Best springform cake pans according to redditors

First cheesecake I ever made, before getting creative and possibly developing an addiction. Very simple, very easy, cooks fast and tastes great. I use a traditional ceramic deep-dish pie pan for this cheesecake, but for all the rest I'll post I highly recommend picking up one of these bad mamajamas. (Sidenote: screw you Americans I had to pay $23 on Canadian Amazon).

Crust:

• 5-6 tbsp cream cheese -> soften, whip
  
  
• 8-9 tbsp butter -> soften, whip with cheese, then slowly beat/mix into your dry ingredients, which are as follows.
  
  
• .75 cup coconut flour, & 1.25 cup flax meal
  
  
• 2-3 tbsp sweetener
  
  <Press into your pan, keeping a glass of cold water to keep your spatula/fingers wet. You'll have extra, almost enough for a second full pie, or you can make tart bases for future cheesecake cupcakes>
  
  Filling / Meat / Cheesy pumpkiny goodness:
  
  
• Soften 1 brick of cream cheese (8oz) in the microwave, whip it up real good. Then with either a whisk or an electric mixer...
  
  
• Beat in 3 eggs, a dash of artificial vanilla, and then your dry ingredients:
  
  
• 3/4 cup sweetener (recommend erytrithol), 1-2 tsbp cinnamon, 1 tsp nutmeg, 1 tsp cloves, and just a dash of cardamom.
  
  
• Finally, mix in 2 cups of pure pumpkin puree. This is one thing I recommend thinking twice about buying store brand--- sometimes it's stringy. Totes get store brand cream cheese though, fuck Philadelphia and their cheesecake-industrial complex.
  
  
• Mix that all up real nice, then pour it into your crust, smoothing out the top with a spatula.
  
  <Bake @ 325 for 35-40 minutes, apparently you should take it out before it cracks! It's done when set.>
  
  <Let sit for at least 1 hour, then refrigerate for 6+ hours>
  
  Topping; the following day:
  
  
• Whisk/blend/mix about 1/2 cup of whipping cream with 1 tbsp or so of cinnamon, a good dash of vanilla, and sweetener to taste. I don't like using very much for the cream, find it makes it more refreshing if it's not too sweet. Go crazy with dat cinnamon though, if you're into that sort of thing. 1tbsp is just the minimum.
  
  <Spread all that creamy goodness on top. Once the first piece is down yer gullet (which will probably take 2.5 goddamn seconds), sprinkle the leftover crumbs on top of the cream for presentation. We're not animals, after all>
  
  Total net carb count for the entire cheesecake is less than 30g, so about 3.5g per serving if you cut it into 8, and 1.75g/serving if you cut into 16ths. Bon appetit!
  
  Later this week:
  
  Mocha avacado cheesecake
  
  Coconut cream cheesecake
  
  Peanut-butter chocolate cheesecake
  
  New York blackberry cheesecake
  
  And maybe... just maybe... my super secret, never before DREAMED OF, the unmistakable, inimitable, ULTIMATE KETOGENIC BURGER OF INCOMPREHENSIBLE GLORY. (I'm actually underselling it).

Here's what I personally use:

https://smile.amazon.com/gp/product/B008FUUQJW - Extra sealing ring to use when you make sweet things to avoid transferring any smelly savoryness from the other ring.

https://smile.amazon.com/gp/product/B06XKPBT1Z/ - Steaming basket, of course.

https://smile.amazon.com/gp/product/B01KHHFCKS/ - A 7" springform pan to make Cheesecake #17 in. (If you only get one thing, this is the one. Because cheesecake.)

https://smile.amazon.com/gp/product/B008FUJ2LK/ - Tempered glass lid for slow cooking and/or letting people peer into the pot in awe while food is being kept warm.

And if you just want to buy fun things, the mini mitts are nice for getting the cheesecake out right away: https://smile.amazon.com/gp/product/B012D33BD4 And not catching on fire when you want to remove the inner pot or hold it in place while you saute.

I also bought these stackable pans the other day (https://smile.amazon.com/gp/product/B01M130JJL/) but so far all I've used them for was a dual meatloaf. I like them but I can't really think of a lot of uses for them at the moment.

Silly Europeans and your metric system.

First, take 4 eggs and (2/3 and 1/4 cup) of sugar. Beat the eggs and sugar until fluffy.

Strain(sift?) (little less than half a cup) of wheat flour, ( ~ 2 cups )potato flour(2.5 cups flour total), ½ spoon(I'm guessing teaspoon?) of baking powder and stir/mix until even.

Put baking paper on a tray and spread the dough evenly. Place in the oven pre-heated to 350 F for about 15 minutes. Watch the dough, it's ready when it becomes golden colored.

