Emilie Meyer
Cheesecakes are a delightful dessert, but they can be a little tricky to make. One of the most common issues is cracking, which can be caused by overcooking or too-fast cooling. Another challenge is finding the right pan to bake it in. While springform pans are commonly used, they are notorious for leaking, and water can seep into the cheesecake during the baking process. This can be prevented by wrapping the pan in foil, creating a barrier between the pan and the water bath. Alternatively, you can opt for an aluminium foil pan, which doesn't require wrapping and can simply be cut away after baking. So, if you're planning to make a cheesecake, choosing the right pan and wrapping it carefully can help ensure a delicious, crack-free dessert.
| Characteristics | Values |
|---|---|
| Can you make cheesecake in a foil pan? | Yes |
| Reason | To prevent water from seeping in during the water bath |
| Type of foil | Heavy-duty aluminum foil |
| Number of foil layers | Two |
| Foil seams | No seams on the bottom or sides of the pan |
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What You'll Learn
Using a springform pan
Springform pans are a great option for making cheesecakes. They are round baking vessels with a latch on the side, which allows the bottom and sides of the pan to separate, making it easier to remove your dessert. Springform pans come in a variety of sizes, with 8-inch and 10-inch pans being the most common. It is recommended to choose a light-coloured, non-stick finish pan for even browning.
To prepare your springform pan for cheesecake, you can line the inside bottom with parchment paper. This will make it easier to remove your cheesecake later and prevent it from sticking to the pan. You can also grease the pan with butter or a non-stick vegetable spray, especially if your recipe calls for a water bath or bain-marie.
If you are using a water bath, it is essential to wrap the outside of the springform pan with heavy-duty aluminium foil to prevent water from leaking into the pan. You can also use crockpot liners or slow cooker liners before wrapping the pan in foil. This will help ensure that your cheesecake crust does not become soggy.
After baking your cheesecake, simply release the clamp and remove the band. You can place the pan on a countertop or a wide jar to drop down the band. Your cheesecake is now ready to be served directly from the base or transferred to a platter.
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Preventing water seepage
Water seepage is a common problem when making a cheesecake in a foil pan. Here are some tips to prevent this:
Use a Double Layer of Heavy-Duty Aluminium Foil
Wrapping the springform pan in a double layer of heavy-duty aluminium foil can help to prevent water seepage. Ensure there are no seams in the foil as moisture can evaporate and condense between the foil and the pan, causing seepage. However, some bakers have found that even with no seams, water can still find its way into the cheesecake.
Use a Slow Cooker Bag or Crockpot Liner
Using a slow cooker bag or crockpot liner can be more effective than foil at preventing water seepage. Wrap the springform pan in the bag or liner, then wrap a layer of foil around the outside. This creates a barrier that water cannot penetrate.
Use a Cake Pan
Instead of placing the foil-wrapped springform pan directly into the water bath, place it inside a cake pan that is at least one inch larger in diameter. Then, place the cake pan into the water bath. This prevents water from getting into the springform pan while it's in the water bath.
Use a Roasting Pan
Place the cheesecake on a roasting pan and fill the bottom with water so that the cheesecake is sitting just above the water. This allows the cheesecake to benefit from the steam without the risk of water seepage.
Use Silicone Guards
Silicone guards are made specifically for holding a springform pan in a water bath and can be an effective way to prevent water seepage.
Use Oven-Safe Plastic Wrap
Some bakers use oven-safe plastic wrap inside the foil to prevent water seepage. This creates an extra barrier that water cannot penetrate.
Use a Larger Cake Pan
If you don't want to use foil, simply using a larger cake pan can be effective. Place the springform pan inside a slightly larger cake pan, creating an air gap that prevents water seepage while still allowing the benefits of a water bath.
Avoid a Water Bath
If you're concerned about water seepage, you can avoid using a water bath altogether. One alternative method is to place a baking pan or sheet with water on the rack below the cheesecake while baking. This creates humidity around the cheesecake without the risk of water seepage.
By following these tips, you can help prevent water seepage when making a cheesecake in a foil pan.
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Avoiding cracks
Cheesecakes are prone to cracking, but there are several ways to avoid this. Firstly, it is important to prevent overbeating the batter and adding too much air to it. This can be done by mixing in the eggs, one at a time, as the last ingredient and beating or stirring just until they are incorporated. After this, avoid any further beating. Adding a small amount of flour or cornstarch to the batter can also help prevent cracking.
