cheesecakes

[tinarichardson]

Hey, can I use a regular CAKE pan to make cheesecake?????:rolleyes:

[Melman]

Alton Brown just had a show a few weeks ago about making cheesecakes. On the show, he made a cheesecake in a regular pan. It LOOKED to be about a 9 x 3" pan...I've found one by Wilton that looks like it's that size.

According to Alton's method, you have to use parchment paper to cover the bottom and then a strip of parchment paper to wrap around on the inside. He gave all kinds of ideas on how to line it properly, and more importantly, how to get the cake out of the pan once it's baked. Unless they've changed it, the recipe on foodtv.com is incorrect. It specifies using a springform pan. Go to goodeatsfanpage.com and read the transcript for the actual recipe and the hints he gave.

I haven't tried this...but I definitely plan to do it whenever I get a chance.

[Grace]

I would say no to a "regular" cake pan, because regular cake pans are only 2 inches deep. You would need to use one at least 3 inches deep. So if you have a deep one, and follow Alton Brown's instructions (above), I guess it would work, but gee what a hassle when a Springform pan seems so much easier, not to mention that very few people keep a 3 inch deep cake pan around the house (so you'd have to go out and buy one of those, so why not buy the springform instead?).

[Gail]

Depends upon your recipe. I've actually got one or two which work fine in a conventional pie pan. But with most of the ones I've seen, I'd agree with Grace. You usually need something deep.

There's also the issue of the things cracking, something which may be counteracted by releasing your cake from the sides of the springform fairly early in the cooling process.

In my opnion, I'd think if your recipe specifies springform, it'd be best to use one.

[Chefmom]

Yes, you can use any size regular cake pan you want. If you have a recipe that fills a 3-inch deep pan you will need to either make two cakes or buy a 3-inch deep cake pan.

Although I usually agree with Alton 100%, with cheesecakes I must dissagree. You do NOT need to line the whole pan with parchment. When you melt your butter to make the crumb crust, simply brush a HEAVY layer of butter on the bottom of your pan. Then make the crust and press firmly into the pan. FIll the pan to the top with your cheesecake mixture and bake in a water bath at 325-degrees.

When the cake is done, the center with still jiggle slightly, and if you press the top it feels like firm jello. Carefully remove from the water bath and cool to room temperature in a level place. Then chill in the fridge overnight (still in the pan).

The next day have a plastic wrap plate and your serving platter ready. Set the cake on a lit burner. Medium for electric and a low flame for gas. Spin it to heat the bottom of the pan (to melt the butter) evenly, then place the plastic wrap covered plate on top of the cake and invert. It will still stick, so hold it at an angle and gently, but firmly tap on your counter. You will be able to feel it release from the pan. Immediately remove the cake pan and then re-invert it (top up) onto your serving platter.

You can finish your cake like Alton did, with dry crumbs, or with nuts. If you want to freeze the cake just pop into the freezer until it is frozen, then wrap in plastic and again in foil. When ready to defrost simply place overnight in its wrap in the fridge, then unwrap and cut when ready to serve!!

Good Luck with your cheesecake!!

Tami

..oh, I used to make 100+ cheesecake batches for the Pastry Shop at Colonial WIlliamsburg. This is where I learned this technique for cheesecake. Years later I tried to tell my boss, a caterer about this technique but she didn't believe me. I had to bake a batch and "show" her how it's done!! She told me that a cheesecake could NEVER be made in a regular cake pan. It was nice to be right for once! :)

[JennieL]

Your method sound great! One concern, will the top of the cheesecake lose it's "finish" when turned onto the plastic wrap?

[Chefmom]

Actually no, that is what the plastic wrap is used for. If the cake is cold, it should hold up perfectly. Also, with this method you should keep the light color of the cake, not have the top become brown and spotted like with a springform, and it will stay flat and not "Puff" up, then fall. And with the waterbath method, and with proper cooking (don't overbake!!) you will probably not see any cracks. But....if you touch the surface, and you break the fine skin on the surface it may crack when it cools. So touch lightly!

Tami

I have always said that "Cheesecake" is an edible word for "Patience"

[MishT]

I've been thinking of trying to make a cheesecake but I can't coz I don't have the springform pan. Now I have reason to try. :-) I should control myself eating sweets, not good to my hips. :-)