Once ready, get it out and flip it upside-down onto a new tray that has sugar spread on it. Remove the baking paper immediately, if it's stuck to the dough, use a wet cloth to dampen the paper before removing.

Take a springform cake pan (cake pan with a removable bottom) link, place baking paper at the bottom, shut the cake pan. Use the pan to cut the circle shape from the dough to be the bottom layer of the cake. SAVE THE REMAINING DOUGH!

Make some dampening liquid. half a cup of milk, ¼ tsp vanilla sugar and approx. 1 tsp sugar. Dampen the dough you just placed in the pan.

Take approx. 1½ bananas, cut up into pieces, place them on the bottom.(of the pan?)

Take (2/3 and 1/4 cup) of curd(I'm thinking the closest is cottage cheese, but I can't imagine that in a cake. So I'm gonna say use cream cheese, one to two packages) and ~5.2 oz of white chocolateThats about one whole package of this. Melt the white chocolate and mix it with the curd. Add 3 tbsp of sugar, 1 tsp of vanilla sugar.

Take 3-4 discs of gelatin and put them in cold water. (you can probably subsitute one or two packages of flavorless gelatin powdered packages

As the gelatin is in the water, beat some whipping cream.

Take the gelatin discs into a cup and put them into a microwave for 20-30 seconds. Pour it into the curd-chocolate mix and stir it well. Afterwards add the whipped cream and mix it until it's a uniform mass. Spread it evenly on top of the bananas.

Use the dampening liquid on the dough pieces left behind (on one side only!). Place them on top of the curd-chocolate-gelatin-cream layer with the damp side pressing into the layer and use the dampening liquid again on the top side.

Afterwards, put a mix of frozen berries on the top layer (make sure they're totally frozen).

Boil either 2 cups of water with juice concentrate (blueberry concentrate works awesomely) or two cups juice. Once it's at a simmer, pour (2/3 and 1/4 cup) of jelly sugar (to make Jello) and stir(Get a package of jello, mix it up and pour it on top of the fruit). Once it starts to boil, take it off the stove. Let it cool down a little and using a tablespoon or something similar, slowly pour the soon-to-be-Jello liquid onto the frozen berries to finish the final layer of the cake.

Place it in a cool place (outside/in the entrance hallway if you're in Scandinavia, refrigerator if you're in a warm place) overnight and it'll be ready in the morning.

Use a knife to cut away the sides from being attached to the cake pan before removing. Use extreme caution when removing the cake from the pan.

Helpful?

I make quite a bit of cheesecake so i invested in a silicone spring form pan. If you make a lot of cheesecake its super worth it to get because its also waterproof so you can cook it in a water bath more easily as well. https://www.amazon.com/Norpro-Silicone-Inch-Springform-Glass/dp/B0036ZA5HY something like this

No they won’t be. But you can also trim the cake as well. Or

I believe they have spring loaded pans at the dollar store that come in a smaller circle. That would work good for icing.
Something similar to this:

https://www.amazon.com/Wilton-Better-Non-Stick-Springform-8-Inch/dp/B0000VMI1S

Also: buy a box cake, add ingredients as per box. Add in one pudding cup for extra moist cake !

I'm a super noon too. I used these but this isn't the exact size. I won't know that till later.

Wilton 2105-2174 Mini Springform Pan, Set of 3, Silver https://www.amazon.com/dp/B00AK4ADQ2/ref=cm_sw_r_cp_api_kcxxyb6XDS6DX

I don't even have a processor to whip the cream cheese all together. I used my magic bullet lol

I used Sallys recipe: https://sallysbakingaddiction.com/2017/07/04/deep-dish-apple-pie/

And baked it in a Springform. It's kind of a deep dish thingy. I'm from germany and not sure if its used anywhere else besides of germany. It looks like this: https://www.amazon.de/Springform-Antihaftbeschichtung-attraktiver-Zweifarben-Optik-Auslaufschutz/dp/B00DO4ABOE

Maybe these? https://www.amazon.co.uk/Great-British-Bake-Off-Springform/dp/B00CKUSAGY

https://www.amazon.co.uk/Great-British-Bake-Off-Ceramic/dp/B01B6NL48G/ref=lp_3452039031_1_7?srs=3452039031&ie=UTF8&qid=1541516652&sr=8-7

They are really good, I use them too.

[This basket off Amazon](Steamer Basket Stainless Steel Vegetable Folding Collapsible Insert for Various Size Pots by Delightful Chef https://www.amazon.com/dp/B011JG4U8G/ref=cm_sw_r_cp_api_bTM5ybJPB1HKT) and I have a 5 quart Instapot.

