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I don't have a spring form pan but I watched a show where they seemed to cook their cheesecakes in regular pans. Is this possible or did I just not notice that they were in fact spring form pans?

I like cheesecake but don't really have the space to add another specialty pan to the kitchen, so any alternatives would be worth considering.

This is referring to a traditional baked cheesecake.

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3 Answers 3

up vote 8 down vote accepted

Alton Brown says never to cook a cheesecake in a springform pan. He uses a regular pan and lines it with parchment paper so that the cheesecake won't stick to the bottom.

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Anyone happen to have an episode number for this? (I'm assuming if Alton Brown said it, it was in Good Eats at some point...) –  Lee Jul 10 '10 at 6:54
    
Episode EA1E04 - titled Cheesecake (at least, that's what Food Network's website says. –  Elizabeth Schechter Jul 10 '10 at 15:13
    
Actually, he says he cooks savory cheesecakes in a springform pan, but he didn't talk about that much. –  Michael Mior Jul 10 '10 at 16:07
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The Trouble with Cheesecake, transcript at : goodeatsfanpage.com/Season5/Cheesecake/CheesecakeTranscript.htm –  Joe Jul 15 '10 at 14:22
    
@Michael when did he say this? He used a regular pan and placed it within a water bath to distribute heat evenly. I remember he saying never use a spring form. –  Chris Sep 14 '10 at 14:44

You can cook it in a regular pan. Even a non-stick pan without parchment paper is fine. Just cut it like brownies. You'll definitely need to adjust down cooking times given that your cheesecake will be a lot less thick, but be careful in doing so, especially if trying to add a brownie layer.

If you start making cheesecakes regularly, however, I strongly recommend a springform pan for 3 reasons:

1) It's more traditional and improves presentation

2) It's standard, so it's more compatible with recipes

3) A springform can more easily be fit into a water bath, which is, IMO, the best of all methods for making cheesecake. (and if surrounded carefully with foil, it will rarely leak, and even if it does the crust will provide some protection)

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You can also just get a deeper cake pan to accommodate the depth and water bath. –  sourd'oh Nov 24 at 21:19

I always make mine in a 9 x 3" Fat Daddio's anodized cake pan. You can buy precut parchment rounds for the bottom, and you can cut a 30 x 3" strip of parchment to line the sides of the pan (I line the whole thing - makes it come out easier, and WAY cleaner - looks picture perfect when it's done). I use Crisco to "glue" the 30 x 3 strip to itself (not the pan) so I don't have to hold it in place when pouring the batter.

The key is after it's set for a long time in the fridge (at least 8-9 hours), to cover the top with parchment too, that way when you flip it it doesn't mess up the top at all. Then just use something to pop it out onto. I use a cardboard cake round, and "pop" the sides and bottom of the pan with my hand or a butter knife handle, it takes a little practice. You may want to run the knife around the pan on the outside of the parchment lining too, that helps. Take the parchment off the cake and flip it back over onto whatever you want to serve it on.

I used to do springform, but once I got the hang of this, I'll never go back; it produces a much better end result. And you can make it taller too because a regular cake pan is slightly deeper that most springforms of the same diameter.

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