Cheesecake Pan Lining: Crust Edition

Whether or not you need to line a cheesecake pan with a crust depends on the type of pan you are using and your desired outcome. If you are using a springform pan, it is recommended to line the bottom with parchment paper or grease it with butter to prevent the cheesecake from sticking and make it easier to remove. However, some bakers choose not to line their pans and instead rely on the crust to act as a barrier between the cheesecake and the pan. This can be successful if you have a well-made crust that is not too thin or crumbly. Ultimately, the decision to line your cheesecake pan with a crust comes down to personal preference and the equipment you have available.

Using parchment paper to line the pan

Lining a cheesecake pan with parchment paper is a great way to ensure your cheesecake doesn't stick to the pan and is easy to remove once baked. Here is a step-by-step guide to using parchment paper to line your cheesecake pan:

Firstly, you will need to gather your cheesecake pan, parchment paper, scissors or a knife, and some cooking spray or butter. You will also need your cheesecake crust ingredients and a small spatula or spoon to help release the cheesecake from the pan after baking.

Next, undo the clasp of your cheesecake pan and release the base from the side. Take your parchment paper and cut a strip that is long enough to fit around the inside of the pan with a little overlap. You will also need a circle of parchment paper for the base, again with a slight overlap. Spray or grease the strip of parchment paper and fit it inside the pan, pressing it gently so that it sticks to the sides. Place the base back into the pan and secure the clasp. Place the circle of parchment paper on top of the base, pressing it down gently to ensure it sticks.

Now your pan is lined, you can add your cheesecake crust. Press the crust mixture into the base and partly up the sides of the pan. Pre-bake the crust according to your recipe.

Once your crust is pre-baked and cooled, you can add your cheesecake filling. Pour the filling on top of the crust and smooth it into an even layer. Place the pan in the oven and bake according to your recipe.

When your cheesecake is baked, allow it to cool completely before attempting to remove it from the pan. Carefully release the clasp of the pan and remove the side. Use your spatula or spoon to gently release the cheesecake from the base and parchment paper. Slowly and carefully peel back the parchment paper from the sides and base of the cheesecake.

Your cheesecake is now ready to be served or decorated as desired!

Lining the pan with non-stick cooking spray

First, it is important to note that while using non-stick cooking spray may seem like a convenient option, it can damage your pan's non-stick coating over time. This is because the spray often contains lecithin, which tends to stick to the non-stick surface and is challenging to remove. Therefore, it is recommended to use a manual oil mister or other alternatives like butter or olive oil.

However, if you choose to use non-stick cooking spray, here are some steps to follow:

• Select a non-stick cooking spray that is specifically designed for baking. These sprays typically have a higher smoke point and are less likely to break down the non-stick coating on your pan.
• Ensure your cheesecake pan is clean and dry before spraying. Any residue or moisture on the pan may affect the performance of the non-stick spray.
• Shake the can of non-stick spray vigorously for a few seconds to ensure the contents are well mixed.
• Hold the can about 6 to 8 inches away from the pan and spray in a slow, sweeping motion. Ensure you coat the entire inner surface of the pan, including the corners and edges, with a thin, even layer of the spray.
• After applying the spray, use a paper towel or clean cloth to gently wipe down the pan. This will help remove any excess spray and ensure a more consistent coating.
• Allow the pan to sit for a few minutes after spraying to ensure the coating sets properly.

By following these steps, you can effectively line your cheesecake pan with non-stick cooking spray. However, keep in mind that the spray may not create a completely leak-proof barrier, so it is always a good idea to place your cheesecake pan on a baking sheet lined with parchment paper as an extra precaution.

Preparing a bain-marie

A bain-marie is a water bath that buffers the direct heat from the sides and bottom of the baking pan. This helps the cheesecake bake more evenly and gently, preventing the outside from becoming tough, rubbery, burnt, or curdled before the inside is done. It is also known as a water bath and is considered the best way to bake a flawless cheesecake.

To prepare a bain-marie, you will need:

• A high-quality springform pan
• A larger baking pan, cake pan, saute pan, or roasting pan
• Wide, heavy-duty aluminium foil
• A heat-safe oven bag or slow cooker bag (optional)
• Boiling water

• Prepare your graham cracker crust and press it into your springform pan. You can par-bake it if your recipe calls for it and then let it cool.
• Place a large piece of heavy-duty aluminium foil underneath the pan, covering the bottom and sides. Gently press the foil up and around the edges of the pan and repeat this process at least twice to ensure there are no gaps for water to seep in. You can do this up to three times for added protection.
• Optional: Place your foil-wrapped pan inside an oven bag for extra protection against leaks.
• Fill a kettle with water and bring it to a rolling boil.
• Pour your cheesecake batter on top of the cooled, partially baked crust.
• Place your springform pan inside the larger roasting pan.
• Place both pans in the preheated oven on the middle rack.
• Carefully pour a few inches of hot water into the roasting pan (the pan outside the cheesecake pan). You want to pour enough water so that it won't quickly evaporate but not so much that it will splash into your batter.
• Gently push the setup back into the middle of the rack, close the oven, and bake as directed.

