My husband’s absolute favorite dessert is ricotta cheesecake. I make it as often as possible for larger events, but it’s not a very practical dessert for two people. Even eating a slice a day, not that we should, for a whole week, I’m still not sure we’d be able to consume the whole thing before it starts to spoil. Then, while browsing through the Smitten Kitchen Cookbook, I discovered an amazing fact that would forever change our dessert plans. “A 6-inch cake pan holds nearly exactly half the volume of batter as a more standard 9-inch cake pan.”

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