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.
1121576
I think so...it's pretty darn big. I had a two layer cake with room to spare. You might want to measure how high your pan is though, just in case.
71954
Would you be baking them in a water bath? I think you would want to wrap the pan in foil if you are going to bake in a water bath. I used with a very liquidy cake batter and didn't have any problems with leaking. If you are doing creme brulee, you would obviously want to be careful if you are using a torch to make a sugar crust!
639645
With the right crust you should be fine. However, I always have a little liquid that leaks out when using this pan so I always put it on a baking sheet to make clean up easier. Hope that helps :)
1398949
Having only used the pan with a 'donut' recipe, I can't say for certain. However, I would think if you don't overfill the cavity it should work. It is really just like any other 'cake' pan, except for the shape. That being said, possibly the cake batter is lighter or airier and the 'donut' could break apart. Sorry, I'm not much help!
1963417
Yes - leak proof from the actual spring form pans but if making cheesecakes you will still need to cover them in aluminum foil if submerging them in a water bath.
1067439
My two pan that I have are just a fraction larger at the top then and the bottom. I find this very helpful when baking some thing. It gives a fraction more room to get what I am baking out of the pan with out damageing the pan or what I am bakeing.
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.
2260249
No, but might work if batter isn't too runny. Wash spout carefully each time. We love making letter pancakes!
1567571
That sounds like a good idea! I don't see why it wouldn't work. You would have to monitor the bake time. And keep it contained so that the batter doesn't ooze all over. Getting it out of the "tube" might be tricky. Happy baking!
1946267
I use similar rings for baking individual cakes, both using wheat flour and gluten-free flours, and to solve the problem of leaking batter out the bottom I wrap the bottom edge in a layer of foil.....like you would for a cheesecake going into a water bath. Using these on a griddle, because of the high heat directly under the ring, the batter starts baking/cooking immediately but for oven baking, as the batter sits for a longer period of time in liquid form, the foil keeps everything contained within the ring. Also I spray/coat the foil and the rings in non-stick spray to make sure it all comes out clean from the rings. Happy baking! I use similar rings for baking individual cakes, both using wheat flour and gluten-free flours, and to solve the problem of leaking batter out the bottom I wrap the bottom edge in a layer of foil.....like you would for a cheesecake going into a water bath. Using these on a griddle, because of the high heat directly under the ring, the batter starts baking/cooking immediately but for oven baking, as the batter sits for a longer period of time in liquid form, the foil keeps everything contained within the ring. Also I spray/coat the foil and the rings in non-stick spray to make sure it all... » Read More I use similar rings for baking individual cakes, both using wheat flour and gluten-free flours, and to solve the problem of leaking batter out the bottom I wrap the bottom edge in a layer of foil.....like you would for a cheesecake going into a water bath. Using these on a griddle, because of the high heat directly under the ring, the batter starts baking/cooking immediately but for oven baking, as the batter sits for a longer period of time in liquid form, the foil keeps everything contained within the ring. Also I spray/coat the foil and the rings in non-stick spray to make sure it all comes out clean from the rings. Happy baking! « Show Less
469523
It seems that I have done this once and it worked out with a VERY full pan. As I remember, it didn't spill over though. I usually 1 1/2 a recipe for use in the large pan when I make brownies, etc.
2004400
I agree with Christine. I also looked up what the pan looks like. It looks very similar to the BabyCakes, so you should be able to make it work.
1994415
I believe that you could make square cupcakes. Don't think pan is too shallow. I would definitely try it.
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.
54311
I believe it would as long as the pan fits inside. The Kaiser bakeware is the only pan which my wife uses for her cheesecakes because of the even heating of the pan.
2216884
It will depend on what you bake. I use the pan for (soy)cheesecake, so there is always a cracker-style crust to help soak up extra liquid. Occasionally, I have a few drips of liquid come through, but certainly no batter leaking out. Resting the pan on a piece of foil will prevent soiling of your oven.