Marianne Martinez
When it comes to baking a cheesecake, there are several ways to ensure your springform pan is prepared. Some people choose to forgo the springform pan altogether, opting for a conventional straight-sided cake pan. However, if you do use a springform pan, there are a few tricks to help you get a perfect cheesecake. Firstly, it is recommended to flip the base upside down so that the flat part is higher than the lip, making it easier to remove the cheesecake without the bottom edges crumbling. Secondly, lining the pan is essential to prevent sticking and make removal easier. You can use parchment paper, greaseproof paper, or plastic wrap to line the pan, with some people choosing to grease the pan first. Another option is to use acetate cake collars, which are reusable and provide more structure for taller cheesecakes.
| Characteristics | Values |
|---|---|
| Type of paper | Parchment paper, greaseproof paper, or baking paper |
| Purpose | To prevent the cheesecake from sticking to the pan and to make it easier to remove |
| Lining technique | Cut the paper to fit the base and sides of the pan, then grease the paper if desired |
| Pan assembly | Assemble the springform pan with the bottom facing up, then line the bottom and edges of the pan with the paper |
| Additional tips | Use a cake collar or acetate strips for extra structure and to prevent sticking, or grease the pan with butter, oil, or coconut oil |
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What You'll Learn
Using parchment paper to line the pan
Using parchment paper to line your springform pan will make it easier to remove your cheesecake once it's baked. It also ensures that your cheesecake doesn't stick to the pan. Firstly, you'll want to cut your parchment paper to size. Cut a strip of parchment paper to fit around the inside of your springform pan, and a square or rectangle for the bottom. You can use a non-stick greaseproof paper, also known as baking paper, which usually comes in white or brown.
Some people recommend greasing the pan first, and then greasing the parchment paper, but this may be excessive. If you're concerned about leaks, you can wrap the outside of the pan with foil.
Place the strip of parchment paper inside your pan, and the square or rectangle on the bottom, with a few inches overlapping the sides. Then, push the base up slightly from underneath so that the lip in the base catches in the indent in the tin's sides. Close the clip around the inverted base. Pull the edges of your paper taught to smooth out the lining and it's ready for use!
When your cheesecake is done, let it cool completely. Then, run a thin knife or spatula between the bottom of the cheesecake and the pan to loosen it. Hold the pan with the cheesecake in your hand and gently push the cheesecake off the pan and into your other hand. Then, slowly peel back the parchment paper and place your cheesecake on a serving platter.
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Greaseproof paper as an alternative to parchment paper
Greaseproof paper, also known as baking paper, is an effective alternative to parchment paper when lining a springform pan for a cheesecake. It is non-stick, heat-resistant, and hassle-free.
To use greaseproof paper, first unclip the springform pan and separate the sides from the base. Cut a piece of greaseproof paper that is longer and wider than the size of the base. Then, flip the base upside down so that the flat part is higher than the lip. Place the greaseproof paper over the upside-down base and fit the metal siding over the top. Push the base up slightly from underneath so that the lip in the base catches in the indent in the tin's sides. Close the clip around the inverted base and pull the edges of the paper tight to smooth out the lining.
Greaseproof paper can also be used in conjunction with parchment paper for added protection against leaks. When making a cheesecake, some bakers choose to line the inside bottom of the springform pan with parchment paper and then wrap the outside of the pan in heavy-duty foil. This helps to keep the water out of the pan and makes it easier to remove the cheesecake later.
Other alternatives to parchment paper include wax paper, aluminium foil, a greased baking sheet, and a high-quality non-stick sheet pan. However, wax paper should not be heated past room temperature as it can melt, smoke, or even ignite. Similarly, aluminium foil can cause food to stick to the pan and result in darker, crispier edges. A greased baking sheet can also impact the colour of the food, while a non-stick sheet pan will require replacement every few years as the coating wears off.
