Where does a person by a "spring loaded" baking pan for cheese cake?

[StageLeft]

I guess these things have a collapsable bottom so that you can make the bottom fall out or something for when it's time to take the cheese cake out, instead of trying to rip it out of the pan from the top or tipping it upside down. Where can I find something like this?

 

[Viper GTS]

Use Google, you damn freak!



Searched for "cheesecake pan."

Viper GTS

 

[vi edit]

linky

 

[AU Tiger]

Search Amazon for Springform in the Kitchen section.

 

[StageLeft]

I love you guys. Thanks

 

[glen]

You have to cook cheese cake in a water bath.
Springform pans leak.
Use a regular non-springform pan and line it with parchment paper.
got it?

 

[Pastore]

Originally posted by: glen
You have to cook cheese cake in a water bath.
Springform pans leak.
Use a regular non-springform pan and line it with parchment paper.
got it?

My grandmother makes the best cheese cake i have ever tasted and she never uses a water bath. Just springform all the way.

 

[glen]

Grandmothers can work magic in the kitchen, and sure her's is the best in world.
However, the rest of us need the help of certain cooking techniques.
Cheese cake benefits from slow even heating.
This is most easily achieved using a water bath.
It is the defacto standard for cookign cheese cake.

 

[Pastore]

Originally posted by: glen
Grandmothers can work magic in the kitchen, and sure her's is the best in world.
However, the rest of us need the help of certain cooking techniques.
Cheese cake benefits from slow even heating.
This is most easily achieved using a water bath.
It is the defacto standard for cookign cheese cake.

oh well, my grandma kicks ass

 

[Ornery]

Good Lord! From cars to politics, religion to women, now we're on to cooking... you guys are a flippin' riot!

 

[Demon-Xanth]

Important note: CHEESECAKES WILL COLLAPSE! This is probably the single hardest part of the making cheesecake is to make sure it doesn't collapse.

Another lesson the kitchen managers learned at the steakhouse I used to work at: salt does not equal sugar! (imagine that first bite)

 

[BoberFett]

Wilton

And you don't use water for even baking anymore. That's old school. Use a springform pan and bake even strips.

Wow, I feel so domestic.

 

[StageLeft]

Hehe it's not for me to cook - mrs. said she would if I installed a fan in our bedroom and I didn't electrocute myself, so this is the gift

 

[Ornery]

• Wow, good deal, but I'd hold out for Chocolate Cheesecake!

 

[Eli]

Now, I don't know anything about making cheese cake, so this may sound really stupid, but...

Wouldn't water + cheese cake = cheese cake soup?

lol...

 

[ohtwell]

I want this one!


: ) Amanda

 

[glen]

Originally posted by: Eli
Now, I don't know anything about making cheese cake, so this may sound really stupid, but...

Wouldn't water + cheese cake = cheese cake soup?

lol...

Imagine puting a spring form pan into a turkey roaster half full of water.
IF it leaks, you got soup.
That is why I say use a regular pan lined with parchment paper.
I don't think the moisture helps so much as the heat capacity of water which causes the temperture to rise slowly and evenly.

 

[ObiDon]

Originally posted by: Eli
Now, I don't know anything about making cheese cake, so this may sound really stupid, but...

Wouldn't water + cheese cake = cheese cake soup?

lol...

That's why you would need a pan that doesn't leak. You would more or less float the pan in a bigger one with water in it. Kinda like poaching eggs.

 

[Eli]

Oh, I see.. basically, a double boiler...

 

[glen]

Cooking is much simpler than college Chemistry except for one thing.
In college Chemistry, you are told which details are important and why.
In cooking, the books almost always leave out one or more important details, or if they are included, they don't sufficiently explain why they are important.

You see, you can do it with out a water bath, but it is MUCH harder to get the heat right, and in some ovens you simply can?t.

You can do it in a spring form pan, if it doesn?t leak.

You can put the water bath near the pan, but that only works if you oven was good enough in the first place with no water bath.

You can use a regular pan, but the cake will stick, unless you use parchment paper.

If you get too much AIR in the batter it will puff up and then fall.

 

[BoberFett]

Use a springform and the Bake Even Strips. If you're worried about leaking, put some foil on the bottom of the oven.

My mom made cakes on the side for many years. She's made dozens of wedding cakes. More birthday and other random cakes than I can count. She swears by the strips.

 

[ObiDon]

Originally posted by: glen
In cooking, the books almost always leave out one or more important details

Yeah, stupid cookbooks!
I always have to make something two or three times before I finally think it's the best it can be. Not that my first attempts are bad...I'm just strange like that. I want it to be perfect!

Usually the things that they leave out are really minor details that you wouldn't even think of putting into a cookbook. I still blame them, though!

Damn you, cookbooks!!!
*Shakes fist at cookbooks*

 

[EagleKeeper]

A quality springform pan will not leak. There is a ridge on the spring cover that sits under the base of the pan.

 

[glen]

Originally posted by: EagleKeeper
A quality springform pan will not leak. There is a ridge on the spring cover that sits under the base of the pan.

Right, but they get dinged in storage, and then they can leak.
The main thing is to test it.
Fill IT with water and see if any leaks out befor eyou try it with you cheese cake.