Tiffany Haney
Cheesecake is a delicious dessert that can be made in a variety of ways. While a springform pan is often used, it is possible to bake a cheesecake in a regular pan. In this article, we will explore the steps and techniques for creating a perfect cheesecake using a regular pan, including preparing the crust, making the filling, baking, cooling, and serving. We will also discuss the importance of temperature control, preventing leaks, and achieving the desired texture. By following these tips, you'll be able to impress your family and friends with a mouth-watering cheesecake, even without a springform pan.
Baking a cheesecake in a regular pan
| Characteristics | Values |
|---|---|
| Pan type | Springform pan, pie dish, cake pan |
| Pan size | 9-inch or 10-inch |
| Pan preparation | Line with parchment paper, grease with butter or baking spray, wrap with foil |
| Crust type | Graham cracker crust, Oreo cookie crust, Biscoff pie crust |
| Crust preparation | Combine crumbs, butter, sugar, and salt; press into pan; pre-bake |
| Filling preparation | Combine cream cheese, sugar, flour, vanilla, lemon zest, lemon juice, and eggs; mix until smooth |
| Baking temperature | 325°F-375°F |
| Baking time | 50-75 minutes |
| Baking method | Water bath, or bake directly in the oven |
| Cooling | Cool in the oven for 1 hour, then at room temperature |
| Storage | Refrigerate or freeze |
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What You'll Learn
Prepare a graham cracker crust
A graham cracker crust is a simple and quick crust to make for your cheesecake. It is a great alternative to a traditional pie crust, which can be intimidating with all the rolling, chilling and blind baking. With just three or four ingredients, it takes minutes to prepare and is so much better than a store-bought crust.
Firstly, you will need to crush your graham crackers. You can buy graham crackers and crush them at home in a food processor or a zip-top bag with a rolling pin. You want to end up with crumbs that are fine and sandy. You can also buy pre-crushed graham cracker crumbs. If you can't get hold of graham crackers, you can use digestive biscuits, vanilla wafers, gingersnaps, wafer cookies, crushed cereal or even crushed ice cream cones.
Next, you will need to add sugar to your crumbs. You can use white sugar, brown sugar, or a mixture of both. The brown sugar adds a richer flavour. You can also add a pinch of salt, nutmeg or almond extract.
Then, add melted butter. The butter acts as a glue to hold the crust together. You can use salted or unsalted butter, but salted butter helps to balance the sweetness of the dessert. You can substitute the butter with vegan butter or margarine.
Finally, mix all the ingredients together. You can use a fork to toss the ingredients together until all the crumbs are moistened and the mixture is well-combined. Then, press the mixture into your pan. You can use the back of a spoon or a measuring cup to press the mixture into the bottom and up the sides of the pan. You want to make sure the crust is packed in tightly.
You can now pre-bake your crust for 10 minutes at 350°F. This will help to prevent any sogginess.
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Make the filling
To make the filling, you will need room-temperature cream cheese, granulated sugar, eggs, vanilla extract, lemon juice, and sour cream. If you want to make a raspberry swirl cheesecake, you will also need seedless raspberry jam.
Using a handheld or stand mixer fitted with a paddle attachment, beat the cream cheese and granulated sugar together on medium-high speed in a large bowl until the mixture is smooth and creamy. This should take about 2 minutes. Next, add the sour cream, vanilla extract, and lemon juice, and beat until fully combined.
On medium speed, add the eggs one at a time, beating after each addition until just blended. Stop mixing once the final egg is incorporated into the batter. To make a raspberry swirl cheesecake, spoon or pipe 1/4 cup (85g) of seedless raspberry jam onto the top of the filling once it's in the crust, before baking. Gently swirl the jam into the filling with a butter knife or toothpick, being careful not to go too deep.
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Bake in a water bath
Using a water bath, or bain-marie, is a great way to ensure your cheesecake bakes evenly and gently, helping to prevent cracks or drying.
First, wrap your springform pan with two layers of heavy-duty foil, covering the bottom and sides. This will prevent water from seeping into your cheesecake during the water bath. Alternatively, place the springform pan inside a larger cake pan to avoid using foil, or purchase a silicone wrap for your pan.
