alter the measurements so that
the graham cracker crust will fit a 10" springform? By this I mean, how much do I need to increase the measurements by?
I'm really not good at playing it by ear with cooking; food just doesn't seem to taste as good
when I try it this way. I'm especially uncomfortable with the idea of being
imprecise with baking, as you need to be precise with the ingredients you're measuring. Here's the link for the cheesecake I'd like to make.
I've also provided links for the graham cracker crust recipes. One specifies to press the mixture on the bottom and 1/3 of the way up the sides of the springform. Does this really matter or can I just press the graham cracker crumbs all
the way up the sides?
Best Ever Ricotta Cheesecake Recipe @ CDKitchen.com :: it's what's cooking online!