Tiffany Haney
A springform pan is a round, two-piece pan with a base and sides that can be unlatched and opened to remove baked goods without inverting or lifting them out. They are commonly used for baking delicate foods like cheesecakes, quiches, mousses, and cakes. The versatility of springform pans makes them a must-have kitchen staple. However, special care is required to protect the pan and ensure the successful removal of baked goods, especially when making cheesecakes.
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What You'll Learn
Grease the pan with non-stick spray or butter
To prevent your cheesecake from sticking to your springform pan, grease the pan before use. Even if your pan is non-stick, greasing it will ensure that your cheesecake doesn't stick to the pan and get damaged when you try to remove it. You can use a non-stick vegetable spray or butter to grease your pan. If you're using butter, you can simply use your fingers to spread it evenly across the surface of the pan. Be sure to coat the entire inner surface of the pan, paying extra attention to the corners and edges.
If you're using a non-stick spray, hold the can about 10-15 cm away from the pan and spray in short, even bursts to ensure that the surface is evenly coated. You may need to rotate the pan and spray from different angles to get full coverage. Another option is to use parchment paper to line the bottom of the pan and butter or spray the sides. This will ensure that your cheesecake doesn't stick and will also provide some extra support for the cake.
If you're worried about leakage, you can wrap the bottom and sides of the pan with aluminum foil. This will create a barrier between the batter and the pan, preventing any leaks. However, keep in mind that this may not be completely fail-safe for thinner batters. It's also important to note that if your springform pan is going in the refrigerator or freezer, you don't need to grease it unless the recipe specifically states otherwise.
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Line the pan with parchment paper
To line the bottom of your springform pan with parchment paper, start by tearing off a sheet of parchment paper that is slightly bigger than your springform pan. Fold the sheet in half from side to side, and then fold it in half again from top to bottom. You should now have a square. Fold the bottom right corner to the top left corner, forming a triangle. Fold the left edge to the right edge, and repeat once more. You should now have a long, thin triangle.
Turn your pan over so that the bottom is facing upwards. Place the tip of the triangle in the centre of the pan. Take a pair of scissors and trim the parchment paper along the edge of the pan. Unfold the paper, and you should have a perfect circle.
You can also line the sides of the pan with parchment paper. To do this, cut a strip of parchment paper and spray it with a non-stick baking spray or grease it with butter. This will help the paper stick to the sides of the pan.
Some bakers choose to grease the pan before lining it with parchment paper. This extra step can help ensure that your cheesecake doesn't stick to the pan. However, if you have a non-stick springform pan, lining it with parchment paper may be counterproductive. The paper will absorb some liquid during cooking and become more adhesive than your non-stick pan. It will also make forming the crust against the sides of the pan trickier.
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Prevent leaks with aluminium foil
To prevent leaks with aluminium foil, you can try the following methods:
Firstly, you can place your springform pan inside a larger cake pan and then put the cake pan in the water bath. This method, recommended by Cook's Illustrated, creates an air gap that still allows for the benefits of the water bath. The cake pan, being a solid piece of aluminium, is completely watertight.
If you want to use only a springform pan, you can try wrapping it with aluminium foil. Use a large, square sheet of heavy-duty foil, or two sheets, to create a pan within a pan. Make sure there are no seams, as moisture can evaporate and condense between the foil and the pan. You can also try wrapping the springform pan with a crockpot liner before wrapping it with foil. This method has been recommended by someone who bakes 3-4 cheesecakes a week for their business.
Even with these precautions, it is difficult to completely prevent leaks, and some water may still seep in. Springform pans with a small latch on the side are particularly prone to leaking. Therefore, it is recommended to use a regular round cake pan instead of a springform pan if you are baking with a water bath.
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Cool the cheesecake before removing it from the pan
To cool the cheesecake before removing it from the pan, you can set the whole thing on the stove when you first pull it out of the oven and let it cool. Alternatively, you can remove the springform pan from the water bath and then cool it. You can also refrigerate the springform pan and the silicone pan together.
Once the cheesecake has cooled and firmed up, you can move it to a platter. First, remove the sides of the springform pan. Then, run an offset spatula or a thin knife between the bottom of the cheesecake and the pan to loosen the cheesecake. While holding the pan, gently push the cheesecake off the pan.
It is important to note that the setup of your cheesecake pan is crucial for a successful result. Before baking, spray the sides of the pan with non-stick baking spray and line the bottom with parchment paper. Additionally, ensure that your cheesecake crust is not soggy from any water bath leaking.
To prevent your pan from leaking, you can wrap the outer bottom edge with heavy-duty aluminum foil. This will also help to prevent water from leaking into your pan when placed in a water bath. However, this may not be effective for thinner batters.
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Loosen the cheesecake from the pan with a knife
To loosen a cheesecake from its springform pan with a knife, you must first ensure that the cheesecake has been adequately chilled. It is recommended that you chill the cheesecake overnight for the best results. After this, you can begin to loosen the cheesecake from the pan. Take a butter knife and run it under hot water or dip it into a cup of hot water. Then, run the knife along the edges of the cheesecake against the sides of the pan. Remember to wet the knife every few inches to prevent it from drying and dragging against the cheesecake.
Using cold water is not advised, as it is not as effective as hot water, and using cold increases the chances of the cheesecake cracking or breaking. Once the cheesecake has been loosened from the sides of the pan, you can pop open the latch and lift the sides away. If you lined the sides of the pan with parchment paper, you can skip this step and simply remove the sides of the pan.
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