Next, place your unbaked cheesecake in a large roasting pan and add boiling water to the pan, about an inch up the sides of the springform. Bake your cheesecake at 325°F until it’s just set. It should not appear liquid, but it will slightly wobble when gently nudged, as it will continue to cook as it cools.
Once your cheesecake is baked, carefully remove the roasting pan from the oven and set it on a wire rack. Cool the cheesecake in the water bath until the water is just warm, about 45 minutes. Then, remove the springform pan from the water bath and discard the foil. If your cheesecake is sticking to the sides of the pan, run a thin-bladed knife around the edge of the cake before transferring to the refrigerator to cool for at least 8 hours or overnight.
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Cool the cheesecake
Cooling the cheesecake is a delicate process, and it is important to follow the correct steps to avoid cracks forming on the surface. Firstly, leave the cheesecake in the oven to cool for one hour. The oven door should be slightly ajar, and the cheesecake should sit in the water bath as the oven cools down. After one hour, remove the cheesecake from the oven and the water bath. Allow the cheesecake to cool completely at room temperature. It is important not to rush this stage by placing the cheesecake in the fridge, as this can cause cracks. Instead, leave the cheesecake uncovered as it cools. This stage can take up to a few hours, and you will know it is ready when it is near room temperature. Finally, cover and place the cheesecake in the refrigerator to chill for at least four hours or preferably overnight.
To prevent cracks from forming as the cheesecake cools, there are a few tricks you can try. One method is to use a water bath, which adds moisture to the oven and helps the cheesecake cook more evenly. You can also use cornstarch as insurance against cracking. Another tip is to avoid over-mixing the batter, as this can cause the cheesecake to deflate and crack as it cools. Too many eggs in the mixture can also cause the filling to puff up and then collapse and crack as it cools, so be sure to use one large egg per 8-ounce block of cream cheese.
Once the cheesecake has completely cooled and chilled, you can release it from the pan. To do this, use a sharp knife to loosen the cheesecake from the rim of the springform pan, and then remove the rim. You can then use a clean, sharp knife to cut the cheesecake into slices for serving. For neat slices, wipe the knife clean and dip it into warm water between each slice.
If you wish to freeze your cheesecake, do not add any toppings. Instead, place the whole cheesecake in the freezer, leaving it in the pan and wrapping the pan tightly in plastic wrap and aluminium foil. It can be frozen for up to three months and then thawed overnight in the refrigerator before serving.
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Freeze or serve
Once your cheesecake is baked, it's important to let it cool before serving or storing it. Leaving it to cool on a wire rack for 45 minutes will help prevent cracks from forming as it cools. You can then chill it in the refrigerator for at least 8 hours or overnight.
If you want to freeze your cheesecake, it's best to do so without the springform pan. First, let the cheesecake cool completely, then run a sharp knife underneath the crust to release it from the pan. Place the cheesecake on a piece of cardboard lined with parchment paper or use a plate. Wrap it tightly in a few layers of plastic wrap, then add a final layer of aluminum foil. You can freeze the whole cheesecake for up to 3 months and thaw it overnight in the refrigerator before serving. Alternatively, you can freeze individual slices by wrapping them in plastic wrap and foil and placing them in a freezer bag. They will also keep for up to 3 months and can be thawed in the refrigerator for a few hours or at room temperature for about an hour.
If you're not planning to freeze your cheesecake, you can simply remove the ring of the springform pan just before serving, then return it to the pan for storage. It's best to store any leftover cheesecake in the refrigerator, where it will keep for several days.
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Frequently asked questions
A springform pan is ideal for baking a cheesecake as its removable sides make it easy to release the cake. If you don't have a springform pan, a regular pie dish or cake pan can be used, but you may need to adjust the baking time.
If your pan is non-stick, lightly grease the bottom to prevent sticking. If using a springform pan, wrap it in foil to prevent water from seeping in during the water bath. Place the pan on a baking sheet to catch any leaks and make it easier to transport.
Preheat your oven to between 325°F and 375°F. The exact temperature will depend on your oven and the colour of your pan.
Bake your cheesecake for 50-75 minutes. The edges should be slightly puffed and a light golden brown, and the centre should be jiggly but not liquidy. Avoid over-baking, as this will affect the texture.
Your cheesecake is done when it is just set and slightly wobbles when gently nudged. It will continue to cook as it cools, so be careful not to overbake it.