[Here are the silicon cups I got](Pantry Elements Silicone Cupcake Liners / Baking Cups - 12 Vibrant Muffin Molds in Storage Jar https://www.amazon.com/dp/B00COWLXJ4/ref=cm_sw_r_cp_api_EUM5yb7BPDY86)

[And here is the cheesecake form](Raylans Novelty Nonstick Leakproof Bakeware Round Springform Cheesecake Cake Pan with Removable Bottom,7 Inch https://www.amazon.com/dp/B01FLO9QCC/ref=cm_sw_r_cp_api_3UM5yb9T0P0BF)

I can show you a silicone one.

Chicken curry in a hurry is absolutely delicious! And very quick to make. /u/danthegoon loves it when I make it. And here is mine. So good. :) it's no Krispy Kreme donut, but...
Edit: item

For those wondering, that's a Springform Pan. The outside comes off from the bottom.

Not sure how much you're wanting to spend but there's one made by Frieling that has a glass bottom and handles. I don't know if you've ever tried to pick up a hot springform pan in the oven but it's damn near impossible unless it's sitting on a backing sheet.

http://www.amazon.com/Frieling-Handle-It-Bottom-Springform-9-Inch/dp/B0015VTR20/ref=sr_1_3?ie=UTF8&qid=1342448395&sr=8-3&keywords=glass+springform+pan

The "silicone egg bite thingy" is used at least thrice a week in our kitchen. This 7" spring-form pan works brilliantly for cheesecakes.

Edit: I forgot! This steamer basket we use for "boiling" eggs in the IP. 5mins, quick release, ice water bath. Perfect.

I cook these all the time - I use a silicon springform pan and it works great. One thing, you have to let it sit for 10 minutes or more or else when you cut it, the topping and juices run all over the place. I also use a paper towel to sop up any juices on the top.

/It does help to cook the veggies and sausage first, but I'm too damn lazy and I don't want to have to clean ANOTHER pan.

It's the Hiware 7" springform pan I can't find the brackets on my phone to do the link. Hiware 7 Inch Non-stick Springform Pan/Cheesecake Pan/Leakproof Cake Pan Bakeware - Accessories for Instant Pot 6, 8 Qt Pressure Cooker https://www.amazon.com/dp/B01KHHFCKS/ref=cm_sw_r_cp_apa_i_QG8IDbHC1RV65

These should work too, and they're a lot cheaper.

http://www.amazon.com/Wilton-2105-2174-Mini-Springform-Pan/dp/B00AK4ADQ2/ref=sr_1_3?s=kitchen&ie=UTF8&qid=1395853520&sr=1-3

I read somewhere that some people who are lactose intolerant substitute tofu for cream cheese in cheesecake recipes. :-)

Edit: holy crap, I just looked up carbs in tofu, and :-o ! I guess you could make a very small one and have one bite per day? :-\

Edit2: Mini springform pans. ;-)

Review Notes with video!

NOTE: They baked a cheesecake in a water bath with EVERY pan, and tinted the water green to see if they leaked. EVERY model leaked, so they were all reviewed based on their other features.



Winner - Frieling Handle-It 9-Inch Glass Bottom Springform Pan - $50
This pricey pan may not be perfect—like the other models, its seal isn’t leakproof—but it boasts plenty of features that make it our two-time favorite: evenly browned results; near flawless release; a glass bottom that helps us monitor browning; helper handles; and sturdy, dishwasher-safe parts.

Runners Up

• [Nordic Ware Pro Form 9-inch Leak-Proof Springform Pan](
  http://www.amazon.com/Nordic-Ware-Leakproof-Springform-Inch/dp/B000237FSA/ref=sr_1_1?ie=UTF8&qid=1376062619&sr=8-1&keywords=nordicware+springform+pan) - $17
  Despite its promise of being leakproof, this pan allowed water to seep in, just like all the others. While it performed admirably, evenly browning the peach cake, its nonstick-coated base wasn’t as scratch-resistant as the glass-bottomed Frieling, and it didn’t release quite as easily as our winner, resulting in a cheesecake with less than perfectly smooth sides.
  
  
• Cuisinart Chef's Classic Nonstick Springform Pan - $13.95
  Though both peach cake and cheesecake emerged from this model almost perfectly and beautifully browned, cleanup wasn’t so effortless. The narrow crevice along the bottom of the removable sides trapped crumbs, even after several rounds in the dishwasher. The upturned rim on the base made cutting slices awkward.
  
  RECOMMENDED WITH RESERVATIONS:
  
  
• Wilton Avanti Everglide Nonstick Glass Bottom Springform Pan - $21.45

http://www.amazon.com/Nordic-Ware-Leakproof-Springform-Inch/dp/B000237FSA

Actually, he just needed to use the right pan... looks like they were made pancake style.

Like so.

The brownie cheesecake is great, and I can definitely recommend the springform pan that they list. It will make removal of the cheesecake super easy.

this recipe looks similar to the pie I'm talking about. here is a quick Dutch video that shows the basics. You do gotta use this baking tin:)