I scaled the recipe down 75% and used a 8" diameter cheesecake pan with 3" sides--it baked in about 30 min. (good thing I peeked to see how it was browning!). Warm out of the oven, mmmmm, delicious. No problems flipping the cake out of the pan--I had parchment lining the bottom and I "crayoned" a film of butter onto the sides of the pan. Didn't even have to run a spatula around the sides (actually, I forgot to do so until I up-ended the pan). Thank you! Julia

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