Emilie Meyer
A springform pan is a two-part baking pan with a round base and a high-sided band with a clamp. It is a must-have for baking cheesecakes, cakes, and tarts as it allows you to remove the cake without flipping the pan over. To assemble a springform pan, place the base inside the band and close the clamp securely. You can also line the bottom of the pan with parchment paper or plastic wrap to prevent sticking. Once your cheesecake is baked, release the clamp and remove the band. Springform pans can also be used for other recipes such as tortes, pies, and even savoury dishes like deep-pan pizzas.
| Characteristics | Values |
|---|---|
| Springform pan parts | Two-part baking pan with a round base and a high-sided band with a clamp |
| Springform pan use | Place the base in the bottom of the band and close the clamp |
| Springform pan advantages | You can lift the pan away from the cake instead of turning the cake pan over |
| Cheesecake baking | Place cheesecakes in a water bath to prevent the top from cracking |
| Springform pan in water bath | Place the springform pan in a large dish of water to check for leaks. If there are leaks, wrap the outside of the pan in aluminum foil before filling and baking |
| Cheesecake removal | Release the clamp and remove the band by either lifting the pan up or placing it on a wide jar and dropping down the band |
| Cheesecake cooling | Place the cheesecake on a cooling rack for at least 10-20 minutes to prevent it from sticking to the edge of the pan |
| Cheesecake storage | Wrap the cheesecake in a thin tea towel or paper towel, then in foil or plastic wrap. Store in the refrigerator for up to 4 days |
| Cheesecake freezing | Leave the cheesecake in the pan, wrap the pan in plastic wrap and aluminum foil, and freeze for up to 3 months |
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What You'll Learn
Use a springform pan
Springform pans are perfect for making cheesecakes, as they allow you to remove the cake without flipping the pan over. They are also great for cakes with toppings, moist cakes, tortes, and other delicate desserts.
A springform pan has two parts: a round base and a high-sided band with a clamp. The band expands and contracts by opening and closing the clamp. To assemble the pan, place the base inside the band and close the clamp securely. It is recommended to test the band to ensure it latches securely and the base doesn't fall out.
Before baking, some recipes instruct you to grease and flour your springform pan. For extra insurance, you can line the bottom with parchment paper, which will also help release the cake from the base. If you don't want to use parchment paper, you can use a thin layer of coconut oil or a neutral-based oil to help the cheesecake slide out easily.
After baking, place the pan on a raised surface, such as a cake stand. Release the spring or clamp and lift the band away from the bottom of the pan. You can place the pan on a countertop and lift the band or place it on a wide jar and drop the band down.
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Grease and flour the pan
To grease and flour a cheesecake pan, you can use butter or a flavourless oil, such as coconut oil or another neutral-based oil. Grease the pan by spreading a thin layer of butter or oil onto the inside of the pan with a brush or cloth. Alternatively, you can use a cooking spray. Be sure to grease the entire inside surface of the pan, including the corners and edges.
Once the pan is greased, it's time to flour it. This process is known as "flouring" because it involves coating the greased surface with a thin layer of flour. You can use a variety of flours for this purpose, such as all-purpose flour, cake flour, or even a gluten-free alternative. Sprinkle the flour into the pan and then tilt the pan to evenly distribute it across the greased surface. Tap out any excess flour.
Another option is to use parchment paper or plastic wrap to line the bottom of the pan. This will make it easier to remove the cheesecake from the pan once it's baked and help prevent sticking. You can also use pre-cut cake liners, but be sure to choose the right size for your pan.
If you want to create a taller cheesecake that extends above the height of your pan, you can use acetate cake collars. These are clear, food-safe strips of plastic that you can use to line the sides of your pan, creating a taller barrier for your cheesecake batter. They also help give your cheesecake clean, crisp sides.
Greasing and flouring your cheesecake pan is an important step in the baking process, ensuring that your cheesecake doesn't stick to the pan and making it easier to remove once it's baked.
