Tiffany Haney
Whether you're a first-time baker or a seasoned pastry chef, one question that often comes up when making a cheesecake is whether to line the pan. While some recipes call for a simple crust, others recommend lining the pan with parchment paper or greaseproof cardboard. So, what's the best approach? Let's dive in and explore the options to find out!
| Characteristics | Values |
|---|---|
| Pan type | Springform, regular, glass Pyrex |
| Lining | Parchment paper, aluminium foil |
| Crust | Graham crackers, vanilla wafers, crumbs/butter |
| Water bath | Yes, no |
| Grease | Yes, no |
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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 that feature a latch on the side, allowing the bottom and sides of the pan to separate for easy removal of your dessert.
To prepare your springform pan for a cheesecake, you should first test the band to ensure it latches securely and the base doesn't fall out. Place the base in the bottom of the band and close the clamp. If your base has a lip or a raised diamond pattern, insert it with the pattern facing upward.
Some recipes instruct you to grease and flour your springform pan. You can use a non-stick vegetable spray or butter for this step. For extra insurance against sticking, you can also line the bottom and sides of the pan with parchment paper. To make a parchment paper circle, tear off a sheet of parchment paper slightly bigger than your pan. Fold it in half from side to side, and then fold it in half again from top to bottom. Fold the bottom right corner to the top left corner, forming a triangle, and then fold the left edge to the right edge. You should now have a long, thin triangle. Place the point of the triangle in the centre of your upside-down pan and trim the parchment paper at the edge of the pan. Unfold the paper, and you will have a perfect circle!
If you are baking your cheesecake in a water bath, you will need to wrap the outer bottom edge of the pan with heavy-duty aluminum foil to prevent water from leaking into your pan. Keep in mind that this may not work for thinner batters.
After your cheesecake is done baking, allow it to cool and chill completely before removing it from the pan. Then, unhook the latch and remove the side band. If your cheesecake doesn't release from the bottom, carefully run a knife under it to loosen it. You can serve it directly on the base or transfer it to a platter.
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Lining the pan with parchment paper
Prepare the Parchment Paper
Start by cutting a piece of parchment paper that is slightly larger than the bottom of your pan. You want the paper to be slightly bigger so that it covers the entire bottom of the pan and has some excess around the edges. If you have a round pan, you can unfold the parchment paper to create a perfect circle.
Grease the Pan
Some bakers recommend greasing the pan before lining it with parchment paper. This extra step can provide insurance against your cheesecake sticking to the pan. Use butter or a non-stick vegetable spray to lightly grease the pan, ensuring the entire surface is coated.
Place the Parchment Paper
Place the cut parchment paper into the pan, gently pressing it down to fit snugly against the bottom. The parchment paper should lie flat and be smooth, with no air bubbles or creases.
Grease the Parchment Paper (Optional)
For added insurance, you can choose to grease the parchment paper as well. This step is optional but can provide extra assurance that your cheesecake will release easily. Use butter or non-stick spray to lightly coat the surface of the parchment paper.
Trim the Edges
Once you are satisfied with the placement of the parchment paper, trim the excess paper along the edges of the pan. You want the parchment to be flush with the edges of the pan, creating a clean and neat appearance.
Wrap the Outside (Optional)
If desired, you can wrap the outer bottom edge of the pan with heavy-duty aluminum foil. This step is especially useful if you plan to bake your cheesecake in a water bath, as it helps prevent water from leaking into the pan. However, it is not necessary if you are not using a water bath.
By following these steps, you will effectively line your cheesecake pan with parchment paper, ensuring that your cheesecake releases smoothly and maintains its beautiful shape. Remember to adjust your recipe's cooking time and temperature as needed to account for the presence of the parchment paper and any other modifications you make to your pan setup.
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Greasing the pan
If using a springform pan, greasing it is recommended to prevent sticking. You can use a non-stick vegetable spray, butter, or another type of fat. Additionally, consider lining the bottom and sides of the pan with parchment paper for extra insurance against sticking. Parchment paper also makes it easier to remove the cheesecake later.
For a regular pan, some sources suggest lining it with parchment paper to prevent sticking, especially if it is not a non-stick pan. You can use pre-cut parchment rounds for the bottom and cut strips to line the sides. However, one source mentions that a non-stick pan without parchment paper is also fine, and you can simply cut the cheesecake like brownies.
In summary, greasing the pan and/or using parchment paper helps ensure your cheesecake doesn't stick to the pan and makes removal easier. Choose the method that best suits your equipment and preferences.
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Using a regular pan
While springform pans are commonly used for baking cheesecakes, you can also use a regular pan. If you're using a regular pan, line it with parchment paper to prevent the cheesecake from sticking to the bottom. You can buy pre-cut parchment paper rounds for the bottom of the pan and cut strips to line the sides. You can use Crisco to "glue" the strips together. After the cheesecake has set in the fridge for at least 8-9 hours, cover the top with parchment paper so that it doesn't mess up the top when you flip it.
If you're using a non-stick pan, you don't need to use parchment paper. However, you'll need to adjust the cooking time since your cheesecake will be less thick. Be careful when adjusting the cooking time, especially if you're adding a brownie layer.
If you're baking your cheesecake in a water bath to distribute heat evenly, wrap the outer bottom edge of the pan with heavy-duty aluminum foil to prevent water from leaking into the pan. However, keep in mind that this may not work for thinner batters.
If you plan on making cheesecakes regularly, a springform pan is recommended for several reasons:
- It's more traditional and improves presentation.
- It's standard, so it's more compatible with recipes.
- It can more easily be fit into a water bath, which is considered the best method for making cheesecake.
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Using a water bath
To create a water bath, you will need a springform pan, heavy-duty aluminium foil, and a large roasting pan or metal baking pan. Start by lining the inside bottom of the springform pan with parchment paper. Then, wrap the heavy-duty foil around the outside of the pan to prevent water from leaking in. You can also wrap the outer bottom edge of the pan with foil to provide an extra layer of protection.
Next, place the unbaked cheesecake inside the prepared springform pan. Fill the large roasting or metal baking pan with about 1 inch of boiling-hot water. Gently place the springform pan with the cheesecake into the centre of the rack in the preheated oven. Close the oven door and bake according to your recipe instructions.
Once your cheesecake is done baking, with the edges set but the centre still slightly jiggly, do not remove it from the oven. Turn off the oven and leave the door slightly ajar to allow some steam to escape. Let the cheesecake cool down slowly in the oven for at least an hour, along with the water bath. After an hour, remove the cheesecake from the oven and water bath, and place the springform pan on a wire rack to cool completely. Once it has reached room temperature, transfer the cheesecake to the refrigerator to chill as per your recipe instructions.
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Frequently asked questions
It is not necessary to line the pan for a cheesecake, but doing so can make it easier to remove the cake from the pan. If you do not want to line the pan, you can grease the bottom and sides with butter and sift in all-purpose flour.
You can line a cheesecake pan with parchment paper, greaseproof cardboard, or aluminium foil.
To prevent leaks, you can wrap the outer bottom edge of the pan with heavy-duty aluminium foil. This will also help to prevent water from leaking into the pan when placed in a water bath.
Springform pans are commonly used for making cheesecakes, but you can also use a regular pan, a glass Pyrex pan, or a cake pan.
