Cody Casey
Cheesecakes are notoriously difficult to release from pans, which is why springform pans are typically used. However, you can bake a cheesecake in a square pan. Using a different pan may change the surface area of the cheesecake and its depth, affecting the cooking time. Choosing a square pan with a similar area to the original recipe's pan will minimise the need for adjustments to the baking time and temperature. Additionally, lining the square pan with parchment paper or aluminium foil can facilitate the removal of the cheesecake.
| Characteristics | Values |
|---|---|
| Pan type | Springform pans are typically used for cheesecakes, but you can use almost any baking pan. |
| Pan characteristics | The pan should be as close in area to the one specified in the recipe as possible to minimize adjustments to baking time and temperature. Shallower pans will result in faster cooking times. |
| Ease of removal | Cheesecakes are difficult to release from the pan. Aluminum foil or parchment paper can be used to line the pan for easier removal. |
| Crust | Traditional crumb crusts are not very strong, so they may not provide much support when removing the cheesecake from the pan. |
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What You'll Learn
- Choose a square pan with a similar surface area to the original recipe's springform pan
- Adjust the baking time and temperature if all the filling doesn't fit
- Use multiple pans for the batter, but double the crust
- Line the pan with parchment paper to easily remove the cheesecake
- Use aluminium foil instead of parchment to help release the cheesecake
Choose a square pan with a similar surface area to the original recipe's springform pan
If you want to cook a cheesecake in a square pan, it's important to choose one with a similar surface area to the original recipe's springform pan. Changing the shape of the pan can impact the surface area, depth, and cooking time of your cheesecake. The key is to maintain a similar area to the original pan so that you don't have to make significant adjustments to the baking time and temperature.
Springform pans are typically used for cheesecakes because they make it easier to remove the cake and serve it without disturbing the delicate structure. They usually consist of a base plate and a removable ring that forms the sides. However, if you don't have a springform pan, you can certainly use a square pan instead.
When selecting a square pan, aim for one that is slightly smaller in surface area than the original springform pan. This is because springform pans tend to be taller than square cake pans, and you want to ensure that all your filling fits without adjusting the recipe. For example, if your recipe calls for a 9" springform pan (approximately 64 square inches), you would choose an 8x8" square pan to maintain a similar area.
By choosing a square pan with a similar surface area, you can ensure that your cheesecake cooks evenly and that your baking time and temperature remain relatively consistent with the original recipe. Remember, the closer the surface area is to the original pan, the fewer adjustments you'll need to make to your recipe.
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Adjust the baking time and temperature if all the filling doesn't fit
If you're using a square pan to bake a cheesecake, you may need to adjust the baking time and temperature if all the filling doesn't fit. This is because changing the shape of the pan will alter the surface area of the cheesecake and its depth, which in turn affects the cooking time.
The key to successful baking is to maintain a balance between time, temperature, and the thickness of the custard. If you're using a different pan, choose one with a similar area to the one specified in the recipe. For instance, if your recipe calls for a 9" springform pan, which has a surface area of 64" square inches, you could opt for an 8x8" square pan to maintain a similar area.
However, it's important to note that springform pans tend to be taller than square cake pans, and cheesecake recipes are formulated with this height in mind. If your chosen pan doesn't have enough room for expansion, you'll need to adjust the baking time and possibly the temperature.
As a general rule, a shallower pan will result in a faster cooking time, but the baking temperature doesn't need to be adjusted if you know how to tell when a cheesecake is done. A cheesecake is typically baked when it has a slight jiggle in the centre and an internal temperature of 180-185°F.
Additionally, consider the type of crust you're using. Traditional crumb crusts are not as sturdy, so they may not provide the same structural integrity when slicing the cheesecake. You may want to consider using a different type of crust or pan to facilitate easier removal and serving.
