do you have to use a springform pan for a cheesecake?

Question

or can you use some other type of pan with the same results!

Answer 1

It depends. If you are making a no-bake then no. If you are going to bake one from scratch, as a chef I would definately reccomend using one. This allows for proper cooling and a very nice presentation too, besides, springform pans are cheap, and most of the times they come in sets of varying sizes. So, later on when you feel ambitious, you can make multi-layer cakes.

Answer 2

you can use a regular cake pan. Here's what I do line the inside of what ever pan you want to use with foil, try to smooth it out as best as you can, Grease foil well, bake as directed, Let cool then gentle lift foil out of pan then peel foil off. PRESTO.
Here's a recipe for a very good no bake Cheese Cake

3 cups graham cracker crumbs
1 stick melted butter
1/2 cup sugar
mix well and press into a glass cake pan
1 8oz bar cream cheese Softened
1 large tub whip cream
1 cup powdered sugar
mix together and spread over crust, You can serve plain or top with your favorite pie filling. Chill about an hour. Yummy, cheap and so easy

Answer 3

It has to be springform if you want to remove the pie from the pan. But if you want to eat from the pan use a cake pan.

Answer 4

No you don't have to use a spring form pan. I bake my cheesecake in an 8" by 3" round cake pan. I spray the pan with cooking spray and then line it with parchment paper bottom and sides. Then bake in a water bath. It will come out perfectly.

Answer 5

No. I always use my 8x8 inch pan. However, you have to line all four sides and bottom with aluminum foil. Then, I cool the cheesecake in the fridge overnight. I just lift the whole cake when I am ready to cut it. Works for me all the time.

Answer 6

my mom make's hers in a pyrex 9" pie pan. NOt as fancy looking as the springform pan, but still tasty.

Answer 7

You can use a non-springform but when it comes to serving the first few wedges cut are going to be a crumbled mess. The springform always looks much nicer and much easier to serve.

Downside - you don't get the messy first few wedges to eat later.

Answer 8

I would only use a sprinform pan for a cheesecake. I do not know you you will get it out in one piece any other way.
How about cheesecake bars?

Key Lime Cheesecake Bars
Crust:
1/2 cup crushed graham wafers or graham wafer crumbs
1/2 cup crushed vanilla wafers or vanilla wafer crumbs
1/4 cup ground blanched almonds
1/4 cup butter
Filling:
8 oz cream cheese, softened
1/2 cup granulated sugar
1 large egg
2 tsp grated lime zest
1/2 cup key lime juice, freshly squeezed*
1 tsp tapioca starch or cornstarch
1 Crust: Preheat oven to 350 F degrees. (325 F for dark pans).
2 In a mixing bowl, combine graham wafer crumbs, vanilla wafer crumbs and ground almonds. Cut in butter using a pastry blender or a fork until mixture is crumbly.
3 Prepare a 9 inch x 9 inch oven-proof casserole dish by spraying inside with a vegetable spray. Press wafer mixture firmly in bottom of casserole dish. Bake in preheated oven for 15 minutes.
4 Filling: In a mixing bowl using an electric mixer, beat softened cream cheese, sugar and egg until smooth. Add lime juice, grated lime zest and tapioca starch and beat until smooth and creamy. Spread mixture evenly over baked crust. Return to oven and bake at for 25 to 30 minutes or until set. Cool on wire rack.
5 Chill in refrigerator for at least 1 hour before cutting into squares to serve. If desired, decorate top of cheesecake with pieces of lime or halved small fresh strawberries or quartered maraschino cherries (red and green).
Yield: Makes 36 one and a half inch squares

Answer 9

You can make it in a pie plate and just remove it as pie pieces.

Answer 10

you can use another tin but it can be hard to remove/