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Cake collars to prevent sticking
Cake collars are a great way to prevent your cheesecake from sticking to the sides of the pan. They are most often used for cheesecakes and soft desserts that require structure. You can either use acetate cake collars or make your own with parchment paper. Acetate collars are clear, malleable, food-safe plastic that can be peeled away, washed, and reused. They are ideal for creating tall cheesecakes as they provide more structure than parchment paper. When using acetate collars, cut them 1/2" longer than the height of your pan, so the ends overlap and can be secured with tape.
If you don't want to use acetate, you can create a parchment paper collar by cutting the paper to the height of the pan and overlapping the ends by 1/2". Tape the ends together to prevent movement when adding the crust. You can also use coconut oil or a flavourless oil to grease the edge of the pan, helping the cheesecake slide out without sticking.
Another option is to use a pre-cut cake liner, but these are size-specific, so you need to ensure they fit your pan. It is important to note that parchment paper or greaseproof paper is not as sturdy as acetate collars and may not provide the same level of support for taller cheesecakes.
Using a cake collar ensures your cheesecake has clean, crisp sides and prevents cracking when removing it from the pan. It is a useful technique to know, especially when creating cheesecakes without a crust coming up the edge, as it provides structure and support during the baking process.
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Using foil to wrap the pan
Wrapping a springform pan with foil can be a tricky task, especially when it comes to preventing leaks. Here is a detailed, step-by-step guide on how to effectively wrap your springform pan with foil to bake a cheesecake.
Firstly, it is important to ensure you have the right materials. Heavy-duty aluminium foil is recommended by several sources, with some suggesting using two layers of foil to prevent leaks. If you only have 12-inch foil, take two pieces of foil about 18 inches long and place them on top of each other. Along one of the long edges, fold both pieces over about half an inch a few times, crimping each time. Opening the sheets will give you one large piece with a seam down the middle.
Now, place your springform pan in the centre of the foil. If using a single sheet of 18-inch foil, pull a square that is 18 by 18 and place the pan in the centre. Lift the edges of the foil up and around the outside of the pan, creating a pan within a pan. The foil should come a few inches up over the pan along the sides. This will prevent water leaks and act as a sling.
Some people also recommend using crockpot liners or slow cooker liners before wrapping the pan with foil. This creates an extra layer of protection and further prevents leaks.
While it is difficult to completely prevent leaks, this method should significantly reduce the chances of water seeping into your springform pan.
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Inverting the cheesecake to remove it from the pan
Inverting the cheesecake is a common method to remove it from the pan. This method is used for both springform pans and conventional cake pans. If using a springform pan, it is important to line the bottom of the pan with parchment paper or greaseproof paper. This will prevent the crust from sticking to the pan and make it easier to remove the cheesecake.
To invert the cheesecake, first, place a cardboard cake circle or a flat plate on top of the crust. Then, flip the pan over so that the cake is now upside down on the plate. If using a springform pan, you may need to unclip the sides of the pan first before inverting. Once inverted, gently remove the top platter and parchment paper.
For a conventional cake pan, lining the pan with parchment paper that goes over the sides is recommended. After baking, allow the cheesecake to cool in the pan for a bit before pulling on the parchment paper sides to lift the cake out. Then, place a piece of parchment on top of the cake and set a cardboard cake circle or flat plate on it. Invert the cake again so that it is right-side up.
Another method for a conventional cake pan is to line the pan with greased parchment paper. Once the cheesecake is completely cooled, invert it onto a flat surface covered with plastic wrap, and then invert it again so that it is right-side up.
Inverting the cheesecake is a simple technique that ensures the cake can be removed from the pan without sticking or causing damage to the crust.
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Frequently asked questions
Cut a piece of greaseproof paper, or parchment paper, to fit the base of the pan, leaving a few inches on each side. Flip the base upside down and place the paper over it before fitting the metal siding. Pull the edges of the paper taught and smooth out any creases.
You can use a conventional straight-sided cake pan and line the bottom with parchment paper. Let the paper go over the sides of the pan. Once the cheesecake is baked and cooled, pull on the paper to release the cake from the pan.
You can grease the pan with butter or oil, or use a cake release spray. You can also use a cake collar, such as acetate, to line the sides of the pan. This will help prevent the crust from sticking and give the cake clean, crisp sides.