Some additional tips for perfect cheesecake:

• Don't overbake your cheesecake. Remove it from the oven when the top looks dry and set but the centre still jiggles.
• Allow the cheesecake to partially cool in the oven by turning off the heat and cracking the door open for 30 minutes to an hour.
• Remove the springform pan from the water bath but do not remove the cheesecake from the springform pan until it is fully cooled and chilled.
• Chill the cheesecake completely before removing it from the pan and slicing. Most full-size cheesecakes call for at least 6 hours of chill time, but overnight chilling will yield the best texture.

Using a water bath

Preparing the Water Bath

Firstly, gather the necessary equipment: a springform pan (9-inch), a large roasting pan or cake pan (12-inch), heavy-duty aluminium foil, an oven bag (optional), and freshly boiled water.

Now, follow these steps:

• Prepare your cheesecake crust and press it into the springform pan. Some recipes may require you to pre-bake or blind bake the crust.
• Place a large piece of heavy-duty aluminium foil underneath the springform pan, covering the bottom and sides.
• Gently press the foil up and around the edges of the pan. Repeat this process at least twice to ensure there are no gaps for water to seep in. You can do up to 3 layers of foil for extra protection.
• Optional: Place the foil-wrapped pan inside an oven bag for added protection.

Adding the Hot Water

• Bring a kettle of water to a rolling boil.
• Pour your cheesecake batter on top of the cooled crust.
• Place the springform pan inside the larger roasting pan or cake pan.
• Carefully pour a few inches of hot water into the larger pan, ensuring the water level is about halfway up the side of the cheesecake pan. Be cautious not to splash any water into the cheesecake batter.

Baking the Cheesecake

• Place both pans into the preheated oven, on the middle rack.
• Gently push the pans into the middle of the rack, close the oven, and bake according to your recipe's instructions.
• After baking, remove the cheesecake from the water bath but leave it in the springform pan. You can set it on a cooling rack to cool to room temperature, and then refrigerate. Alternatively, place it directly in the fridge to cool completely.

Tips for a Successful Water Bath

• Always use hot water in your water bath. Cold water will affect your oven temperature and bake time.
• Don't overfill the pan with water. An inch or so of hot water is usually sufficient.
• Be cautious when pouring the hot water to avoid any splashing or spilling into your cheesecake batter.
• Protect your cheesecake by setting your springform pan inside a slightly larger cake pan before placing it in the water bath, or wrap your pan in foil to prevent water seepage.

Removing the cheesecake from the pan

Removing a cheesecake from its pan can be a challenging task, but there are several methods you can use to do so successfully. Here is a detailed guide on how to remove a cheesecake from a springform pan:

Prepare the Cheesecake for Removal:

Before you attempt to remove the cheesecake from the pan, it is crucial to ensure that it is properly chilled. A warm or room-temperature cheesecake is more likely to fall apart when you try to remove it from the pan. Therefore, it is recommended to chill the cheesecake overnight or for at least 12 hours to ensure it is completely firm.

Loosen the Sides of the Cheesecake:

Use a knife to loosen the sides of the cheesecake from the pan. Dip the knife in hot water or run it under hot water before gently running the knife along the edges of the cake. This step helps to separate the cheesecake from the pan and keeps the sides smooth. Avoid using cold water, as it is not as effective, and be careful not to drag the knife against the cheesecake, which can cause cracks.

Remove the Sides of the Pan:

After loosening the sides, it's time to remove them. Unlatch the springform pan and gently lift away the sides. If you see any small cracks or imperfections, you can use the hot knife to smooth them out gently.

Slide the Cheesecake onto a Platter or Use Spatulas:

At this stage, you have two main options for removing the cheesecake from the base of the pan: sliding it onto a platter or using spatulas to lift it.

Sliding Method:

If your cheesecake is on a springform pan base, slightly heating the bottom of the cake can help soften the butter in the crust and make it easier to slide off. You can use a cook's blowtorch, a gas burner, or a knife wet with hot water to gently heat the bottom of the pan. Be careful not to overheat the pan. Once the bottom is slightly heated, gently slide the cheesecake onto a platter. If needed, gently push the cheesecake with the flat side of a large knife to encourage it to move off the base, being careful not to dent the soft cheese filling.

Alternatively, you can simply leave the cheesecake on its base and place the entire cake, including the base, on a serving platter. You can decorate around the cake with sliced strawberries or raspberries to hide the edges of the base.

Spatula Method:

For this method, you will need three large, flat, thin spatulas and a friend to help you. Carefully slide the spatulas between the crust and the springform pan bottom, covering as much area under the cake as possible. Space the spatulas evenly and ensure they are all the way under the cake. Then, with your friend, count to three and gently lift the cheesecake onto a platter simultaneously. It is important to lift at the exact same moment and with the same speed to avoid breaking the cake.

Using Parchment Paper:

If you haven't baked your cheesecake yet, consider lining your pan with parchment paper to make removal easier. Cut out a circle of parchment paper slightly larger than the base of your springform pan and press it into the bottom of the assembled pan. You can also line the sides of the pan with parchment if desired. Bake the cheesecake as usual, then chill it thoroughly before removing the sides of the pan. If you lined the sides with parchment, simply remove them along with the sides of the pan. If you only lined the base, gently pull on the parchment paper to slide the cheesecake off the base and onto a serving plate.

Remember to always handle your cheesecake with care and patience to ensure the best results.

Frequently asked questions