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Page Contents:
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-Aluminum
-Stainless Steel
-Tinned Steel
-Tall
-Square & Rectangular
-Heart
-Glass Bottom
-Leakproof NonStick
-More Non Stick
-Steve's Pumpkin Cheesecake

Related Pages:
-Mini Tart & Cheesecake Pans
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Springform

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).

Mini Springform Pans

4" non-stick springform pan 4"
Non Stick
Springform Pan

$6.99
#5365
4" round,
1.75" high,
Non stick over steel,
Waffle pattern on bottom plate
Made in China
6" non-stick springform pan 6"
Non Stick
Wilton Excelle Elite
Springform Pan

$11.99
#2092
6" wide,
2-3/4" deep,
Non-stick finish on steel,
Dishwasher safe,
10 year limited warranty
Made in China
6 x 3 springform pan 6"
Wilton
Springform Pan

$13.99
#5366
6" wide,
3" deep,
Heavy gauge aluminum
Made in Indonesia

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Aluminum Springform Pans

Aluminum Springform Pans 8"
Aluminum
Springform Pan

$19.99
#4984
8" wide,
2-3/4" deep
Made in USAMade in USA
9"
Aluminum
Springform Pan

$22.99
#4985
9" wide,
2-3/4" deep
Made in USAMade in USA
10"
Aluminum
Springform Pan

$23.99
#5363
10" wide,
2-3/4" deep
Made in USAMade in USA
12"
Aluminum
Springform Pan

$29.99
#4986
12" wide,
2-3/4" deep
Made in USAMade in USA
9x3" anodized aluminum springform pan

9x3 anodized aluminum springform

Fat Daddio's springform pans

Fat Daddio's springform pans
9x3"
Anodized Aluminum
Springform Pan

$16.99
#66067
9" inside diameter,
3" deep,
11" diameter bottom plate,
Heavy gauge anodized aluminum,
Rolled edges,
Stainless steel clasp,
Made in China

10x3"
Fat Daddio's
Springform Pan

$18.99
#66069

10" inside diameter,
3" deep,
12" wide base,
Anodized aluminum,
Stainless steel spring closure,
Made in China
12x3
Fat Daddio's
Springform Pan

$22.99
#66071
12" inside diameter,
3" deep,
14" wide base,
Anodized aluminum,
Stainless steel spring closure,
Made in China

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Stainless Steel Springform Pans

Stainless Steel Springform Pan 9"
Stainless Springform Pan

#17452
Currently unavailable; looking for new supplier
9" wide,
2-3/4" deep
Made in Taiwan

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Tinned Steel Springform Pans

Tinned Steel Springform Pans from Germany  8"
Tinned Steel
Springform Pan

$8.99
#11411
7-1/2" wide,
2-1/2" deep,
Tinned steel,
Limited lifetime warranty on the buckle,
Made in Germany
(Use & Care of Tinned Steel)
9"
Tinned Steel
Springform Pan

$9.99
#11412
9" wide,
2-1/2" deep,
Tinned steel,
Limited lifetime warranty on the buckle,
Made in Germany
(Use & Care of Tinned Steel)
10"
Tinned Steel
Springform Pan

$10.99
#11413
9-3/4" wide,
2-1/2" deep,
Tinned steel,
Limited lifetime warranty on the buckle,
Made in Germany
(Use & Care of Tinned Steel)

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Tall Springform Pans

Patisse Tall Springform - 4.75x4

Patisse Tall Springform - 4.75x4
Patisse
Tall Springform
4.75x4

$8.99
#12322
4.9" inside diameter,
4.2" deep,
Non-stick over 0.3mm thick steel,
Wash by hand and dry thoroughly,
Imported from Holland
-Also use for Panettone
Patisse Tall Springform - 6.25x4.75

Patisse Tall Springform - 6.25x4.75
Patisse
Tall Springform
6.25x4.75

$10.99
#12321
6.1" inside diameter,
4.75" deep,
Non-stick over 0.3mm thick steel,
Wash by hand and dry thoroughly,
Imported from Holland
-Also use for Panettone
Tall Tinned Springform Pans 8" Tall
Tinned Steel
Springform Pan

$10.99
#98412
8" wide,
3.75" deep,
Tinned steel
(Use & Care of Tinned Steel)
9" Tall
Tinned Steel
Springform Pan

$13.99
#98413
9" wide,
3.75" deep,
Tinned steel
(Use & Care of Tinned Steel)

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Square & Rectangular Springform Pans

9x3" square springform pan Square Springform Pan
9x3"

$15.99
#66072
9" square,
3" deep,
11" square bottom plate,
18 gauge anodized aluminum,
Made in China

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Heart Springform Pans

4" Heart Springform NonStick Pan 4"
Heart
Springform Pan

$9.99
#21423
4" wide,
4-1/4" long,
1-3/4" high,
Premium non-stick on steel,
Dishwasher safe,
10 year warranty
Made in China

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Glass Bottom Springform Pans

Deluxe 10" springform pan with tempered glass base Deluxe 9"
Tempered Glass Base
Springform Pan

$12.99
#17671
8-3/4" diameter,
2-1/2" deep,
Non stick on heavy steel sides,
Tempered glass base
Made in Taiwan
Deluxe 10"
Tempered Glass Base
Springform Pan

$13.99
#17672
9-3/4" diameter,
2-1/2" deep,
Non stick on heavy steel sides,
Tempered glass base
Made in Taiwan

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Leakproof Springform Pans

Noblesse 10" Leakproof Springform Pan 10"
Noblesse
Leak-Proof
Springform Pan

$27.99
#97426
10" wide,
2" deep,
Non stick,
3 year limited warranty,
Limited lifetime warranty on the buckle

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More Non-Stick Springform Pans

Quarter springform

Quarter springform
Zenker
Quarter Springform

$12.99
#4925
Quarter springform5" wedge,
2.4" deep,
Non-stick over steel,
5 year limited warranty,
Made in Germany
Just the right size for desserts for 2,
It's one-fourth of a 10" springform
Cuisinart Chef's Classic non-stick 9" springform pan 9"
Cuisinart
Chef's Classic
Non-Stick
Springform Pan

$13.99
#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
Made in China
Patisse Profi Springform - 9.5in 9.5"
Patisse Profi Springform
$9.49
#12342
9.5" inside diameter,
2.5" deep,
Non-stick over 0.3mm thick steel,
Wash by hand and dry thoroughly,
Imported from Holland
Patisse Profi Springform - 10.25in 10.25"
Patisse Profi Springform

$9.99
#12344
10.3" inside diameter,
2.5" deep,
Non-stick over 0.3mm thick steel,
Wash by hand and dry thoroughly,
Imported from Holland

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PDF Download the Recipe for Lindy's Famous Cheesecake
By Leo and Clara Lindy, of the original Lindy's on Broadway


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.

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