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Which is your perferred CHEESECAKE Pan? Springform or Removable bottom.

post #1 of 40
Thread Starter 

My ancient tin plated springform cheesecake pan is about to bite the dust.  So, replace it with a removable bottom Magic Line pan or springform aluminum pan, round or square.

any thoughts?

 

(I normally make a standard New York Cheesecake with Nilla Wafers for the crust. But I just went crazy and made a couple of chocolate swirl cheesecakes with chocolate ganache topping - yummy)

~~We are living in a world today where lemonade is made from artificial flavors and furniture polish is made from real lemons. ~Alfred E. Newman  
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post #2 of 40

I prefer springform with a removable base.  I bought stainless steel on line, they were made by a German company and are brilliant.  They are about 10 years old, don't rust, and you can wrap the base in aluminium foil and bake in a water bath.

post #3 of 40
Removable bottom!!!! Love them!!!

I purchased the fat daddio line but also have a few magic line.

They are so much better!! And they last forever instead of breaking and/or warping.

www.VeryDeliciousDesserts.com

https://www.facebook.com/pages/Delicious-Desserts/207874222593145

 

It's never "just cake!"

 

You may get a cake for $way to little but you won't get this cake!

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www.VeryDeliciousDesserts.com

https://www.facebook.com/pages/Delicious-Desserts/207874222593145

 

It's never "just cake!"

 

You may get a cake for $way to little but you won't get this cake!

Animal
(4 photos)
 
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post #4 of 40

You can just use a reagular cake pan for cheesecakes, too. Line the bottom and sides with parchment or waxed paper, then let the cheesecake cool off and invert it onto a cookie sheet to remove it, then turn it over so that it's right-side up. I got rid of all of my removable bottom pans when I started just using the cake pans.

post #5 of 40
Thread Starter 

right now it's a three way tie.

  • springform
  • removable bottom
  • regular cake pan with parchment

thanks folks, this probably means that they are all fine and work well.

~~We are living in a world today where lemonade is made from artificial flavors and furniture polish is made from real lemons. ~Alfred E. Newman  
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post #6 of 40
Thread Starter 
Quote:
Originally Posted by costumeczar View Post
 

You can just use a reagular cake pan for cheesecakes, too. Line the bottom and sides with parchment or waxed paper, then let the cheesecake cool off and invert it onto a cookie sheet to remove it, then turn it over so that it's right-side up. I got rid of all of my removable bottom pans when I started just using the cake pans.

costumeczar:  I just watched a youtube vid by Gretchen Price of Woodland Bakery & that's what she used.

A regular cake pan, then used her flame torch thingie to remove it.   Plus it was in a water bath in the oven with no leaking, another benefit of your method.

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post #7 of 40
Springform. Although it should be noted I have never tried anything else.

I hate cheesecake and I hate making it lol
post #8 of 40
Thread Starter 

morganchampagne It has always been easier for me to make cheesecake, than regular cake. What do you dislike?

 

(only made a small step up & purchased new aluminum springform pans to replace the old tin plated pans.

They baked well, much better than the old ones. I will try one of my removable bottom cake pans next time.)

~~We are living in a world today where lemonade is made from artificial flavors and furniture polish is made from real lemons. ~Alfred E. Newman  
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post #9 of 40
I find that it's the exact opposite for me, I don't like that water bath business. Ive never found the process very difficult but more of a pain. Although I've had less success with cheesecakes than my regular cakes
post #10 of 40
Thread Starter 

I’ve never used a waterbath in my life.

 

         9” pan with your crust

 

3 pkg. CREAM CHEESE   (24 oz)

1 ¼ cup SUGAR gran.

2 Tbsp. FLOUR   all purp.

          Cream together till blended.

 

In a Big Pouring cup or bowl put:

3 whole EGGS

1 tsp. VANILLA ext.

½ tsp. LEMON ext.

¼ cup HEAVY CREAM

½ tsp Lemon or orange powder or 1 Tpsb. Grated peel

          Mix these liquids together gently.  Then turn on the mixer and add the egg mix a little at  at time, this only takes a half a minute.

 

Pour into the crust.

 

Bake in a 350 f. oven for 20 minutes.  Without opening the oven door........

Turn down the heat to  250 f.  for another 45 minutes.

Then open the door and tap the side of the pan.  Check the center of the cake for jiggle.  2/3 of the outer cake should be set and the center may still jiggle.  Good.

if it's really jiggly all over bake a few minutes more until you get the 1/3 jiggle.

 

Now turn off the oven, leave cake in for 15 mins.

Then open door, leave in for 15 mins.

Remove from oven, cool on rack.

 

{this is time consuming, but it's not hard work. No water bath needed, tastes delicious, This New York Cheesecake recipe has never cracked for me.  only If I add chocolate it sometimes cracks.}   ps: I didn't invent this, It's from an old Betty Crocker cookbook.

http://cakecentral.com/g/i/3148815/new-york-cheesecake-dark-chocolate-added-to-ny-cheesecake-cheesecake-counts-as-cake-0/

~~We are living in a world today where lemonade is made from artificial flavors and furniture polish is made from real lemons. ~Alfred E. Newman  
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post #11 of 40

I will have to try yours!! My sister bothers me about cheesecake all the time and Ive been avoiding. Maybe I can make her one for Christmas!

post #12 of 40
I'm another regular pan user, I make my cheesecakes, and a few other flourless cakes in water baths.
No leaking, no taking up extra storage.
post #13 of 40

Springform...9" pan...no water bath.   I just made 6 cheesecakes a couple weeks ago.  I used to be super skeerd of them...but I have been baptiized now and ok with them.  

 

When I was reading/reasearching the endless info (which I found very interesting)...I read that if your recipe contains flour you do not need to use a water bath.  I forget all the scientific food mumbo jumbo as to why...I cook at 325 for 45 minutes (commercial oven), no water bath , then let sent in turned off oven for an hour and have ZERO cracks.   I hear angels sing every time! ...Ahhhhhhhhhhhhhhh!!!

Debbie - US Army (Retired) --aka "The Cake Sarge"

Good Cake Ain't Cheap! Cheap Cake Ain't Good!
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Debbie - US Army (Retired) --aka "The Cake Sarge"

Good Cake Ain't Cheap! Cheap Cake Ain't Good!
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post #14 of 40

I use cake pans with parchment paper, no water bath. Never have problems. MB, your recipe is similar to mine except I use liqueurs instead of heavy cream and only vanilla extract. I love cheesecake!

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post #15 of 40
Quote:
Originally Posted by morganchampagne View Post

I find that it's the exact opposite for me, I don't like that water bath business. Ive never found the process very difficult but more of a pain. Although I've had less success with cheesecakes than my regular cakes

Mbalaska has given you some good points on making cheesecakes.  I actually leave mine in the oven a little longer so that the temperature drop is very gradual.  I make cheesecakes all the time since it is a family favorite and I do find it much easier than regular cakes.  A few things I find helps also.  First of all, make sure everything (especially cream cheese) is room temperature to avoid over beating.  I also treat this as I do any other cake and grease the pan.  Rarely do I have any cracking on top.  They usually come out picture perfect.  

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