Another common cause of cracks is overcooking or sudden changes in temperature. To prevent this, it is recommended to cook the cheesecake until the outer ring is slightly puffed and firm, but the inner circle still jiggles. When the cheesecake is done, turn off the oven and leave the cake inside for about an hour to cool gradually. This will prevent the cheesecake from cracking due to sudden temperature changes.
Using a water bath is another effective method to prevent cracks. This involves wrapping the cheesecake pan in foil to prevent water from seeping through and placing the pan in a roasting pan or large baking dish filled with a few inches of water. The steam from the hot water will help the cheesecake rise slowly and evenly, reducing the risk of cracks.
Additionally, it is recommended to use a springform pan for cheesecakes, as this type of pan can be wrapped tightly in foil to create a good seal and prevent leaks.
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Refrigeration and freezing
Once your cheesecake is baked, it's important to let it cool down gradually. Leave it in the oven with the door ajar for about an hour, then remove it from the water bath and let it cool completely on a wire rack. It's crucial that you don't rush this process, as both overcooking and too-rapid cooling can cause cracks in your cheesecake.
After your cheesecake has cooled to room temperature, it's time to refrigerate it. Cover the cheesecake with plastic wrap and transfer it to the refrigerator to cool for at least 8 hours or overnight. This extended refrigeration time will help your cheesecake set and ensure it's nice and firm.
If you've baked your cheesecake in a disposable foil pan, you can simply cover the top with plastic wrap or foil and place it directly in the fridge. If you want to remove the cheesecake from the pan before refrigerating, run a thin-bladed knife around the edge to ensure it's not sticking, then carefully lift it out and place it on a plate or serving dish before wrapping it and putting it in the fridge.
Your cheesecake will last in the fridge for up to two days when properly stored. If you'd like to keep it longer, you can freeze it for up to 3 months. To freeze a whole cheesecake, first, place it in the freezer, uncovered, to let it firm up. Then, double-wrap it tightly with heavy-duty aluminium foil or plastic freezer wrap, or place it in a heavy-duty freezer bag. When you're ready to enjoy your frozen cheesecake, thaw it overnight in the refrigerator.
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Pan alternatives
While a springform pan is the most common type of pan used for making cheesecakes, it is not the only option. Here are some alternatives:
- Aluminum foil pan: You can bake your cheesecake in an aluminum foil pan and then cut away the foil to reveal the cake. However, it is important to note that water can still seep into the pan through seams and cracks, which can make the crust soggy. To prevent this, some people use a double layer of heavy-duty aluminum foil with no seams or use crockpot or slow cooker liners underneath the foil.
- Silicone wrap: You can purchase a silicone wrap for your pan, which will prevent water from seeping in during the water bath.
- Different types of baking pans: You can use almost any baking pan for your cheesecake, such as a cake pan, a deep-dish pie plate, a tube pan, a Bundt cake pan, or a loaf pan. However, keep in mind that different-sized pans will affect the cooking time. Shallower pans will result in faster cooking times.
- No pan: You can try an alternative water bath method where the cheesecake is placed on the center oven rack and a large roasting pan or metal baking pan is placed on the bottom rack. Pour boiling water into the pan on the bottom rack, about 1 inch deep. This method does not require wrapping the springform pan in foil.
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Frequently asked questions
Yes, you can make a cheesecake in an aluminium foil pan. However, if you use a springform pan, you will need to wrap it in foil to prevent water from seeping in during the water bath.
To wrap your springform pan in foil, you will need two layers of heavy-duty aluminium foil. Place your pan in the centre of the foil and lift the edges of the foil up around the outside of the pan, creating a pan within a pan. Make sure there are no seams on the bottom or sides of the pan.
Your cheesecake may be cracking due to overcooking or too-fast cooling. To prevent this, cook your cheesecake until the outer ring is slightly puffed and firm, but the inner circle still jiggles. When cooling, do it gradually. Let the cheesecake sit in the turned-off oven with the door cracked for about an hour, then remove it from the water bath and let it cool completely.
You can use almost any baking pan for your cheesecake. However, changing the pan size will affect the height of the cheesecake and its cooking time. If you use a shallower pan, 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.
