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Cut a cheesecake into equal slices.
Tin size in, portions out — with the angle, the width of each slice at the edge, and a diagram you can print at true size and lay straight on the cheesecake.
Common sizes
1 to 48.
Common counts
- Portions
- 12
- Angle each
- 30°
- Width at the edge
- 2.33 in
- Crust per slice
- 2.36 in
Width at the edge is what a ruler laid across the rim measures; crust per slice is the curved distance around it. Mark the rim at the first, not the second.
2 sheets at true size. In the print dialog set scale to 100% / Actual Size — not Fit to Page or Shrink to Fit.
Every sheet carries a 50 mm bar. Measure it before you cut anything: if it is not 50 mm, the printer scaled the page and the guide is wrong.
Trim each sheet on the dashed line, then lap it over the next so the alignment crosses sit on top of each other and tape it.
Worth keeping
12 portions is what a cost per portion gets divided by. Keep it here and it joins whatever you type into the label maker.
Stays in this browser. Nothing is sent anywhere.
Cutting it cleanly
Cheesecake drags. Chill it hard, use a long thin blade, and wipe it between every slice — a clean blade matters more to how the portions look than how carefully you measured them.
Measure the tin, not the top
Springform tins are sold by their base diameter, and a baked cheesecake pulls in a little at the edge. Enter the tin size and the guide will sit slightly proud, which is easier to work to than one that is slightly small.
Selling it by the slice
If the portion count is what your pricing is built on, it is worth recording it against the product rather than working it out again each bake.
Common questions
- How many slices from a 9 inch cheesecake?
- Twelve is the usual answer for a 9-inch tin: each slice is about 6 cm across at the edge, which is a substantial dessert portion. Ten gives a generous slice, sixteen a small one.
- Why not just eyeball halves, then quarters?
- Halving works for 8 and 16 and nothing else. Anything that is not a power of two — 10, 12, 14 — cannot be reached by repeated halving, which is why those counts come out uneven when cut by eye.
- Can I set the slice width instead of the number of slices?
- Not yet. Adjust the portion count and watch the edge width until it lands where you want it.
- Will the printed guide be the right size?
- Yes, as long as the print dialog is set to 100% or Actual Size rather than Fit to Page. Check the 50 mm bar on the sheet with a ruler before you cut.
What BakeCheck does when the baking is a business
This page works out one thing, once. BakeCheck keeps the record behind it — the ingredients, what each product is made of, the allergen declaration, and a label you approved on a date you can point at. All of that is on the free plan.
Make an account — or read what else it does first.
Other free tools
- Free label maker
Type ingredients and amounts, get a UK declaration in descending weight order with allergens emphasised.
- Cake cutting guide
Printable cutting diagram for a round cake — equal slices at true size, with the angle and edge width worked out.
- Brownie cutting calculator
Work a traybake into equal portions — by the number you need, or by the portion size you want.