Cheesecake Without A Springform Pan
Decorating By Yjudania Updated 15 Jul 2006 , 5:51pm by ncdessertdiva
Yesterday, my cousin was telling me that she saw you can make a cheesecake with out a springform pan. I need to make one this weekend and would like to try it. From what she was telling me, it requires a regular cake pan, cardboard round and strips, aluminum foil and paper clips.
Anyone ever heard of this...or tried it? She was explaining it to me but I need pictures. I think she saw this in an old Betty Crocker cookbook. I just want to hear how it is done.
TIA
I've always used a springform pan, but the WBH cheesecake recipes do not call for a springform pan. Their directions are:
grease a 10 x 3 round cake pan and line it on the bottom with parchment paper. press crumb crust onto bottom and 1/3 of the way up the sides. pour in the filling. place pan in a larger pan and fill the larger pan halfway with hot water. put them on a cookie sheet and bake. "To remove the cheesecake from the pan, run a paring knife around the edge of the cake, close to the pan so as not to break the crust. Cover the top of the cheesecake with plastic wrap and place a cake round or flat plate on top. Invert the cake onto the plate. Slowly lift off the cake pan and peel off the parchment paper. Place anohter cake round or plate on top (actually bottom of cheesecake) and invert again. Carefully peel the plastic wrap off without pulling off the skin of the cheesecake."
I think I read about this method somewhere else also. Good luck and hope that helps.
Ummm. Yeah. That's ok and all, but...WHY?!
There are springforms available everywhere now. That wasn't the case years ago, when most people HAD to order them and wait for them to be shipped.
Now you can buy springforms in grocery stores...so...I guess I'm just stumped. 
--Knox--
Well, you might want a cheesecake that isn't round--or maybe even a character pan cheescake 
Rae
Alton Brown once made a Cheese Cake using a regular pan..
He putr Parchment at the buttom. 
I saw this on Food network...I thought it was Alton...maybe he did it to something else.....make an X with the foil folded down into 2" strips - the need to be sturdy. then the cake round, then parchment, then batter.
The cake round made a fake bottom - kinda like a tart pan. That way you can pull (with the foil) it out.
the ones we do at work are lined with plastic wrape and then they just placed a single layer of cake below with the batter on top.
once it cools freeze it and then it will just lift right on our.
In our cakes class we would place parchment down and then do our cookie crusts, bake em then once that was done we'd put in our batter, and stick it back in the over with a water bath. Once it cooled we'd stick it in the fridge to harden up then just run a knife around the inside edge and then we'd flip it out, take off parchment then reflip on its plate or board.
I had to make a cheesecake wedding cake and I made it in regular pans. I did'nt think it would work but it did. Just make sure that you put the parchment paper in your pan. I made an 8, 12 and 16 inch cheesecake with them.
I got a set of three springform pans at Wal-Mart for about $15.00 (3 different sizes). Just an FYI . . .
Leslie
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