Emilie Meyer
You can absolutely make a cheesecake without a springform pan! Springform pans are versatile and handy for removing delicate desserts without damaging them, but they are not always necessary. You can use almost any baking pan for your cheesecake, such as a standard cake pan, a square baker, or a glass Pyrex pan. The key is to consider the size of the pan and adjust the cooking time accordingly. If you want to remove the cheesecake from the pan, lining it with parchment paper can help, but it's not required. So, if you're craving a creamy, decadent cheesecake and don't have a springform pan, don't let that stop you from whipping up a delicious treat!
| Characteristics | Values |
|---|---|
| Can you cook a cheesecake without a springform pan? | Yes |
| What are the alternatives to a springform pan? | A regular baking pan of the same size, a 9-inch square baker, an 8-inch cake pan with a 3-inch height, an 8-inch square baker, a 9-inch pie dish, a glass Pyrex pan, a standard cake pan, a square baker, a deep-dish pie plate, a cake pan, a loaf pan, etc. |
| How to line the pan? | Line the base and sides with parchment paper or strips. |
| How does the cooking time differ? | Smaller volume dishes make it difficult to get the baking time right, and you might overbake the cheesecake. A shallower pan will cook the cake faster. |
| How to remove the cheesecake from the pan? | Use a kitchen torch to warm the pan and soften the fats around the bottom and sides. |
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What You'll Learn
You can use almost any baking pan
If your recipe calls for a 10-inch springform pan, a 9x13 pan, 9-inch tube pan, or 10-inch Bundt cake pan would be good substitutes. You can also use multiple pans for the batter, but you'll need to double the crust. Two deep-dish pie plates, 9-inch cake pans, or 8x4-inch loaf pans would work well.
If you want to remove the cheesecake from the pan, line the base and sides with parchment paper. Choose the largest volume dish you own, as smaller volume dishes make it more difficult to get the baking time right, and you're more likely to over-bake the cheesecake and impact the texture and consistency.
An 8-inch cake pan with a 3-inch height is a great substitute for a springform pan. It has a large volume, and the circular shape creates a great-looking cheesecake. The cheesecake will rise while baking, then fall while cooling, and any cracks will settle and become less visible. An 8-inch square baker has a larger volume than an 8-inch round cake pan, so it is a better choice than a cake pan with a 2-inch height.
A 9-inch square baker is another option. Glass Pyrex pans, 9 or 10 inches, are also good alternatives.
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Adjustments to cooking times
It is possible to cook a cheesecake without a springform pan. However, adjustments to the cooking time may be required depending on the type and size of the pan used.
When substituting a different pan for a springform pan, it is important to consider the size and depth of the alternative pan. The cooking time for a cheesecake will vary depending on the thickness of the cheesecake batter in the pan. If a shallower pan is used, the cheesecake will cook faster, and the cooking time should be reduced. Conversely, if a deeper pan is used, the cheesecake will take longer to cook and may require a longer baking time.
For example, if using a 9-inch square baker, an 8-inch cake pan with a 3-inch height, or an 8-inch square baker, follow the recipe instructions for a medium or small cheesecake, respectively, and use the adjusted ingredient quantities and bake time. For an 8-inch cake pan with a 2-inch height, the baking time may need to be increased slightly compared to a shallower pan.
Additionally, the overall volume of the dish should be considered. Smaller volume dishes can be more challenging to bake a cheesecake in, as it is easier to over-bake the cheesecake, affecting its texture and consistency. Therefore, it is recommended to choose a larger volume dish when possible.
When adjusting the cooking time, it is essential to monitor the cheesecake's progress and make adjustments as needed. The cheesecake is done when the top loses its glossy, wet appearance and takes on a more matte finish. The center should be set after the initial baking time and 30 minutes of cooling with the oven door closed.
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Lining the pan with parchment paper
To line the pan with parchment paper, cut a strip of parchment paper and spray it with Pam/grease. This will make it stick to the sides of the pan, allowing you to pour the batter in. For the bottom, cut a square and have it sticking out on all sides. You can also grease the pan and then line it with parchment paper, although this may be excessive.
When using parchment paper, it is important to note that it may absorb some liquid during cooking and become more adhesive, making it trickier to form the crust against the sides. Additionally, the paper doesn't seal the pan, so if you're concerned about leaks, you might want to wrap the outside of the pan with foil.
If you want your cheesecake to be easily removable from the pan, leave the parchment strips hanging over each side. This way, you can gently lift your dessert out of the pan once it has cooled.
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Using a water bath
Baking a cheesecake in a water bath is a great way to ensure your dessert comes out smooth, creamy, tall, and crack-free. Here are some tips on how to do it without a springform pan:
Firstly, you will need to prepare your crust and press it into your chosen pan. If your recipe calls for pre-baking the crust, be sure to let it cool before the next step. To prevent water from seeping into your cheesecake, you can use one of the following methods:
Foil Wrap
Tear off two large pieces of aluminium foil and lay one on top of the other. Place your pan on the foil and tightly wrap it around the exterior, being careful if the pan is still hot. This will prevent any water from leaking into the cheesecake.
Slow Cooker Bags
Wrap your pan in a slow cooker bag and tie a knot with the excess. Then, wrap a layer of foil around the outside of the bag.
Once you have protected your pan, place it inside a larger pan, such as a roasting pan, cast-iron skillet, or metal baking pan. You can now pour your cheesecake batter into the crust.
Next, bring your pan close to the oven and fill the larger pan with boiling water. You want the water to come about halfway up the side of the cheesecake pan. Now, carefully place the whole setup into the oven and bake according to your recipe.
Alternatively, you can place the roasting pan with the cheesecake in it into the oven first, and then carefully pour in the boiling water.
If you don't want to risk water leaking into your pan at all, you can try a different method. Place your wrapped cheesecake pan on the middle rack of the oven and put a large oven-safe pan, filled with about an inch of water, on the bottom rack. This will still create a humid environment for your cheesecake to bake in, without the risk of water touching the cheesecake.
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Crust alternatives
You can make a cheesecake without a crust, and this style of cheesecake is called Basque Cheesecake, named for the Basque Country in Spain. It is an incredibly simple cheesecake to make, with a decadent, creamy, and super-easy taste and texture.
If you would like to make a cheesecake with a crust, but don't have a springform pan, you can use almost any baking pan. However, you will need to consider how the size of the pan will affect the cooking time. For example, if the pan is shallower, the cake will cook faster. If your recipe calls for a 10-inch springform pan, a 9x13 pan, 9-inch tube pan, or 10-inch Bundt cake pan would be good substitutes. You can also use multiple pans for the batter, but you will need to double the crust. Two deep-dish pie plates, 9-inch cake pans, or 8x4-inch loaf pans would all work well.
If you want to remove the cheesecake from the pan, line the base and sides with parchment paper first. You could also bake the cheesecake in an aluminum foil pan and cut it away to reveal the cake. Alternatively, you can use paper baking moulds with straight sides.
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Frequently asked questions
Yes, you can. You can use almost any baking pan for your cheesecake.
Good substitutes for a 9-inch springform pan include a 9x13 pan, a 9-inch tube pan, a 10-inch Bundt cake pan, a 9-inch square baker, an 8-inch cake pan with a 3-inch height, and an 8-inch square baker.
If you want to remove the cheesecake from the pan, line the base and sides with parchment paper first. You can also use paper baking moulds with straight sides.
