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Page Contents:
-Mini
-Aluminum
-Stainless Steel
-Tinned Steel
-Tall Tinned Steel
-Tinned with Plain & Tube Bottoms
-Square
-Hearts
-Glass Bottom
-Leakproof NonStick
-Other Non Stick
-Steve's Pumpkin Cheesecake Recipe
Related Pages:
-Parchment Paper
-Cake & Pie Markers & Servers
-Cake Cutters
-Fantes.com Main Page
Nothing works as well as a springform pan when it comes to baking
cheesecakes.
The pan is made with a removable base
and a buckle-joined vertical surface, or rim. Buckle the side with the base
in place, and you're ready to bake. Unbuckle when done, the rim springs
open, and removal of really moist cakes is a breeze.
The traditional springform pan is
made of tinned steel. The bottom is waffle shaped to give it strength (since
cheesecake and torten are relatively heavy), and fits in a groove at
the bottom of the rim. Relatively inexpensive, the tin coating covers the
steel and helps prevent rust. Dry thoroughly after washing; as a matter of
fact, put it back in the oven to remove all moisture.
Aluminum springform pans are very
popular restaurant wares. They don't need as much care, since they don't
rust, and can be put in the dishwasher. The rim is curved inward at the
bottom, to keep the base in place. Because they do not have a lip that they
lock into, they are less apt to become damaged over time.
Many prefer stainless steel, for its
purity. Other prefer non stick, for greater ease in removing cakes.
Some tips:
 If you don't put the
pan in a water bath, when in the oven, line the outside of the pan with
aluminum foil, to help keep the batter from leaking out.
All springform pans
leak a bit, especially if you're using a very light batter. And the more
intricate the design of the springform pan, the more likely it will leak.
It's normal, so take the abovementioned precautions and line the outside
bottom of your pan.
To reuse the pan
before the cake is all eaten, start by lining the inside base plate with
parchment paper, so that you can slide the cake off the metal plate. Or
replace the metal base with a parchment-lined piece of cardboard of the same
size, and you can give away the cake and keep the base.
Do not store
acidic foods in tinned, aluminum or stainless springform pans for any length
of time. It's ok to store in enameled and non-stick ones.
Store springform
pans where no one can reach them, to prevent them from accidental bending
(which might cause leakage). |
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·
 |
4" Non Stick Springform Pan $5.49
#5365
|
4" round,
1.75" high,
Non stick over steel |
 |
6" Non Stick Wilton Excelle Elite
Springform Pan $9.99
#2092
|
6" wide,
2-3/4" deep,
Non-stick finish on steel,
Dishwasher safe,
10 year limited warranty
China |
 |
6" Wilton Springform Pan $12.99
#5366
|
6" wide,
3" deep,
Heavy gauge aluminum
Indonesia |
 |
8" Aluminum Springform Pan $18.99
#4984
|
8" wide,
2-3/4" deep
 USA |
| 9" Aluminum Springform Pan $19.99
#4985
|
9" wide,
2-3/4" deep
USA |
| 10" Aluminum Springform Pan $20.99
#5363
|
10" wide,
2-3/4" deep
USA |
| 12" Aluminum Springform Pan $24.99
#4986
|
12" wide,
2-3/4" deep
USA |
 |
9" Stainless Springform Pan #17452
Currently
unavailable; looking for new supplier |
9" wide,
2-3/4" deep
Taiwan |
 |
7" Tinned Springform Pan $7.99
#11410
|
6-1/2" wide,
2-1/2" deep,
Tinned steel
(Use & Care of Tinned Steel) |
