If you using smaller pans (I have 6 and 7 inch) can I directly ratio ingredients or is there a thing or two that I don't decrease? (I am thinking eggs.) I already make your chocolate cheesecake at Christmas, Italian sweet cheesecake, too many cookies, and a new item each year. (There are 5 of us!) If reducing the recipe (by a 1/2 or a 1/3), you will want each ingredient to also decrease. The more egg in a cheesecake, the firmer and fluffier it will be (less creamy). I would convert the recipe to ounces and then convert each down to however large a cheesecake you'd like--this makes for a tall cheesecake, so I might suggest trimming the recipe in half to start and see how it turns out! You could always make a full recipe for the sponge cake base and simply bake the other half in a smaller square pan, flip onto a clean tea towel, spread with filling, roll up, frost, and make a mini buche de noel! http://www.kingarthurflour.com/recipes/bche-de-nol-recipe Happy Baking! Kim@KAF

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