silicone baking pans for cheesecakes?

Question

i need to make mini cheesecakes and finding the medium sized cupcake holders is nearly impossible. i am wondering if i use a silicone mold (the mini sized one) without liners will the cheesecakes pop out in one piece? i have never used them.. experienced answers only please

i am using a cookie for the bottom not a graham cracker bottom. and with them being only 2 inches do you really believe they would break or tear? i thought they might just pop out. i am not afraid to use silcone for fear of it flaking off either, if i was that concerned i may smoke a cigarette and then bake them. :)

Answer 1

I have had great luck with silicone for bread baking and for cupcakes and muffins - but cheesecake...I'm not so sure. I made cheesecakes tonight and they are very soft and fragile when they are released from the spring form pans. I'm afraid the pulling process of the silicone from the fragile cheesecakes will cause the cakes to split in half. If you thoroughly refrigerate the cheesecakes before removing from the silicone, you may be ok. I like the idea above of the strip of paper under the cheesecakes for lifting out. Pay no attention to any suggestion of flaking off. Silicone is not a sprayed on non-stick. It does not flake off.
Good luck.

Answer 2

I would be afraid that the cheesecakes would not hold an edge upon removal. The cream cheese mixture stays fairly soft and might result in gooey edges when removed. I think I have made the recipe to which you are referring. I use regular cupcake liners I find at the supermarket (nothing special). You can even bake them without using a cupcake tin, just place the cupcake liners on a cookie sheet.

Answer 3

I've not had any success with the silicone molds. I just don't like them. For mini cheesecakes I use a non-stick muffin pan with a circle of baking paper in the bottom. Works great, and pops right out!

Good tip - cut a one inch strip of baking paper for each cheesecake and lay it in the muffin pan so it comes up the sides before putting your circle in and adding the base & mixture. You can use it as a handle to lift out your finshed product!

Answer 4

They should, but you should take a spatula and work it gently around the edges before removing them. Also, make certain they have cooled completely first and it would be better if you steamed baked them (using a double boiler or something similar) instead of baking in an oven.

Personally, I avoid silicone and Teflon bakeware because the coating comes off into the food.

Answer 5

I do not like the silicone pans at all. I would stay with the metal pans. I also think that if you did try the silicone pan to make the cheese cakes with that they would be more apt to crack.

Answer 6

I have used them but not with cheese cake. I think it would be difficult because you are not suppose to use knifes on them. And you need to oil and flour them. I think that you would end up with broken cakes. I have found some tiny muffin tins that I use for that exact thing and they work good.

Answer 7

There is such thing as the 4 inch springform pan.

Answer 8

silicone may flake off the pan or be scraped off. it gets ingested, but alot of people don't know that it's poison.