Cody Casey
Cheesecake is a decadent dessert that can elevate any meal and make it feel extra special. While it is typically made in a springform pan, you can easily make it in any dish you have at home, such as a regular cake pan, a square baker, a loaf pan, or even a glass Pyrex pan. The key is to adjust the cooking time based on the size and depth of your chosen dish. Shallow dishes will require less baking time, while deeper dishes will need more time in the oven. You can also line your pan with parchment paper to prevent the cheesecake from sticking and to facilitate easy removal from the pan. So, go ahead and indulge in a creamy, delicious cheesecake without the need for a springform pan!
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What You'll Learn
Use a regular baking pan
If you don't have a springform pan, you can use almost any baking pan for your cheesecake. The first thing to note is how big your pan is compared to a standard springform pan. The larger the dish, the more forgiving the result. Smaller volume dishes make it more difficult to get the baking time right, meaning you're more likely to over-bake the cheesecake and impact the texture and consistency.
If you want to remove the cheesecake from the pan, line the base and sides with parchment paper first. You could also bake the cheesecake in an aluminium foil pan and cut it away to reveal the cake. If you're not concerned about presentation, you can simply serve the baked cheesecake directly from its pan.
If you want your dessert to look more photo-ready, buy paper baking moulds with perfectly straight sides. Another option is to use a regular baking pan that's the same size as the springform pan the recipe calls for, and line it with parchment strips. Let the strips hang over each side of the pan so you can use them to gently lift your dessert out of the pan once it has cooled.
- 9 x 13 pan
- 9-inch tube pan
- 10-inch Bundt cake pan
- Two deep-dish pie plates
- 9-inch cake pans
- 8 x 4-inch loaf pans
- 8-inch cake pan with a 3-inch height
- 8-inch square baker
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Line the pan with parchment paper
If you want to remove your cheesecake from the pan, lining the pan with parchment paper is a good idea. Firstly, cut out a strip of parchment paper and spray it with cooking spray or grease it with butter. This will help the paper stick to the sides of the pan, so you can pour the batter in without any leaks. Then, cut out a square of parchment paper for the base of the pan. You can stick this to the bottom of the pan with cooking spray or butter, too.
Some bakers recommend lining the pan with heavy-duty foil before placing the parchment paper, to further prevent leaks. If you don't want to use parchment paper, you can simply grease the bottom and sides of the pan with butter and sift in some all-purpose flour.
Once your cheesecake is baked and cooled, you can remove the sides of the pan. Then, run an offset spatula or thin knife between the bottom of the cheesecake and the pan to loosen it. Hold the pan with the cheesecake in one hand and gently push the cheesecake off the pan and into the other hand. Then, peel back the parchment paper and place the cheesecake on a serving platter.
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Adjust the cooking time
Adjusting the cooking time is crucial when making a cheesecake without a springform pan. The size and depth of the alternative pan you choose will impact the baking time. Smaller volume dishes can be challenging as they increase the risk of overbaking, affecting the texture and consistency of your cheesecake.
If your chosen dish is shallower than the standard springform pan, your cheesecake will cook faster, and you'll need to reduce the baking time. Conversely, if you opt for a deeper dish, your cheesecake will require more time in the oven, and you should adjust the timing accordingly.
For instance, an 8-inch cake pan with a 3-inch height is a suitable substitute, offering a larger volume than a standard cake pan with a 2-inch height. Similarly, a 9-inch square baker is recommended due to its larger volume, which makes it more forgiving in terms of baking time.
When substituting a different pan, always consider its size and depth relative to a standard springform pan. This will help you make the necessary adjustments to the cooking time, ensuring your cheesecake turns out just right.
Additionally, it's worth noting that you don't need to adjust the baking temperature. The key adjustment lies in the timing, ensuring your cheesecake is fully baked before removing it from the oven to avoid any cracks or sinking in the centre.
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Bake in a water bath
Baking your cheesecake in a water bath is a great way to ensure that your dessert is crack-free. The water bath method involves placing your cheesecake pan filled with batter halfway submerged in a water bath. This method helps to create a warm and humid baking environment, which in turn helps the cheesecake cook evenly.
To bake your cheesecake in a water bath, first, wrap your pan with a DIY insulated cake strip. This can be made with aluminium foil and paper towels. This will help the cheesecake cook evenly, preventing the outer edges from over-baking too quickly. Next, place a baking sheet or pan of water on the bottom rack of the oven. Place your cheesecake on the rack directly above the pan of water. Bake your cheesecake for 52-60 minutes, without opening the oven to avoid temperature changes.
To check if your cheesecake is done, turn on the oven light at the 55-minute mark and give your oven a slight shake. The cheesecake is done when the outer 1-2 inches do not wobble, but the middle 3-4 inches still jiggle. Once your cheesecake is done, turn off the oven and open the door no more than 1-2 inches to let the heat escape slowly.
Let the cheesecake cool for 10 minutes in a warm place. Then, remove it from the oven and let it cool for another 1-2 hours at room temperature before transferring it to the fridge to chill for 4-6 hours.
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Serve in the pan
If you don't want to bother with substituting pans and adjusting cooking times, you can simply serve the cheesecake in the pan. This is a good option if you're not concerned about presentation.
To do this, you can use a regular baking pan that is the same size as the springform pan the recipe calls for. Line the pan with parchment paper or strips of parchment paper, allowing the strips to hang over the sides of the pan. This will prevent the cheesecake from sticking to the bottom of the pan and will also make it easier to lift the cheesecake out of the pan once it has cooled.
You can also use a glass Pyrex pan, which some bakers prefer over metal pans. If you use a Pyrex pan, you may need to adjust the baking time as glass pans can take longer to bake than metal pans.
Another option is to use an aluminium foil pan and cut the cheesecake out of the pan once it has cooled.
Keep in mind that if you choose to serve the cheesecake in the pan, you may need to adjust the recipe or baking approach. For example, if your dish is more shallow than the recipe calls for, you may need to reduce the baking time to prevent over-baking.
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Frequently asked questions
You can use almost any baking pan for your cheesecake. You can use a regular cake pan, a square baker, a loaf pan, or a glass Pyrex pan.
No, there is no need to adjust the baking temperature. However, you will need to adjust the cooking time depending on the size of the pan. Shallow dishes will need less baking time and deeper dishes will need more.
You can line the pan with parchment paper to prevent the cheesecake from sticking to the bottom. You can also bake the cheesecake in an aluminium foil pan and cut it away to reveal the cake.
No, you don't always need a water bath. However, if you want to use one, you can place a dish of water on the rack beneath the cake while baking.
Choose the largest volume dish you have. Smaller volume dishes can make it difficult to get the baking time right, and you're more likely to over-bake the cheesecake.