| 8" Tinned Springform Pan $8.99
#11411
|
7-1/2" wide,
2-1/2" deep,
Tinned steel
(Use & Care of Tinned Steel) |
| 9" Tinned Springform Pan $9.99
#11412
|
9" wide,
2-1/2" deep,
Tinned steel
(Use & Care of Tinned Steel) |
| 10" Tinned Springform Pan $10.99
#11413
|
9-3/4" wide,
2-1/2" deep,
Tinned steel
(Use & Care of Tinned Steel) |
 |
8" Tall Tinned
Springform Pan $10.99
#98412
|
8" wide,
3-3/4" deep,
Tinned steel
(Use & Care of Tinned Steel) |
| 9" Tall Tinned Springform Pan $12.99
#98413
|
9" wide,
3-1/2" deep,
Tinned steel
(Use & Care of Tinned Steel) |
 |
9" Kaiser
Springform Pan, Plain & Tube Bases $11.99
#2801
|
9" wide,
2-1/2" deep,
Tinned steel
Germany,
Tinned steel
(Use & Care of Tinned Steel) |
| 10" Kaiser Springform Pan, Plain & Tube
Bases $12.99
#2802
|
10" wide,
2-1/2" deep,
Tinned steel
Germany,
Tinned steel
(Use & Care of Tinned Steel) |
 |
Kaiser Noblesse Square Non Stick
Springform Pan, 9" $21.99
#97421
|
9" square,
2-3/4" deep,
10-1/2" square base,
Non stick over heavy steel,
Dishwasher safe,
Uses recipes for 10-11" pans,
5 year warranty
Germany |
 |
Heart Springform Pan, 4" $7.99
#21423
|
4" wide,
4-1/4" long,
1-3/4" high,
Premium non-stick on steel,
Dishwasher safe,
10 year warranty
China |
 |
Wilton Excelle Elite Heart Springform
Pan, 9-1/2" $16.99
#21421
|
9-1/2" wide,
9-1/2" long,
2-3/4" inside depth,
Non stick on heavy gauge steel,
Dishwasher safe,
10 year limited warranty
China |
 |
Heart Springform Pan, 10" $11.99
#21422
|
10" wide,
9.75" long,
2.75" inside depth
Taiwan |
 |
Deluxe 9" Tempered Glass Base Springform
Pan $10.99
#17671
|
8-3/4" diameter,
2-1/2" deep,
Non stick on heavy steel sides,
Tempered glass base
Taiwan |
| Deluxe 10" Tempered Glass Base Springform
Pan $11.99
#17672
|
9-3/4" diameter,
2-1/2" deep,
Non stick on heavy steel sides,
Tempered glass base
Taiwan |
 |
Noblesse 10" Leak-proof Springform Pan
$23.99
#97426
|
10" wide,
2" deep,
Non stick,
3 year warranty |
 |
LaForme 9" Leak-proof Springform Pan
$39.99
#10827
|
9" wide,
2-1/2" deep,
Non stick rim,
Cut resistant bottom,
5 year warranty |
 |
LaForme 10" Leak-proof Springform Pan
$41.99
#10828
|
9-5/8" diameter,
2-1/2" deep,
10-3/4" wide base,
Non stick coated sides,
Cut resistant heavy enameled bottom,
Leakproof design,
5 year warranty
Germany |
 |
Cuisinart Chef's Classic Non-Stick
Springform Pan, 9" $12.99
#9607
|
9" inside diameter,
2-1/8" deep,
Heavy gauge aluminized steel,
Non-stick interior and exterior,
Thick rolled edges,
Dishwasher safe,
Limited lifetime warranty
China |
Top
Steve's Pumpkin Cheesecake
Bake in a 10" springform Pan
Use Graham cracker, spiced wafer or shortbread crust
1.5 lbs cream cheese, at room temperature
2 cups sugar
1 pint sour cream
4 eggs plus 2 egg yolks
16 oz can of pumpkin puree
1/4 cup flour
1 tbs pumpkin pie spice
Cream together cream
cheese and sugar until smooth.
Incorporate the eggs and
yolks one at a time, scraping the bowl frequently between additions.
Add the remaining
ingredients and mix just until blended.
Lightly spray a 10"
springform pan's sides with a vegetable spray.
Fill the springform pan
with a crust that has been partially baked.
Bake at 350°F until the
edges puff and start changing color.
Turn off the oven and use
the handle of a wooden spoon to prop the oven door open some.
Allow to cool completely
in the oven before refrigerating.
Optional: Serve with whipped cream, sprinkled with cinnamon. |
