America Test Kitchen recommended baking a cheesecake pan in a larger pan to avoid getting seepage if you use a water bath. Would this pan work.
54865
My wife places the pan in the center of a piece of aluminum foil and wraps it up the sides. This prevents water infiltration into the pan, but the thin layer of metal doesn't affect the heat transfer as much as a second pan would. Her cheesecakes come out beautifully.
54866
I'm not sure what you are trying to do. You should bake a cheesecake in a springform pan, so this one would definitely NOT work. You would not be able to get the cake out of the pan. However, here's a cooking tip from a cheesecake baker expert. Rather than putting the pan in a water bath, I put a pan of water on a shelf BELOW the cake. The idea of the water bath is to add moisture to the oven - this does the trick with out problem.
54867
Hi Joe,Yes this pan will work if you are placing the springform pan inside of this pan. Allow an extra one inch circumference to fit the springform inside, a 9 inch springform should use at least a 10 inch pan, and so on for the size, then place both pans into the pan with the water for a water bath. This technique of placing the cheesecake pan inside of another pan is to eliminate leakage. I discovered this technique on Food Network Alton Browns' Good Eats years ago. I hope this helps.
54868
I stopped making cheesecake for a long time because the springform pans all leaked. This pan DEFINITELY DOES WORK. I make cheesecake in this pan all the time. Cut parchment paper to fit the bottom of the pan and around the sides of the pan. Brush just enough butter on the inside of the pan to make the parchment paper stick to the pan. The parchment can overlap and can also be higher than the sides of the pan. Make your cheesecake as usual. Bake in a water bath. After the cheesecake has cooled, dip the entire pan in hot water for just 30-60 seconds. Dry pan. Run a thin knife in between the cheesecake and the parchment paper around the sides of the pan then slowly pull out the parchment. Lay WAX paper very lightly on the top of the cheesecake. I use the 10" pan for my cheesecake so I take a 10" cake round and put it inside the pan on top of the wax paper and flip it over. Slowly peel the parchment paper off the bottom of the cake. Put another cake round or a plate or serving dish on top of the bottom of the cheesecake and flip it back over. Very gently pull the wax paper off the top. Perfect every time as long as your cheesecake recipe is good. My cheesecake recipe is a combination of the New York Cheesecake in The Joy of Cooking, Alton Brown's cheesecake and my grandmother's little tweaks. The most important thing is to make sure your oven is calibrated. Oh also since I use the 10" version of this pan, I use the 13" version with a tea towel in the bottom of it to hold the water for the water bath. Any pan larger by a few inches than the one you are using to hold your cheesecake will work.
356275
I use the smaller one in the regular size cupcakes. I haven't used the larger one yet. It would make a pretty big hole.
1075103
I tried what you suggest, but it does not work. If you put the skillet over the DO it does work. However the set comes with a lid that fits both the skillet and the DO, perhaps you may want to do that instead. Remember that the skillet has "pouring lips" and that would probably not make it seal completely. Hope that this answers your question.
1431845
I have never had a problem using the pancake mix. As long as you were making the batter according to the instructions your Pan is hot enough and the pancakes are brown enough you should be okay I wouldn't understand why they would be wet or goey,I never had that issue. Try it again and make sure your pan is well heated.
1263999
I did not use the water bath method since they were so small and the baking time was short. But if you are bent on using that method I would suggest you put a pan of water on the bottom shelf.
1756234
I wouldn't. I believe they'd probably leak because of the inserts and you'd wind up with soggy crusts. I just filled a 9x13 dish with an inch or so of water and put it on the bottom rack of the oven while mine were baking, and everything turned out fine. I do that with my regular springform pans when baking cheesecake also - never a problem.
1312007
I would think so. However, keep an eye on the cheesecakes so they do not burn. There should be directions with the forms about adjusting time and temperature.
485086
You should not buy this pan for cheesecake. How are you going to get the cheesecake out of the pan? Flip it upside down and destroy the top? Buy the version with the removable bottom or a springform mold. I use a springform. I have not found a waterbath to be necessary at all. Bake slow, don't overbake, let the cheesecake cool in the oven with the door ajar, and you'll have the most wonderfully creamy crack-free cake.
1994417
It is deep enough. They would be wider than a traditional cupcake. I know the pan advertises square cupcakes and suggests the square cupcake liners from Wilton.
720066
I have not tried it in a water bath yet. However, when I made a pineapple upside down cake in mine it did leak slightly at the seam. So, I will wrap mine in aluminum foil before I put it in a water bath.
151754
Just did this in an 8" springform...on recommendation from an expert baker we cut the temp from 350 down to 335 ( my oven runs cool so I did not cut it all the way to 325) and reduced cooking time from 1 hour to 50 minutes; for a 6" pan i will do the same but reduce cooking time to 40-45 minutes. I did use bain marie, but i put my 8" springform in a 9" round cake pan, THEN set that pan in the waterbath....so no issues with water seepage. Let it cool in the oven with door ajar. It was flawless!
1994415
I believe that you could make square cupcakes. Don't think pan is too shallow. I would definitely try it.
672631
Yes....I do both. No problems, just make sure you have enough water in the pan.
1673540
I bought this as a gift for my Friend. However, I do not have experience baking in this cake pan. My Friend says her cakes come out fine. If it were me, I would probably still cut out a piece of parchment paper the size of the bottom. In the old days with regular aluminum cake pans, people would cut a piece of wax paper and put it at the bottom. So, I don't know what else to tell you other than perhaps go back to the greasing pan and then flour method. I wouldn't grease it heavy though. I wish I could be more helpful.
1703400
What is the recipe making? If it's a "wet" batter bread, such as a banana bread, I'd definitely go for a bigger pan, 9x5. Besides a realistic possibility of batter overflowing, it could end up being too dense since not enough room to expand. BUT If making a yeast bread this would work. I use both sizes for my yeast bread, this pan gives you a beautiful looking loaf because it will crown higher.
534705
I have, once. Haven' t quite figured out right temp/ cooking time. But I am happy to have bought a 6 inch, since most of time I only bake for 2 people. I'll soon try another cheese cake. Form cleans up niceley.
1757538
As far as I know. These are great pans, perfect weight and the cheesecake comes out clean every time. I recommend these perfect result pans!