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.
781536
No, but there is one available on the USA Pan website. Also, you can just use your favorite cheesecake recipe and fill the pans.
1412949
Use an 8-9inch (20-23cm) round cheesecake recipe quantity and double it. It is better used for a cheesecake slice which naturally uses less quantity. A slice cooks better. Cheers and good luck.
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.
2216883
I suppose it depends in what you bake. I only make cheesecakes in these and line the bottom with parchment paper for transferring later. Some butter does melt out from the crust, but I always have a tray underneath for a water bath so it doesn't get everywhere in the oven. The foil is a great idea as well if you are worried.
1227511
Yes it is. We found this pan to work great. perfect for half of a recipe. It did not leak at all. My daughter was doing a science project with cheesecakes. She ended up making 12 cheese cakes. To lower the cost I had her make 1/2 the recipe and use this pan. It worked great.
1263995
I made a few different mini cheesecake recipes with this pan and all have turned out great. Try going on pinterest and putting in mini cheesecake recipe. I've made a raspberry white chocolate one and a khalua one too. The khalua one was better when I only used half of the amount of khalua called for.
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.
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.
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.
754381
Yes. The pan need to be deep enough to that you can put water up to the water line marked on the outside of the steamer. It works great.
2145274
I dont see why you can't but I haven't tried it. I would just make sure the bottom is fitted really well to avoid leaking (since cake mix is not as thick as Cheesecake) and i would avoid to much batter inside. Hope this helps :)
1938369
I'm not sure if America's test kitchen changed review or not, however the one I purchased it's great, I make sure I grease pan thoroughly, then floured shake excess flour and my cakes slide right out, it cooks evenly, I do turn pan around half cooking time not because of pan but my oven. I did purchase because of American Test Kitchen review . Hope this is helpful.
1729399
It depends on what you are baking. If you're making a steamed pudding (like plum pudding) it's best to wrap the whole container including the water-bath container. That way the item you're making will retain the intended moisture. If it's a custard or a quiche you're preparing, there is no need to cover it. Hope this helps. Zel Allen, author of Vegan for the Holidays.
14631
Recipes vary. The recipe I use would require me to use 2 mini pans for the filling of one 9" cheesecake.
2216886
I've never had a problem with batter leaking out. As a precaution, when baking cheesecake in a water bath, I will set the pan on a piece of aluminium foil and wrap it up the sides to above where the water line will fall, in order to keep water from seeping in, but I've never needed to worry with it to keep a normal batter from leaking.
1201797
I have been using the same pair with my both 8' and 9' cake pans and have also used them with my spring form pans. They work as advertised and when I purchased mine, I received a very good deal from the vendor. They do help with cakes in having a more level top and the cake pulls away for the sides better. Hope this helps. I have not used a water bath before, so I would be no help in that part of the question.