A month or so ago, I had to make cheesecake to serve 60 guests. I was trying out different recipes, and I'm not sure if this is the same recipe that's in the Baker's Companion (too lazy to look it up), but it was favored by a majority of taste testers (my husband's coworkers). I made it in a 9 x 13 inch springform pan and lined the bottom with parchment paper before I baked the crust. I also used a water bath. The parchment paper made it so easy to remove the cheesecake from the bottom.

• Reply