Super Quick Video Tips: How to Leak-Proof Your Springform Pan
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A water bath and an extra pan is all you need to protect your precious baked good. Watch more Super Quick Video Tips at http://AmericasTestKitchenFeed.com …
Without a doubt the best tip I've ever taken for making cheesecakes, will apply it to all springform bain marie applications.
If these tin are not helpful then why for in market many time leak problem issue
I feel dumb af 😂. Thank you so much.
Ugh I wish I saw this yesterday. Bottom of my cheesecake was soggy as hell. So humiliating
OH, THANK YOU GOD!
I mean, Ms. Christie Morrison!😂
Such an elegant solution…
Thank you very much. My coffee cake was crying and i know how to stop her tears
Nice tip, but since no commercial bakery uses springform pans, why not just put up a video of what they do? Here is a link to Gretchen (Culinary Institute of America trained professional baker): https://www.gretchensveganbakery.com/cheesecakes-and-springform-pans/
I also incorporate a tip I learned from Nick Malgieri. After baking (for one hour), remove the cake from the oven and run a paring knife around the edge. As the cake (custard, really) cools and shrinks, it releases from the sides without cracking.
THANK YOU!
Oh my goodness. …so obviously . ya think that you would come up with that idea a long time ago my goodnesss … goodbye tin foil mess….. thanks great video
Why haven't I been doing this since the start, it's so simple
OKAY now this might just be because of my inexperience, I only have 40 years working in Culinary as a baker, sous chef,rounds chef ect., but screw the buying of an 8' cake pan WHERE THE HELL DID YOU GET A SPRINGFORM PAN WITH RIVETED HANDLES ???!!!I have never in my life seen such a thing
How about an equipment test for a winning springform pan?
Why didn't I think of that?? Thanks a million. I am just getting ready to make a cheesecake and looked up how to wrap it with foil and found this! Much more clever! The foil thing never worked for me, that's why I was looking it up, because I thought I was doing something wrong all the time. Now I know it wasn't me!
This is not what I was looking for… But now I want cheesecake
Who makes this spring pan?
Use slow cooker liners, or better yet a silicone pan of the same size. The silicone stretches a little bit and gives a really nice and tight fit.
Can I make a flan using this pan?
An easier, more logical solution, that should be staring you in the face… do not "tightly crimp" the foil around the pan's edge, as the woman states as the "recommended" method of sealing the pan with foil. I never do that – I leave it loose at the top (after folding it down). Why would you "tightly crimp" the foil – the steam can't escape & will condense. (DUH!) Leaving it loose provides a means for the steam to escape (the same principle behind the second pan) but the water will still be touching the sides of the pan, which is what you want & need.
While this second pan method may work, it's superfluous & I would think defeats the main purpose of the water bath: to insulate the baking cheesecake from the direct heat of the oven to ensure slower, more even baking. If the water bath was about simply adding moisture to the oven while baking, then all you'd need is a pan of water in the oven with the cheesecake (instead of placing the pan IN the water). The water touching the sides of the pan is the necessary element.
Then again – the air gap between the two pans creates an insulating layer so it could be with this method, a water bath is the superfluous element.
I use a crockpot liner bag then foil. .never had a leak .plus perfect cheesecake
Hmmm, basically it's a good idea but I would still be scared that some of the boiling water would accidentally get into the pan @___@ I feel like a scaredy cat now ^^
I have a tube pan in oven and I know that it is going to run over. what do I put under the tube pan to catch batter
Awesome! Thank you!
Use fat daddios springform pans. They're really tight n reliable. Expensive but worth the money
i wish i would have watched this yesterday 🙁 when the water go into the spring pan
Aaaaaaaaaaa! God bless you!!! 🙂
Can I use a silicon pan as the larger pan? I hate soggy bottoms!
Thank you so much. So simple and effective.
how do you get the cheesecake out without damaging the crust with this method?
i baked my first cheesecake 2 days ago, before i watched this video. it took me FOREVER with that darn foil, thinking there was some magical trick to it. Now i know….thanks!
You just saved me a mint in aluminum foil! What a great idea!
Such a quick fix? Gee whiz, why didn't I thnk of that?
Had I known of this earlier the house wouldn't be full of smoke!
I am for sure going to have to try this trick out. So tired of soggy crust. 50/50 chance. Almost always risk a Crack instead of a leaky springform pan.
Great tip! I'm trying to avoid using disposables in my cooking, so a larger pan is a great solution. Does it need to be metal? Would a silicone baking pan work?
Brilliant. Thank you!
This is a superb idea; will try it next time.
Doesn't this defeat the purpose of using a water bath? With this method you now have a layer of air around the walls of the pan which would allow the sides of the cake to exceed 212F.
Good tip. But, where do we get that 10 inch pan? Is it just a regular 10inch baking pan, with 2 inch height?
And what is the name of the square shaped water bath pan?
Dammit the only 10 inch pans I have are a) also leaky springforms, or b) have a hole in the middle. I want to know where people buy the super wide tinfoil?? The largest I can find it a foot and it only comes up 3/4-1 inch instead of all the way up the sides.
Do you have to wrap the 9 " springform pan in foil before putting it in the 10 inch cake pan?
Yay!!!!! Thank you!
I've been doing this trick for years, gave up the foil wrapping after way to many soggy bottom crust from condensation forming.
Great tip!