Springform Pan: Cheesecake Essential?

You don't need a springform pan to make a cheesecake. While most recipes call for one, you can use almost any baking pan as a substitute. Springform pans are useful for bakes that can't be inverted, such as cheesecakes and quiches, as they have a removable base and ring. However, if you don't have one, you can use a regular baking pan of the same size and serve the cheesecake directly from the pan. You could also use a paper baking mould, or line your pan with parchment paper.

You don't need a springform pan for a cheesecake

You don't need a springform pan to make a cheesecake. While springform pans are great for bakes that can't be inverted, like cheesecakes and quiches, they are not essential. You can use almost any baking pan for your cheesecake, including a regular cake pan, a pie pan, a loose-bottom cake pan, a round pan, a muffin or cupcake pan, a silicone cake pan, a bundt pan, or a makeshift foil pan.

If you're using a different pan, you may need to adjust the cooking time, as shallower pans will cook the cake faster. You can also line your pan with parchment paper or foil to make it easier to remove the cheesecake after baking. If you're not concerned about presentation, you can simply serve the cheesecake directly from the pan.

So, if you don't have a springform pan, don't let that stop you from making a delicious cheesecake! With a little creativity and flexibility, you can still achieve great results.

Alternatives to a springform pan

While springform pans are great for removing delicate cakes without damaging them, they are not a necessity for making a cheesecake. Here are some alternatives you can use:

Serve It in the Baking Pan

If you are not too concerned about presentation, you can simply use a regular baking pan of the same size and serve the cheesecake directly from it. This eliminates the need for removing the cake from the pan, reducing the risk of damaging it in the process.

Use Paper Baking Molds

For a more photo-ready dessert, you can use paper baking molds with straight sides. These molds are typically oven-safe up to about 390 degrees Fahrenheit and have grease-resistant wrapping, making it easy to remove the dessert without damaging its edges. Place the mold directly into a same-sized baking pan and bake the cheesecake directly in the mold. Once cooled, simply remove the dessert from the pan and serve it in the mold.

Line Your Pan with Parchment Paper

Use a regular baking pan that is the same size as the springform pan the recipe calls for, and line it with parchment paper strips. Allow the strips to hang over each side of the pan, so you can gently lift your cheesecake out once it has cooled. Remember that springform pans are taller than regular baking pans, so this method works best for cheesecakes that are not too tall.

Use a Silicone Cake Pan

Silicone cake pans are excellent for releasing cakes intact, but they may not be suitable for cheesecakes. If your cheesecake recipe allows for inversion, a silicone pan can be a good alternative. Be sure to spray and flour the mold well to aid in the release.

Use a Disposable Foil Pan

Disposable aluminum foil pans are a great substitute for springform pans. Once your cheesecake has cooled, you can cut away the sides of the pan to reveal the cake. For the cleanest release, cool the cheesecake in the refrigerator, then run a sharp knife around the edges before cutting away the foil. This method is especially useful if you plan to gift your cheesecake or take it to an event, as you don't have to worry about getting your pan back.

Use a Conventional Cake Pan

You can use a conventional straight-sided cake pan to bake your cheesecake. Line the bottom with parchment paper, press your crust into place, and fill with batter. Bake in a water bath until done, then remove, cool, and refrigerate overnight. To remove the cheesecake from the pan, set the cake pan in a mixing bowl of hot water for about 15 seconds. Run a paring knife or thin spatula around the edge, cover with parchment, and place a cardboard cake circle or flat plate on top. Turn the pan upside down and gently tap until the cake falls out. Remove the top platter and parchment, and your cheesecake is ready to serve!

Using a regular baking pan

If you don't have a springform pan, don't worry! You can still make a delicious cheesecake using a regular baking pan. Here are some tips and tricks to help you achieve cheesecake success:

Choose the Right Pan

Select a regular baking pan that is the same size as the springform pan specified in your recipe. This will ensure that your cheesecake bakes evenly. You can use a cake pan, pie plate, or any similar-sized pan. Keep in mind that springform pans are taller than regular baking pans, so avoid recipes with very tall cheesecakes.

Prepare the Pan

Line your chosen pan with parchment paper or foil. This will make it easier to remove the cheesecake later. Allow the parchment or foil to hang over the sides of the pan, creating a sort of sling that you can use to lift the cheesecake out gently. If using a square pan, line it with two layers of parchment or foil, one in each direction, for easier lifting.

