Tiffany Haney
A springform pan is the best choice for baking a cheesecake, but it is not the only option. Springform pans are two-piece pans with a base and sides that can be unlatched and removed, making it easier to remove the cheesecake without damaging it. Before using a springform pan, it is important to grease it, even if it is non-stick, and wrap the outer bottom edge with heavy-duty aluminum foil to prevent leaking. However, if you don't have a springform pan, you can use a standard cake pan, a square baker, or other common household baking dishes. For these pans, you can cut parchment paper to fit the bottom and sides, using butter or non-stick spray to stick it to the pan.
How to prep a cheesecake pan:
| Characteristics | Values |
|---|---|
| Type of pan | Springform pan, glass Pyrex dish, ceramic dish, or standard cake pan |
| Pan preparation | Grease the pan, line with parchment paper, wrap the bottom with aluminum foil |
| Crust preparation | Combine graham crackers, sugar, and butter; press into the pan and bake |
| Filling preparation | Mix cream cheese, sugar, eggs, flour, and cream; pour into the pan |
| Baking | Place the pan in a water bath, bake until the center is set |
| Cooling | Gradually cool the cheesecake in the oven, then chill in the fridge |
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What You'll Learn
Use a springform pan
Springform pans are a great choice for making cheesecakes. Unlike most baking pans, which are one-piece, a springform pan is a round two-piece pan consisting of a base and sides that unlatch and open to be removed from the base. This makes it easy to remove the cheesecake without inverting the pan or lifting it out.
To prepare your springform pan for a cheesecake, always grease the pan before use, even if it is non-stick. You can use butter, non-stick spray, or a non-stick vegetable spray. This will prevent your cheesecake from sticking to the pan. To make removing your cheesecake even easier, you can line the bottom of the pan with a circle of parchment paper. To make the parchment paper circle, start with a sheet of parchment paper slightly larger than your pan. Fold it in half, and then in half again, so that it resembles a square. Fold one corner of the square to the opposite corner to form a triangle, and then fold the triangle in half towards the opposite side. You should now have a long, thin triangle. Place the point of the triangle in the centre of your upside-down pan, and trim the paper at the edge of the pan. When you unfold the paper, you will have a perfect circle.
To prevent your pan from leaking, you can wrap the outer bottom edge with heavy-duty aluminium foil. This will also help to prevent water from leaking into your pan if your cheesecake recipe calls for a water bath. However, keep in mind that this is not foolproof for thin batters. When shopping for a springform pan, look for one with a tight, strong seal between the sides and bottom of the pan to ensure a leak-proof finish. A heavier-weighted, light-coloured, non-stick pan is best for even browning.
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Grease the pan
Greasing the pan is an important step in preparing a cheesecake, as it can prevent your cake from sticking and make it easier to remove once baked. Here is a detailed guide on how to grease your pan effectively:
Firstly, it is recommended to grease your pan even if it is non-stick. This is a preventative measure to ensure your cheesecake doesn't stick to the pan and get damaged when you try to remove it. Use butter or a non-stick spray to grease the pan. Be sure to grease the entire surface of the pan, including the sides and base, for the best results.
However, some recipes advise against greasing the sides of the pan when making a cheesecake. This is because the delicate batter can rise higher if it clings to the ungreased sides. So, unless your recipe specifically states that you should grease the sides, it is generally best to avoid doing so.
If you are using a springform pan, which is commonly used for cheesecakes, you may want to take some additional precautions. Springform pans can sometimes leak, so wrapping the outer bottom edge with heavy-duty aluminium foil can help prevent leaks. You can also wrap the entire pan in foil if you plan to bake your cheesecake in a water bath, which some recipes call for.
Finally, always remember to hand-wash your pan after use, especially if it is non-stick. Soak any stuck-on debris in soapy water overnight, and use a soft, non-stick-safe sponge to clean it.
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Use a water bath
Using a water bath is a great way to ensure your cheesecake is a success. It is a traditional method to prevent cracks in your cheesecake.
To start, tear or cut two pieces of foil and lay one on top of the other. Place your springform pan on the double-layered foil and wrap the foil around the exterior of the pan, up to the sides. This will prevent water from seeping into the pan.
Next, fill a large roasting pan with about an inch of boiling water. Place the foil-wrapped springform pan into the roasting pan and pour in your cheesecake batter. Place the roasting pan in the middle or lower-middle rack of your preheated oven.
Quickly shut the oven door and bake the cheesecake. The steam from the hot water will lift the cheesecake slowly and evenly, reducing the risk of cracks on the surface. It also helps to moderate the heat so that the edges do not cook faster than the centre.
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Line with parchment paper
If you want to line your cheesecake pan with parchment paper, you can do so to make it easier to remove the cheesecake once it's baked. To do this, cut a strip of parchment paper to fit around the inside of the pan, and slightly thicker than the depth of the pan. You can grease the paper with butter or oil, or a cake release spray, to help it stick to the sides. Then, pour your batter in.
Some people also recommend cutting a square of parchment paper to line the bottom of the pan. This will help you to release the cake from the base without scratching the non-stick surface. You can also use a cardboard cutout to lend the cake more support. Press a piece of parchment paper over the cardboard, then place it in the bottom of the pan.
If you want to avoid using parchment paper, you can grease the bottom and sides of the pan with butter and sift in all-purpose flour. Tap the pan on a shelf to spread the flour thoroughly.
It's worth noting that some sources suggest that parchment paper might be counterproductive, as it will absorb some liquid during cooking and become more adhesive. This could make forming the crust against the sides trickier.
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Wrap the pan in foil
Wrapping your pan in foil is a good way to prevent leaks when making a cheesecake in a water bath. To do this, you can follow these steps:
First, tear off two pieces of heavy-duty aluminum foil and lay one on top of the other. If you only have 12-inch foil, you can layer two pieces on top of each other, folding one of the long edges over a few times, crimping each time. This will create a seam down the middle, but it should still work as well as a single piece of 18-inch foil.
Next, place your springform pan in the centre of the foil. If your pan is hot, be careful not to burn yourself! Lift the edges of the foil up around the outside of the pan, tightly wrapping the exterior of the cheesecake pan on the bottom and up the sides. You can also wrap the pan before pre-baking the crust, if you prefer.
Finally, place the foil-wrapped springform pan inside your large roasting pan and fill it with water. Make sure the water level is high enough to create a water bath, but not so high that it will spill over the top of the foil when it boils.
Some people also recommend using a crockpot liner or slow cooker bag in addition to the foil to further prevent leaks. To do this, place the foil-wrapped pan into the liner, then place the liner into the roasting pan before adding water.
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Frequently asked questions
A springform pan is commonly used for cheesecakes. However, you can also use a standard cake pan, a square baker, or a glass Pyrex dish.
Always grease the pan before use, even if it is non-stick. Wrap the outer bottom edge of the pan with heavy-duty aluminium foil to prevent leaking.
A water bath is a roasting pan filled with hot water. The steam from the hot water helps the cheesecake rise slowly and evenly, reducing the risk of cracks on the surface.
Wrap the cheesecake pan in foil to prevent water from seeping through. Set the cheesecake in a roasting pan and fill it with a few inches of hot water. Place the whole setup in the oven.
Gradual cooling can help prevent cracks. Let the cheesecake cool in the oven with the door open for about an hour, then remove it from the water bath and let it cool completely.
