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chefann said:No, it should cook in the same amount of time.
If it isn't already in the instructions, I recommend cooking it in a water bath. It will help prevent the cheesecake from curdling or cracking. Put foil around the bottom of the pan before you do anything else to keep it from leaking. (Trust me on this one.) Proceed as directed in the recipe. When it comes time to bake the cheesecake, place the pan in a large pan (the PC Roasting Pan is perfect). If you place it on a towel inside the large pan, it won't rattle or move around. Pour hot water into the large pan, to a depth of 1 to 1 1/2 inches up the side of the springform. Bake as directed. (You may have to add a little time.) The water heats more gently than the air in the oven and will transfer that heat to the dessert gently.
Another tip to prevent overbaking is to take it out of the oven when the center is still a little soft. The residual heat will set it.
chefann said:I had that in there already, Becky. Great minds think alike!
To prevent your cheesecake from cracking, make sure to properly prepare your spring form pan. Grease the sides and bottom of the pan, then line the bottom with parchment paper. This will help the cheesecake release from the pan easily, reducing the risk of cracking.
Yes, you may need to adjust the baking time when using a spring form pan. Generally, cheesecakes baked in spring form pans tend to cook faster due to the nonstick sides. It is important to monitor the cheesecake closely to avoid overcooking.
No, it is not recommended to use a regular cake mix in a spring form pan for cheesecake. Cheesecake has a different texture and composition compared to regular cakes, so it requires a specific recipe and technique. Using a regular cake mix may result in a failed cheesecake.
To remove the cheesecake from the spring form pan, first run a knife around the edges of the pan to loosen the cheesecake. Then, unlock the sides of the pan and carefully lift them off. You can also place a large plate or cardboard circle on top of the cheesecake and flip it over to remove the bottom of the pan.
Yes, you can freeze a cheesecake made in a spring form pan. Once the cheesecake has cooled completely, wrap it tightly in plastic wrap and then aluminum foil. It can be stored in the freezer for up to 3 months. Thaw the cheesecake in the refrigerator before serving.