Cheesecake question! When you are filling your springform with the cheesecake batter, do you stop before you fill to rim of pan or go all the way up to rim? I have made cheesecakes in my IP before but have tried 2 recipes today that have flowed over. Not sure if it’s me over mixing or if I should t be filling all the way up to top?
Cheesecake Batter Filling: To the Rim or Not to the Rim?
- Thread starter goddard12
- Start date
@goddard12 sounds like a problem with the recipe. I'd stop about an inch from the top of the pan.
allisonlynette234
New member
It's been a while since I've made a cheesecake but I don't remember the pan being anywhere near full to the top. - Monya
holblevgirl
New member
Did you try Amy Jacky #17.. It worked great, delicious and no overflow..
@holblevgirl no, but next time for sure!
tusolussanctus
New member
Are you using right size pan for the recipe? 2" or 3" high?
@tusolussanctus I am. 3” high. This time I left it 1” from top. Natural releasing now so am hoping for the best. 
rainrotoka
New member
How deep is your pan? Also, which recipe are you following? I follow cheesecake #17 and it fits in my 7"x3" springform pan with space left at the top.
@rainrotoka 7x3 and yes will try the #17 next time for sure!
johnnathanturner1989
New member
What recipe are you using and what size pan?
@johnnathanturner1989 https://bakingupmemories.com/instant-pot-twix-cheesecake/... and using a 7x3
johnnathanturner1989
New member
@goddard12 that’s a bigger amount recipe than #17 (only 2 cream cheese) but she uses the same size pan so it should work I guess, did you fill it all the way up? How did it turn out??
@johnnathanturner1989 left an inch on the top of pan and it turned out perfectly! Lots of leftovers in the bowl tho.