Okay, so I’ve been wanting to make cheesecakes for a while now, but I was always intimidated by the whole springform pan situation. You know, the ones with the removable bottom? They seemed so…fussy. But, I finally decided to take the plunge and get one. And you know what? It wasn’t as bad as I thought!
First, I went to the store. I looked at all the different sizes. Seriously, they had everything from tiny little individual ones to huge, party-sized ones. I opted for a standard 9-inch one, figuring that would be a good starting point.
Choosing the Right One
- Consider the size: Think about how many people you usually bake for.
- Check the seal: Make sure the sides lock tightly to the base. You don’t want any leaks!
- Material matters: I went with a non-stick one, hoping for easier cleanup.
Then came the fun part – actually using it! I found a simple cheesecake recipe online (nothing too fancy for my first try). I carefully greased the pan and lined the bottom with parchment paper, just to be extra safe. Then I carefully pressed the crust into bottom.
Pouring the batter was a little nerve-wracking. I kept imagining it all leaking out the bottom. But, it held! I carefully placed the filled pan into a larger pan filled with water (the dreaded water bath!), and popped the whole thing in the oven.
The baking process took a while, and I peeked through the oven door about a million times. Finally, it was done! I carefully removed it from the oven and the water bath, and let it cool completely.
The release lever worked like a charm. And Then,with parchment paper, the cheesecake easily to slide * was a perfectly formed cheesecake!
So, yeah, using a cheesecake mold wasn’t nearly as scary as I thought. It actually made the whole process easier, and the results were pretty great. Now to make my own perfect cheesecake!
