Springform (cheese cake) pan substitute?

Question

I am looking what I could substitute for a spring form pan for making cheesecake. Any ideas? Suggestions?

Serious replys only please. I really want to make a cheese cake for my husband. Thanks

Answer 1

hi....I gotta tell you I really like Abuela's answer (I hope I spelled her name right :) that is thinking.....
I was going to suggest using disposable cake pans with the parchment on the bottom. You can just cut away around the edge with sissors.

Answer 2

You can use a regular pie pan but it will likely crack in the center while cooling. Recipes suggest breaking it away from the pan around the edges after you take it out of the oven to prevent the cracking, but I'm not sure that really works. Cracking is really only a cosmetic problem and won't even be noticed once you slice it.

Answer 3

This should do the trick:
Use a regular round cake pan. Cut a piece of cardboard to fit the base, cover this with cooking foil, then place 4 strips of wax paper underneath this base crossing them to form "handles", they should be long enough for you to be able to grasp them easily. Place the base in the pan, then cover with wax paper on bottom and a strip around the sides. Pour your batter, and cook or refrigerate as your recipes says, once the cheesecake has cooled, you should be able to pull it out be the "handles" with no problem...(Run a knife around the edge just in case the cake has stuck to the pan a bit).

Answer 4

Chocolate-Cream Cheese Coffee Cake: 1 1/3 cups all-purpose flour 1/2 cup firmly packed brown sugar 1/2 cup cold butter, cut up 1 cup chopped pecans 1 (8-ounce) package cream cheese, softened 1/4 cup granulated sugar 1 tablespoon flour 1 large egg 1 teaspoon vanilla extract, divided Chocolate Velvet Cake Batter 1 cup powdered sugar 2 tablespoons milk Stir together 1 1/3 cups flour and brown sugar in a small bowl. Cut butter into flour mixture with a pastry blender or fork until crumbly; stir in pecans. Set aside. Beat cream cheese at medium speed with an electric mixer until smooth; add granulated sugar and 1 tablespoon flour, beating until blended. Add egg and 1/2 teaspoon vanilla, beating until blended. Spoon Chocolate Velvet Cake Batter evenly into 2 greased and floured 9-inch springform pans. Dollop cream cheese mixture evenly over cake batter, and gently swirl through cake batter with a knife. Sprinkle reserved pecan mixture evenly over cake batter. Bake at 350° for 45 minutes or until set. Cool on a wire rack. Whisk together powdered sugar, milk, and remaining 1/2 teaspoon vanilla extract. Drizzle evenly over tops of coffee cakes. Yield: Makes 2 (9-inch) cakes (about 24 servings)

Answer 5

i've made them in regular pie shells