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Line with parchment paper
To line a springform tin with parchment paper, first unclip the tin and separate the sides from the base. Cut a piece of parchment paper to fit longer and wider than the size of your base. Place the base upside down (so the flat part is higher than the lip) and lay the parchment paper over it. Then, 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. Finally, pull the edges of the paper taught to smooth out the lining.
Some recipes instruct you to grease and flour your springform pan. For extra non-stick insurance, you can line the bottom with a round of parchment paper (not waxed paper). The parchment paper will also help you release the cake from the base if you don't want to risk scratching the non-stick surface when cutting a slice.
If you want to create a tall cake that extends above the height of your pan, use acetate cake collars as they offer more structure. However, if you want to line the inside of your pan for ease of removal, then parchment paper will work fine. Simply cut strips of parchment paper and use them to make a liner for the pan's sides. You won't be able to extend the walls of your pan with parchment paper since it isn't as sturdy as acetate collars, but it will help with the removal of the springform pan ring.
One source suggests that using parchment paper can be counterproductive as it absorbs some liquid during cooking and becomes more adhesive than your non-stick pan. It can also make forming the crust against the sides trickier.
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Use a cake collar
Cake collars are a pastry chef's secret weapon that can be used to line the sides of pans when creating cheesecakes or soft desserts that require structure. They help give the cake clean, crisp sides without any cracks. They come in the form of clear acetate strips or plastic cake liners in a variety of sizes to match your cake dimensions.
If you want to create a tall cake that extends above the height of your pan, use acetate cake collars as they offer more structure. You can also use parchment paper to make your own cake collar, but this won't be as sturdy as acetate collars. If using acetate collars to create height, ensure you order the right height and cut the collar 1/2" longer than needed so that the ends overlap. Tape the ends of the collar together to prevent movement when adding the crust.
To use a cake collar, take a strip of parchment paper and coat the back of the strip with spray. Press your finger against the strips so that they adhere to the shape of the pan. Attach the strips until the entire pan is lined. Then, fill your pan with batter, leaving about half an inch of space for the cake to rise, and bake as normal.
If creating a cheesecake without a crust, be sure to freeze it before removing the cake collar so that it will easily pull away from the sides.
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Bake in a water bath
Baking a cheesecake in a water bath is a great way to ensure that your cheesecake turns out well. It keeps the oven moist and helps moderate the heat so that the edges do not cook faster than the middle of the cheesecake. This method can prevent the cheesecake from cracking on the top and can also be used to add steam when baking artisan bread, for a crispier crust.
To bake a cheesecake in a water bath, first, preheat your oven as directed in your cheesecake recipe. Make the crust according to your cheesecake recipe instructions and press it into your springform pan. If your recipe calls for pre-baking the crust, bake as directed. Wrap the pan with two layers of aluminium foil, and place the pan in a large roasting pan or oven-safe dish. Boil water in a kettle or pot and pour it into the roasting pan so that the water is about 1 inch deep. Place the entire roasting pan with the cheesecake inside on the middle or lower-middle rack of the oven. Carefully pour the boiling water into the roasting pan, close the oven door, and bake the cheesecake as directed in your recipe.
There are a few different methods for creating a water bath. One way to avoid leaks is to place the roasting pan on the oven rack before pouring in the water. Another method is to place the cheesecake pan in a roasting bag before placing it in the water bath. This will prevent leaks and is a good alternative to wrapping the pan in foil.
After baking, turn off the oven and open the door slightly. Allow the cheesecake to cool down in the oven for about an hour, then remove it and let it cool completely on a wire rack. Finally, transfer the cheesecake to the refrigerator to chill according to your recipe instructions.
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Frequently asked questions
A springform pan is a two-part baking pan with a round base and a high-sided band with a clamp. It is designed to open up and pull away from the sides of a recipe, resulting in a clean-sided, photo-perfect finish.
To assemble a springform pan, place the base inside the band and close the clamp. If you're making a cheesecake, line the bottom of the pan with parchment paper or plastic wrap to prevent sticking.
After baking, let the cheesecake cool for at least 10-20 minutes. Then, place the pan on a raised surface, release the spring, and lift the band away from the bottom of the pan.