Adjust Baking Time

Remember that shallower pans will cause the cheesecake to cook faster, so you may need to adjust the baking time accordingly. Keep a close eye on your cheesecake and remove it from the oven as soon as it's done.

Consider Serving in the Pan

If you're not too concerned about presentation, you can simply serve the cheesecake directly from the baking pan. This eliminates the need to remove the delicate dessert from the pan, reducing the risk of damaging it.

Use a Water Bath

For the best results, consider baking your cheesecake in a water bath. This involves placing the pan inside a larger roasting pan filled with hot water. The steam from the water will help the cheesecake bake slowly and evenly, reducing the risk of cracks on the surface.

Cool and Chill

After baking, allow your cheesecake to cool completely at room temperature before chilling it in the refrigerator for at least 4 hours or overnight. This will help it set and make it easier to handle.

With these tips, you can confidently bake a delicious cheesecake using a regular baking pan. Enjoy the sweet rewards of your efforts!

Lining a pan with parchment paper

Step 1: Cut the Parchment Paper

First, cut out a piece of parchment paper that is approximately 14 inches long. This will give you about 3 inches of overhang on each side of an 8-inch by 8-inch pan. If you are using a larger pan, cut the parchment paper to be about 4 inches longer than your pan, which will give you 2 inches of overhang on each side of a 9-inch by 13-inch pan.

Step 2: Fold the Parchment Paper

Next, fold 3 inches of one side of the parchment paper onto itself. Repeat this step with the opposite side of the parchment paper. Then, fold in each of the remaining sides the same way, 3 inches in, until you have a square-shaped piece of parchment.

Step 3: Place the Parchment Paper in the Pan

Place the folded parchment square into the pan. If your square does not fit properly in the pan, simply adjust the folds as needed until it fits in place.

Step 4: Lift the Top Folds

Now, lift the two top folds on the left and right sides of the pan so that they are standing up facing each other.

Step 5: Lift the Corner of the Parchment Paper

Lift one corner of the remaining side of the parchment paper that is still lying down in the pan. Allow it to naturally fold onto itself, forming a triangular shape, as you raise it up to the side of the pan.

Step 6: Press and Crease the Parchment Paper

Firmly press and crease the folded corner of the parchment paper into place. Repeat this step with the remaining three corners.

Step 7: Bake Your Treats

Your pan is now ready to be used for baking!

Tips:

• Parchment paper is already non-stick, so there is generally no need to grease it.
• If you are lining a round cake pan, place a piece of parchment paper underneath your cake pan and use a pencil to trace an outline of the bottom edge of the pan onto the parchment paper. Then, cut a circle just inside the outline and place it into the bottom of the pan.
• For square or rectangular pans, place a piece of parchment paper underneath your pan and lift up the edges of the paper to ensure they reach up each side. Then, use scissors to trim off any excess and make a cut in the paper from each corner towards the pan's corners. Remove the pan and add another 1/2 inch to each of the existing cuts. Place the paper into the pan and fold one flap behind the other at each corner so that the paper fits neatly inside.
• Pre-cut sheets of 12-inch by 16-inch parchment paper are perfect for lining half-sheet pans and 9-inch by 13-inch pans and can be easily trimmed for smaller pans.

Adjusting cooking times

Adjusting the cooking time when making a cheesecake without a springform pan depends on the type of pan you are using as a substitute. If your pan is shallower than a springform pan, your cheesecake will cook faster. If you are using a 9 x 13 pan, a 9-inch tube pan, or a 10-inch Bundt cake pan as a substitute, the cooking time will be roughly the same as it would be for a springform pan.

If you are using a 7-inch pan, you will need to reduce the recipe by one-third, and the baking time will be roughly the same as for a 9-inch springform pan—only about 5 minutes less. For a 6-inch pan, you can use the same ingredient amounts as for a 7-inch pan, and the baking time will be slightly more—about 1 hour and 20 minutes.

If you are making mini cheesecakes in 4-inch pans, the recipe will make two cheesecakes, and the baking time will be about 45 minutes, then 30 minutes of cooling with the oven door closed and 20 minutes with the oven door cracked.

If you are using a larger pan than a 9-inch springform pan, the cooking time will remain close to the same if you fill the pan to the same depth.

Frequently asked questions