Cheesecake Pans: Removable Bottoms Make Life Easier

Cheesecake pans with removable bottoms, also known as springform pans, are a type of bakeware that can be used to create cheesecakes and other desserts. These pans feature a detachable base that allows for easy release of the baked goods, eliminating the need for a traditional cake pan. While they can leak during baking, making them unsuitable for thin batters, they are advantageous for delicate recipes like cheesecakes, mousse cakes, and chiffon cakes, as they reduce the risk of breakage when removing the dessert from the pan. The removable bottoms also offer convenience in terms of cleaning and storage.

Removable bottoms can leak during baking

To prevent leaking, you can line the pan with parchment paper. First, place the pan on top of the parchment paper and draw an outline of the base. Cut out the circle with scissors, then place the parchment paper on top of the pan. Draw and cut out a circle corresponding to the central tube of the pan. This "doughnut-shaped" parchment paper then goes at the bottom of the tube pan before pouring in the batter.

Another method to prevent leaking is to wrap the exterior of the pan with aluminium foil. Additionally, ensuring that the centre piece of the tube pan fits tightly inside the larger part can help avoid leaks.

If you are baking a cake with a thin batter, it is recommended to use a single-piece tube pan instead of a two-piece pan with a removable bottom to prevent leaking.

Cheesecakes are thick and set quickly, so they are less likely to leak

Springform pans are commonly used for cheesecakes, cakes with loose toppings, tortes, and trifles. They come in various shapes and sizes and are made from materials such as aluminium, steel, glass, or silicone. While springform pans are useful, they are not essential, and other pans can be used instead. Regular cake pans or pie plates can be lined with foil or parchment paper, making it easier to lift the cake out after baking.

When using a springform pan, it is important to note that they can leak during baking. To prevent leakage, some cheesecakes include a layer of graham crust to act as a dam and prevent leakage through the seam. Additionally, parchment paper can be used to line the bottom and sides of the pan for easier removal.

A removable bottom makes slicing and serving easier

A removable bottom makes slicing and serving a cheesecake easier. It is a common challenge for bakers to get their cakes out of the pan without damaging the cake or its base. A removable bottom solves this problem.

Cheesecakes are delicate and prone to breaking when flipped out of the pan. A removable bottom allows you to simply lift the cake out of the pan without having to invert it or use any special tools. This makes the process of removing the cake from the pan much easier and reduces the risk of damage.

Removable bottoms also eliminate the need for springform pans, which can be problematic in heavy production environments. They can leak during baking and are not necessary if you have a removable bottom pan.

Additionally, a removable bottom can make cleaning the pan easier. You can simply remove the bottom and wash it separately, rather than trying to clean the entire pan in one go.

Removable bottoms are a convenient feature for bakers, whether they are making a single cheesecake or producing them in large quantities. They make the process of slicing and serving the cake easier and more efficient.

Removable bottoms are easier to work with and wash

Removable bottoms on cheesecake pans are designed to make removing your cake easier and smoother, and they are also much easier to clean. Once your cheesecake or other baked goods have cooled slightly, you simply lift the base right out of the pan, leaving your cake intact on the base plate, ready to serve. This is especially useful for delicate cheesecakes, tortes, quiches, and mousse cakes.

Removable bottoms are also great for washing up. While hand washing is always the best option to ensure your pan stays in the best working order, removable bottoms make it much easier to get into every corner of the pan.

Removable bottoms are also a great alternative to springform pans, which can leak during baking. While springform pans are a good option for removing cakes from their tins, they are not leakproof, so a cheesecake pan with a removable bottom is a better option.

Springform pans are not watertight

The issue of water seepage is particularly relevant when a water bath is used, as is common when baking cheesecakes. The water bath technique, where the springform pan is placed in a larger pan of water, is intended to keep the temperature of the oven humid and below boiling. However, the springform design means that water can enter the pan, altering the texture of the bake and making the crust moist.

There are several ways to prevent water from seeping into the pan. One method is to wrap the entire pan in aluminium foil, ensuring the top of the cake is exposed. Another method is to place a sheet of aluminium foil or parchment paper across the bottom pan before adding the springform on top, creating a tighter seal. A further technique is to use cake batter as a paste, drawing a thin ring of batter on the bottom pan where the springform will touch it, and baking it for a few minutes to harden. This creates a seal between the pan bottom and springform.

For bakes that require a water bath, additional steps are needed to prevent leaks. One method is to place the springform pan inside a larger metal cake pan, ensuring the outer pan is not too big. Alternatively, the springform pan can be placed inside an unsealed slow cooker bag before being placed in the water bath. These techniques will prevent any pastes from melting into the water bath while still allowing the cake to bake properly.

Frequently asked questions