Let me start off by saying I dislike many things about the Springform pan.
But the #1 worst thing I dislike about them, is that spellcheck flags me every time I write Springform Pan. (Apparently it is Spring Form? Ooooh the pretentiousness is making it worse)
However~ if you search Amazon, or anyone else in the world talking about springform pans you will see it is spelled WITHOUT A SPACE!!
No, I am not grammar police since you can attest to the fact that I spell things wrong all the time and my world doesn’t fall to pieces.
Heck I hate apostrophes….but well….thats for another blog post post (I just find them tedious, there I said it).
But let’s get real about springform pans and cheesecakes. (Yes google I am ignoring your red underlined alerts that I failed English 101)
I have not encountered one person who has said to me, “Oh my God…my cheesecake came out perfect because I used a springform pan and no water bath”
On the contrary, I have gotten: “What did I do wrong? My cheesecake was all soggy because the water leaked into it”.
Or, I am not using a water bath because I don’t want a leaky crust , but my cheesecake was dry and cracked, what did I do wrong?”
First of all let’s address the water bath.
Why do we have to use a water bath when baking cheesecakes?
Cheesecakes are not cakes. They are baked custards.
Custard is a delicate balance of eggs and dairy that require a less harsh heating environment, thus~ the water bath was born.
The heat must now travel through a layer of water before it gets to the actual item you are baking, thus creating a very mild, yet effective heating environment for those delicate egg and dairy proteins.
I am not exactly sure who invented the Springform pan (yea….that’s the level of disdain I have for whoever it was, that I cannot even give 2 minutes to “Wikipedia” the topic)
I want to believe it was some inane, egotistical person who just had to invent yet one more kitchen gadget that has only one purpose, and an inferior purpose at that.
Can ya feel my anger?!
It should be dubbed the “Spring-a-Leak Pan” since that’s all it really does (in my opinion)
Well….Ok ~ I won’t be so extremely harsh. I honestly have recommended the springform pan collar (no bottom) attached when making molded cakes such as the 7 Layer Ice Cream Cake, Chocolate Eclair Cake and the Death to Diets Cake, where if you don’t have a Ring Mold ~ a springform pan with no bottom inserted will do just fine.
But let’s not get too sentimental with the old Springform.
In my opinion it should have been retired long ago.
I just don’t have anything nice to say about it because there is a perfectly AWESOME substitute for baking cheesecakes and it is……………….. wait for it………….
That’s right. The same pan you already have in your cabinet that you use for all your regular cake baking.
What a let down right?
No! Not a let down! It’s a damn glorious moment when you realize your entire life is a lie, and you have been led to believe that the end all – be all of cheesecake baking starts and stops with the springform pan. It’s just not true.
Now I know I will get some flack from the die-hard springform pans lovers, but until I can get a reason why the springform pan is better (and a valid reason please, not some pipe dream of the lie that you have bought into)…I’m sticking to my cake pans.
And just for the record, there will be no reason because it doesn’t exist.
Now, I am not just talking “who-ha” out of my pie hole. I have had many years experience in the professional bakery industry and I have yet to encounter a single establishment that commissions a springform pan for cheesecake. (by the way – I was educated at the Culinary Institute of America~ no springform pans there mate!)
Once I was seasoned into this work environment and I happened to give a retrospective thought to the “retired springform from my youth” (yes…… My first cheesecake was baked in a spring form of course….as was all of yours I’m sure……) I realized how insane it would have been to actually use springforms in a high volume bakery setting.
First of all they are cumbersome.
When running a commercial bakery there are two things that matter.
#1 Bottom line (Defintion: the ultimate outcome in financial terms from a days work – all things considered)
and #2 how to get to the best most efficient bottom line while keeping the highest quality~ product since after all, customers only care about high quality bang for the buck~ and rightly so.
So imagine paying someone to put together the tops and bottoms of your springform pan menagerie (since commercial bakeries bake dozens of cheesecakes at a time! not 1!)
First of all he/she must FIND the tops and bottoms to put them in place, and then the infamous foil wrapping begins.
The greasing to be sure you get all the crevices (and crevices are a-plenty in springform pan world)
Not only does that foil cost a lot in terms of $$$ but the environmental impact of that wasted material makes me cringe! (OK green girl, enough outta you.)
But just that labor cost alone makes me want to re think the entire process……. and we should!
I know not many of you have commercial bakeries, so what I just explained may not be of importance, but let’s talk about LEAKAGE!
Yes, you all know what I am talking about.
Soggy bottoms from a leaky springform pan no matter how tightly you wrapped it with about 1 lb of tin foil. (wasteful~ tsk tsk.)
But this can all be avoided if you just trust me that a cake pan is superior.
I know….I know…it is difficult to change your thinking when you have been brainwashed to believe that the springform pan….the very same thing that was INVENTED for a sole purpose, could be anything less than perfect!
But I beg you to just try the cake pan method and you will be a believer!
Now the cake pan method is superior not only because it will not spring a leak, but in my opinion (combine my professional bakery pan grease & a piece of parchment paper to line the bottom) you will have a much better looking cheesecake once it is un-molded than any springform pan could dream of.
It may take a bit of practice on your first run, but heck so did the springform am I right??
I always use my trusty blowtorch but you can achieve the same results by simply dipping your pan into hot water to release the fats that cause the cheesecake to stick in the first place.
And let’s talk Pan Grease for a moment.
Well, not much to say except- USE THIS RECIPE for ALL your baking needs, you will thank me for the rest of your life.
Now back to the infamous un-molding of the cheesecake.
Watch the video below to see just how to first of all to bake a cheesecake properly and second of all un-mold a cheesecake that is NOT in a springform pan!
And well……I don’t know what else to say, except ditch that springform pan and you will never have soggy-crusted, dry, cracked cheesecake sorrows again!
If nothing else, clear some room in your cabinets from a one-tasker taking up way too much room than it is worth the space for!