HELP! I Don't Have a Springform Pan - Now What? ?

Question

Yeah to make cheesecake. Can I use any old thing?

Thanks!!

Answer 1

You absolutely DO NOT have to use a springform pan. I make cheesecake all the time in a Calphalon nonstick 8" pan and have NEVER had a problem getting it out. I also went to culinary school and you would be really hard pressed to find a springform pan there. They just don't believe in them. Here's a recipe that's absolutely killer. Make sure you bake the cheesecakes in a water bath and until the center is firm. Once it starts cooling, the cake will pull away from the sides and you just have to release the crust from the sides of the pan. Just have some support, like a pie round or a dish, underneath the cake when you flip it over. Also, as far as the weight measurements go, 8 oz is a cup. I didn't convert the measurements to cups. :( And the cooking time is a little iffy, depending on what kind of oven you have. Turn the cake after 25 minutes just to see where you are and then give it another 20. If it doesn't look set, give it another 10 minutes or so. Feel free to email me if you have any issues. :)

NY Style Cheesecake

Bottom Crust

1 lb 12 oz graham cracker crumbs

10 oz melted unsalted butter

Combine the graham cracker crumbs and melted butter and divide between two 10" pans or four 7" pans. Press from the center out with a small measuring cup to pack down the crumbs

Fillling

5 lb cream cheese, @ room temp

1 lb 8 oz granulated sugar

4 oz cornstarch

finely grated zest of 1 lemon (I don't use this)

4 tsp vanilla extract

10 whole eggs, @ room temp

4 egg yolks

10 oz sour cream

Mix the cream cheese and sugar together at low speed until completely smooth. Mix in the cornstarch, lemon zest and vanilla. Mix until smooth, scraping down the sides and the bottom of the bowl. Add the whole eggs and egg yolks, a few at a time, blending thoroughly after each addition. Incorporate the sour cream. Divide batter evenly between the prepared pans. Bake at 350 for approximately 40 minutes. Cool completely before removing cakes from pans.

Answer 2

Go buy a springform pan or borrow one from a neighbor. Nothing works in place of a springform pan. Sorry. If you don't have one and can't find one, make a different recipe.

Answer 3

Nope you have to use a spring foam pan!!

Answer 4

you can set your cheesecake in a glass casserole type dish. just put the crumbs in then put in the fridge to set, put in the filling then put in the fridge to set and lastly add the topping and refrigerate...........unless of course u are baking it then you can also use a glass ovenproof dish

Answer 5

You can make it any pan you want without affecting taste.  For glass, lower the baking temp 25 F degrees.  The reason for the springform pan is for serving.  You'll probably mess up at least the first piece trying to get it out of a non-springform pan.  But serve yourself the messy piece (covered with fresh fruit) and it will still taste wonderful.  After all, it's cheesecake that's always wonderful!