Ella Walter
Cheesecakes are typically baked in a springform pan, which has high, straight sides and a removable bottom. While some recipes suggest greasing the pan, others advise against it, as the batter needs to cling to the sides of the pan to rise. To prevent the cheesecake from sticking to the pan, some bakers recommend lining the pan with parchment paper, which also makes it easier to remove the cake. However, others suggest spraying the pan with non-stick spray or butter spray and covering it with plastic wrap or cling film, which can then be lifted to release the cheesecake.
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What You'll Learn
Using a springform pan
Springform pans are commonly used for baking cheesecakes. They are round baking pans with high, straight sides that expand by means of a spring or clamp. The bottom of the pan can be removed from the sides when the clamp is released. They are perfect for cheesecakes because the texture is more custard than cake, and the sides of the pan are higher than a regular cake pan, allowing for a higher cheesecake.
When using a springform pan for a cheesecake, you should not grease the sides of the pan. The delicate batter rises higher if it can cling to the ungreased sides. However, some recipes may require you to lightly grease the sides. You should also grease the pan if it is going in the oven to prevent sticking. A non-stick vegetable spray works well for this. If your pan is going in the refrigerator or freezer, you don't need to grease it unless the recipe states otherwise.
To prevent the cheesecake batter from leaking out of the pan, you can line the bottom and sides with parchment paper. You can make a parchment paper circle by tearing off a sheet of parchment paper slightly bigger than the springform pan. Fold it in half from side to side, 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 and repeat. You should now have a long, thin triangle. Turn your pan over so the bottom is facing upwards, and place the point of the triangle in the centre of the pan. Trim the parchment paper at the edge of the pan, and unfold for a perfect circle.
To prevent water from leaking into the pan when placed in a water bath, you can wrap the outer bottom edge of the pan with heavy-duty aluminium foil. You can also place the springform pan inside a larger pan filled with an inch or so of water.
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Lining the pan with parchment paper
To line your springform pan with parchment paper, start by unclipping the sides from the base. Cut a piece of parchment paper to fit the base, leaving a few extra inches on each side. Flip the base upside down, so the flat part is higher than the lip, and place the parchment paper over it. Then, fit the metal siding over the upside-down base and push the base up slightly from underneath so that the lip of the base catches in the indent of the tin's sides. Pull the edges of the paper taught and close the clip.
You can also use parchment paper strips to line the sides of your pan. Cut a strip of parchment paper long enough to fit around the inside of your pan with a little overlap. Spray the strip with a cooking spray or grease it with butter, and stick it to the sides of the pan. Cut a square for the bottom of the pan, leaving a few inches of paper sticking out on each side.
Using parchment paper to line your cheesecake pan will make it easier to remove your dessert without damaging it. It also makes clean-up a breeze, as you can simply toss the used paper in the trash.
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Wrapping the pan in foil
Wrapping the pan of a cheesecake in foil is a common practice to prevent water from seeping into the pan when baking in a water bath. A water bath is a popular method for baking a cheesecake, as it helps to regulate the temperature and prevent the cheesecake from drying out and cracking.
To wrap the pan in foil, start by placing the springform pan in the centre of a square of heavy-duty aluminium foil. Lift the edges of the foil up and around the outside of the pan, creating a pan within a pan. It is important to use heavy-duty foil to prevent tearing and ensure that the seams are tight to avoid leakage. You may need to use two pieces of foil to create a larger piece if you don't have a large enough single sheet.
Additionally, you can use a slow cooker bag or a crockpot liner as an extra layer of protection before wrapping the pan in foil. This will help to prevent the foil from tearing and ensure that no water gets into the springform pan.
When wrapping the pan, be careful not to crinkle the foil too much at the bottom, as this can cause cracks and lead to leaking. Leave the foil a little looser around the bottom to avoid this issue.
Finally, place the foil-wrapped pan into a larger pan and fill it with hot water until it reaches about halfway up the side of the springform pan. This will create a water bath that will help your cheesecake bake evenly and prevent cracking.
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Greasing the pan
If you are using a springform pan, you can grease it with butter or a butter spray, or line it with parchment paper. If you are using parchment paper, cut a strip for the sides and a square for the bottom, ensuring that the paper sticks out from the sides of the pan. This will help you to easily remove the cheesecake from the pan later. You can also use a cake circle in the pan, lined with parchment, which will provide a solid bottom for your cheesecake.
If you are using a conventional straight-sided cake pan, you can line the bottom with parchment paper, press your crust into place, and fill with batter. To release the cheesecake from the pan, set the cake pan in a mixing bowl of hot water for about 15 seconds, then run a paring knife or small, thin spatula around the edge. Cover the cake with a piece of parchment, and set a cardboard cake circle or a flat plate upside down on it. Turn the cake pan upside down and tap it a few times until you feel the cake fall out of the pan.
If you are using a springform pan with a water bath, you may want to wrap the outside of the pan with foil to prevent water from leaking in and making the cheesecake soggy. However, some bakers have reported that this can still result in moisture evaporating and condensing between the foil and the pan, making the crust soggy. Therefore, you may want to consider using a conventional cake pan instead, placed inside a larger pan filled with water, or placing a pan of water on the bottom shelf of the oven to create a humid environment.
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Baking in a water bath
To create a water bath, start by bringing some water to a boil in a kettle. You will need a springform pan for your cheesecake batter and a larger pan to hold the water. Place your cheesecake pan inside the larger pan, then carefully pour hot water into the larger pan, ensuring it doesn't touch the cheesecake batter. You only need about 2 to 3 inches of water, or enough to reach halfway up the side of the cheesecake pan.
The water bath method is especially useful for cheesecakes as it helps to regulate the temperature and prevent the cheesecake from drying out. This is because the water will only heat up to a maximum of 100 degrees Celsius, ensuring the surrounding temperature remains low. The added moisture in the oven also helps to prevent the cheesecake from cracking.
When baking a cheesecake in a water bath, it is important to wrap the springform pan with foil to prevent water from seeping into the cheesecake and making it soggy. Some bakers also recommend placing the roasting pan of water on the lower rack of the oven and baking the cheesecake on the rack above to further reduce the risk of water leakage.
By following these steps and techniques, you can successfully bake a cheesecake in a water bath, resulting in a smooth, creamy, and crack-free dessert.
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Frequently asked questions
It is not necessary to spray a cheesecake pan. However, some recipes may require you to lightly grease the sides of the pan. It is also recommended to line the bottom and sides with parchment paper for easy removal.
Springform pans have high, straight sides that can be easily removed, making it easier to remove the cheesecake before cutting. The sides of the pan are also higher, allowing for a taller cheesecake.
To prevent your cheesecake from sticking, you can line the pan with parchment paper or spray it with a non-stick cooking spray. You can also try flipping the bottom of the pan over to create a flat surface for baking.
Cheesecakes can crack due to various reasons such as over-beating the eggs, baking at too high a temperature, or dramatic temperature changes during baking. It is important to follow the recipe instructions and baking times to prevent cracking.
The best way to test if a cheesecake is done is by its appearance. The sides should be raised and starting to brown, and the centre should be slightly soft but will firm up as it cools. Avoid doing a knife or toothpick test as it may cause the cheesecake to crack.
