Porportion advice needed for CHEESECAKE

So, my springform pan has died. My grandmother (the bomb!) used to make her (awesome) cheesecake recipe in 9x13 glass cake pans when making for a crowd--club dinners, family birthdays, holidays. I have no idea how to convert my 24 ounce cream cheese/3 egg recipe to appropriately fill my 9x13. Advices, please? You have always done so well by me hereabouts, and my husband and son are counting on you to come through for me again. Thanks, all!

Serious Eats Newsletters

Keep up with our latest recipes, tips, techniques and where to eat!

Comments

Comments can take up to a minute to appear - please be patient!

Previewing your comment: