Can I Still Make A Cheesecake Without A Springform Pan?
Decorating By Darra Updated 24 May 2006 , 12:22pm by Darra
i've got three HUGE 12" springform pans but no 9" (which is what the recipe needs) ...i don't really wanna go out and spend 10 for one just to try out one recipe! i've got a few 9x2 round pans that i can use but i have no clue as to how to get the finished cheesecake out in one piece... any ideas?
i was thinking i could line the pan in foil? will that work?
thanks everyone!
Hi!
I usually use a Pyrex pie dish to bake cheesecakes. I always use a graham cracker crust which has butter in it to hold the crumbs together, so I've never greased the dish or worried about it. I have the crumb-crust go all the way up the sides, like a regular pie crust. So far I've never had a problem. I serve the slices right out of the dish like a pie.
I'm assuming the springform pans are more for making a nice looking cheesecake that you can remove from the pan and display. In our house, the pie dish is pretty enough -the cheescakes don't last long enough to worry about it!
Hope this helps!
Annie
Hi Again!
Someone posted a similar question on Wilton.com under the "general" section of their discussion board. A response included using parchment paper to line a regular baking pan (thanks to Alton Brown). I don't know how to do a link to that response, but if you go to Wilton you can look it up. 
Anne
I have baked in a regular pan before and you do not need to line pan or grease it, but you will not be able to take out to display. You will have to serve it right from the pan you cook it in if you don't have springform. Good luck with the cheesecake.
Amy
thanks everyone!
my friend (cc member ophlya) says she bakes her cheesecakes in regular pans all the time and just lines the pan bottom with parchment:
"i never use a springform for my cheesecakes. here what you do: take a regular cake pan, line with parchment like you would for any cake. . . put you crust in. pour your batter in. cook in or out of a water bath based on preference. cool completely. like, overnight. very important that it be completely set up. you'll need two cake boards or plates.
run a knife around the outer edge.
put first (temporary) cake board on top of the pan.
flip it upside down. you might need to give it a little shake or a tap on the counter. if it refuses to budge dip the bottom of the pan in warm water. you shouldn't have much trouble.
now you've got a cheesecake upside down. put your second board (permanent one) on the bottom of the cheesecake and flip again. ta-da! 
P"
i will try this later on tonight! 
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