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Desperate Here LoL Okay this will be the MOST RANDOM post anyone has ever read up here but... Are there any cooks in here??? I am a Newbie Cook and am trying to make a cheesecake. The recipe calls for a springform pan. I do not know what this type of pan is, much less own one. I currently have a 9 inch baking pan, a tube pan, and a fluted tube pan. I also have pie pans. Does anyone know if I can substitute one of these pans for the springform pan or will that alter the taste/texture of the cheesecake? Should I just stop being lazy/cheap and just go out and buy the right pan?? Anybody with any amount of cooking skill---I am desperate here it is last minute!! |
hope this helps you:http://whatscookingamerica.net/Q-A/SpringForm.htm |
The springform pan is a two-piece pan that not only has sides that can be removed but the bottom comes out too. There is a round base and an interlocking band, usually 2 to 3 inches high, that forms the sides, opening and closing with the flick of a latch. The pan pieces are assembled for baking, and then, once the contents have cooked and cooled, the band is opened and removed. Because the cake remains on the pan's base, the springform is perfect both for delicate confections, and for the flourless chocolate cakes, and creamy cheesecakes. |
I just use the square or round cake pans -- then just cut the cake out of it instead of having it all pretty on a plate!!! |
thank you guys sooo much!!!!!!!!!! :) :) :) |
Anything will work, it just won't be as nice looking when you cut it! Also, cheesecake is a more difficult thing to get just right...don't be discouraged if it doesn't look as good as the store/restaurant bought ones ;) It took me quite a while to get my tops perfected. They always used to crack! :( |
Placing your cheesecake pan into a larger pan with a small amout of water in it will prevent cracking...also called a water bath. Like you would bake a custard in. |
cheese cake Cheese cake is so tricky to make...buy one of those cheese cake mixes at the grocery..they can be made in regular cake pan, not bad IMO...I have tried to make cheese cake 3 times and did not like mine at all, the tops cracked so bad... |
late on the help here--hope it was good Quote:
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I had never heard of doing a water bath for cheesecake! That's a good tip! Wish I would have seen this thread years ago before making 5 million cheesecakes with cracked tops :rolleyes: :p |
Here is the quickest and easiet cheese cake recipe I have ever used. I have baked several sizes and types over the years and this is a great creamy easy recipe: 2 eggs 2 8oz Phila Cream Cheese 2/3 container of sour cream (reg size container) 2 TBLS melted butter 1 tsp vanilla 1/2 cup sugar 1 graham cracker crust Break up the crust into a greased spring pan. Press down until it is all crushed up and makes a crust in pan. Mix ingrediants together with beater, pour into a greased 9" graham cracker crust filled spring pan, bake at 350 for 30-35 mins turn oven off and let sit in warm over for 30mins. Remove and let cool. Place in refrigerator until used. Remove spring pan and place on pretty dish. Enjoy |
I have an amazing cheese cake recipe. It's easy to make and EVERYONE loves it and just drools over it. Champion Cheesecake 6-8 oz Cream Cheese 16 oz Sour Cream 1 Stick Unsalted Butter 5 Eggs 2 TBSP Cornstarch 1 ¼ Cups Sugar 1 ½ TSP Vanilla Preheat Oven 350 Bring cream cheese, sour cream, unsalted butter and eggs to room temperature. Blend cream cheese, sour cream and unsalted butter well (use hand mixer or stand mixer). Add corn starch and vanilla and beat on high until well blended. Beat in one egg at a time until the mixture is very smooth. Pour batter into a 9” spring-form pan. Place pan in larger roasting pan in the oven. Fill roasting pan half way up spring-form with water. Bake until cheese cake turns golden brown (approximately 1 hour). Turn off the oven and leave the cake inside for 1 hour with the oven door open. Then remove the cake from the oven and let it stand on a counter for 2 hours. Cover and refrigerate for at least 6 hours. |
when you cut the cheese cake.. MAKE SURE the cake is REALLY RALLY COLD! other wise it falls a part.. also cut it with a WARM knife...also it helps if you drip the knife in warm water each time you cut it... it makes a NICE clean cut each time... OH ALSO make sure you use a water bath when you cook the cheese cake... meaning put a pan of water in the over while you are baking it.... other wise the cake will come out all craked. |
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Also, wrap the bottom of your spring-form pain in aluminum foil so because sometimes they will have a tiny little hole and water will get into the cake. |
cutting cheesecake and other hints use dental floss (unflavored) to cut cheesecake...results in beautiful slices...also drizzle a bit of chocolate sauce or caramel or dust powdered sugar over the plate bottom before you place cheesecake slice on it...great presentation!!!!! you will look like a chef for sure! |
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