Can I bake cheesecake without a springform pan?

Can you make a cheesecake without a springform pan?

Can you make a cheesecake without a springform pan? Yes, although cheesecake is typically made in a springform pan, you can make it in any dish. Be sure to adjust the cooking time when using different dishes. Shallow dishes will need less baking time and deeper dishes will need more baking time.

What can I use if I don’t have a springform pan?

Any cake pan or pie plate of similar size will do just fine as a substitute for a springform pan. And lining the pan with foil or parchment paper first will make it easy to gently lift the cake out when it’s done. (Leave a good length of foil or paper hanging out of the pan to make it easier to lift.)

Can you make a cheesecake in a regular pan?

You can use almost any baking pan for your cheesecake. Just keep in mind that you’ll have to consider how different sized pans will affect the cooking time. In other words, if the pan is shallower, the cake will cook faster.

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What happens if you don’t bake cheesecake in a water bath?

But it’s less possible to bake an excellent cheesecake without one. Big, showstopper cheesecakes baked without a water bath are more likely to overbake, which will give them a curdled texture, cracks in the surface, and lopsided tops.

What can I use if I don’t have a roasting pan for cheesecake?

First, we’re going to place a baking sheet or pan of water on the bottom rack of the oven, which will help imitate that warm, humid baking environment and prevent the top of the cheesecake from setting too quickly.

Can I make cheesecake in an aluminum pan?

As a general rule, you can bake a cheesecake without a springform pan by using a regular baking pan, silicone pan, glass pan, disposable foil pan, or aluminum cake pan. With specific instructions, a cheesecake can be made using these pans instead of a springform pan.

What tin should I use for cheesecake?

A springform tin is essential for making a no bake cheesecake, as you can’t flip it out of the tin like you would with a cake. Springform tins have a removable base that is released when the clip on the side of the tin is unlocked, making for an easy release of your cheesecake.

Can you make cheesecake in a tube pan?

The pans that would work as an adequate substitute for this would be a 9 by 13-inch pan, a 9-inch tube pan, or even a 10-inch Bundt cake pan, as these will all have roughly the same volume for your cheesecake as a springform pan would.

How do you make a no bake cheesecake out of tin?

Run your butter knife under some hot water and then use it to loosen the sides of the cheesecake. It should allow you to loosen the sides while keeping the sides of the cheesecake looking smooth and presentable. Now, this next step is somewhat optional, but it can make your life easier.

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Why did my cheesecake crack on top?

Big cracks are often caused by drafts and temperature changes. Avoid overbaking! This is the most common culprit of cracking. When the cheesecake is done, there will still be a 2-inch to 3-inch wobbly spot in the center of the cheesecake.

What is the purpose of a water bath for cheesecake?

A water bath, also known as a bain marie, is simply a pan of hot water that protects your delicate cheesecake while it’s baking in the oven. This method not only helps the cheesecake not crack on top, but also ensures the cheesecake will come out smooth and creamy.

How do you keep a cheesecake from cracking without a water bath?


  1. Preparation is Key. Let your cream cheese come to room temperature instead of using it out of the fridge – if it’s too cold it will be too difficult to mix. …
  2. Bake Away. Try not to open the oven door part way through baking – the change in temperature inside the oven can cause the cracks to form. …
  3. Be Cool.

Do you have to cook cheesecake in water?

Cheesecake batter is basically a custard. It’s delicate, so you want to bake it slowly and evenly without browning the top. The most effective way to do this is to bake it in a water bath. This water bath method bakes the cake very gently, so it won’t darken, curdle, or crack.