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Use multiple pans for the batter, but double the crust
Yes, you can cook a cheesecake in a square pan, but there are a few things to keep in mind. Firstly, cheesecakes are notoriously difficult to release from pans, and the traditional crumb crust does not provide much structural support. This is why springform pans are typically used for cheesecakes as they have a removable bottom and sides, making it easier to remove the cake and slice it.
If you want to use multiple pans for the batter, you can do so, but you will need to double the crust recipe. Here are some options for the types of pans you can use:
- Two deep-dish pie plates
- Two 9-inch cake pans
- Two 8x4-inch loaf pans
When using multiple pans, it's important to line the base and sides of each pan with parchment paper to ensure the cheesecake doesn't stick. You could also use aluminium foil instead of parchment paper as it is easier to shape.
Keep in mind that using multiple pans of different sizes will affect the cooking time. Shallower pans will result in faster cooking times. It's recommended to choose a pan that is as close in area to the one specified in your recipe to minimise adjustments to the baking time and temperature. For example, if your recipe calls for a 9" springform pan, you could use an 8x8" square pan as it has approximately the same area.
Additionally, consider the depth of your cheesecake. Springform pans tend to be taller than square cake pans, so if you're using a shallower pan, you might need to adjust the amount of filling you use or make some adjustments to the baking time and temperature.
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Line the pan with parchment paper to easily remove the cheesecake
To make removing the cheesecake from the pan easier, line the bottom of the pan with parchment paper before baking. Cut out a circle of parchment paper that is slightly larger than the base of your pan. You can also cut a strip of parchment paper to line the sides of the pan, which should be slightly thicker than the depth of the pan. This will make it easier to remove the cheesecake from the pan once it has been chilled.
Cheesecakes are notoriously difficult to release from the pan, as they are not very strong. Parchment paper will keep your cheesecake from sticking to the pan. It is important to note that even with parchment paper, a thoroughly chilled cheesecake will be easier to remove from the pan. Be sure to chill your cheesecake overnight or for at least 12 hours before attempting to remove it from the pan.
Some chefs also like to use a cardboard cutout to lend the cake a little more support. Cut out a piece of cardboard the same size as the base of the springform pan. Press a piece of parchment paper over the cardboard, then place it in the bottom of your pan.
Once your cheesecake has been chilled and you are ready to remove it from the pan, use a knife to loosen the sides of the pan. You can also use a cook's blowtorch to gently heat the pan and loosen the cake from its base. When using a cook's blowtorch, be sure to hold the pan with a potholder. After loosening the sides, you can use spatulas to gently lift the cheesecake off the base of the pan.
If you are using a springform pan, you can also try placing a couple of pencils under the bottom plate to elevate it and provide a seal. This will make it easier to remove the cheesecake from the pan.
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Use aluminium foil instead of parchment to help release the cheesecake
Cheesecakes are notoriously difficult to release from the pan, and the traditional crumb crust does not provide much support or structural integrity to the slice. This is why springform pans are normally used for cheesecakes—they allow you to leave the cheesecake on its base plate and only remove the ring.
If you want to use a different type of pan, consider using aluminum foil instead of parchment paper, as it is easier to shape. However, some bakers have reported that their cheesecake stuck to the aluminum foil, so it is recommended to grease the foil before pouring in the batter.
One baker reported that their cheesecake turned out fine, but the sides were not very uniform. Another baker commented that their cheesecake was ruined because they used a water bath, and the water seeped through the foil and made their gram cracker crust soggy.
In addition to using aluminum foil, you can also try using a non-stick cooking liner, which is better than parchment paper because it will not absorb liquid and become more adhesive.
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Frequently asked questions
Yes, you can cook cheesecake in a square pan.
Square pans allow you to cut the cheesecake into squares or bars, making it easier to serve and portion.
When using a square pan, consider the difference in surface area and depth compared to a typical round pan. Choose a square pan with a similar area to minimise adjustments to baking time and temperature. You may also need to double the crust recipe if the pan is shallower.
