Question on the Pampered Chef springform pan

[maslex]

I have an older version of the springform pan but I've never used it. I've had it for many years. It's the one with a glass bottom.

I've never used a springform pan before (no matter of the brand) so I'm wondering, do I need to line it with foil or parchment paper or anything? Or do I just make the graham cracker crust and pressed it directly in the pan?

Sorry if it's a dumb question........I just imagine the cheesecake filling spilling out of it while in the oven. LOL

Any other tips/tricks you could offer?

 

[NYCgrrl]

Never owned anything from Pampered Chef but if I had a glass bottom springform pan I’d line it with parchment paper

 

[ronandannette]

For a graham cracker crust I just spray the bottom of mine with cooking spray. I take the cake out of the form and serve it on a pedestal plate (sometimes with the pan bottom still on). I don’t want to risk getting bits of the parchment stuck in the dessert when I’m cutting and plating it.

Do note though that if you’re baking a thin batter in a springform; like a cake or similar, you really should line it with paper a little up the sides. They can leak around the bottom seam.

 

[_19disnA]

If you are baking something like a cheesecake using a water bath, then you need to line the outside with foil to prevent water from leaking into pan during baking. Springform pans are not water tight, but will do just fine as a normal cake pan. The main benefit is they allow for easier removal of the finished product for serving. I often use them when baking regular cakes and just leave the bottom attached for serving.

 

[ronandannette]

If you are baking something like a cheesecake using a water bath, then you need to line the outside with foil to prevent water from leaking into pan during baking. Springform pans are not water tight, but will do just fine as a normal cake pan. The main benefit is they allow for easier removal of the finished product for serving. I often use them when baking regular cakes and just leave the bottom attached for serving.

Good point!

 

[maslex]

I'll be making my very first cheesecake (no water bath). I'm thinking I just might wrap the pan in foil just in case. Thanks!

 

[ronandannette]

I'll be making my very first cheesecake (no water bath). I'm thinking I just might wrap the pan in foil just in case. Thanks!

No, don't. Really no need at all to do that if you're not using a water bath and it might even affect how evenly the cake bakes. If it's your first time, just follow the recipe instructions precisely for the best possible result.

 

[_19disnA]

Since this is your first cheesecake and not sure which recipe you are using, the reason a water bath is recommended is so it cooks slowly/evenly and is less likely to crack. Cheesecake is really a baked custard. If you whip too much air into the batter and/or bake at too high of temperature, cheesecake will likely puff up like a souffle and then crack as it cools. If making to serve to guests, you want to bake it such that it doesn't crack since it will look more appealing. I find if you use a proven recipe, avoid overbeating the batter, bake at a low temperature and use a water bath, it is less likely to crack.