Springform pans are a wonderful addition to any kitchen. Primarily used for cheesecakes, they can also be used for delicate or frozen desserts, and they make serving these culinary creations a breeze.
Typically made of heavy gauge metal, springform pans come in two parts: a flat bottom base and an outer band with a latch. The base fits in a groove in the band when the latch is opened; closing the latch locks the bottom to the band. When the dessert is ready to be served, the latch on the band is undone and the band springs open (hence the "spring" in "springform"), leaving the finished dessert on the bottom piece.
Springform pans also come in a variety of shapes, from rectangular to heart shaped and even in mini sizes. Silicone pans and pans with glass or enameled bottoms are also available for the serious cheesecake baker.
Instructions
1. Before using the springform pan, practice latching and unlatching the band and removing it from the bottom to get a feel for how it goes together. The bottom should be firmly in the groove of the band; you should not be able to push the bottom up or out of the bottom of the band.
2. Make sure you have the correct size your recipe calls for. Most pans are 9" or 10". Assemble the pan, and prepare your recipe. You can grease the sides of the pan with butter, which allows cheesecakes to rise up the sides of the pan without sticking, making for a pretty end product.
3. Determine which type of base you need, based on the recipe you're making. Many pans come with two different kinds of bases, one smooth and one with a waffle-like pattern. Most cooks use the patterned bottom for cheesecakes or heavy creations, and the smooth bottom for frozen desserts, which serve easily from the smooth surface.
4. Following the recipe, assemble the dessert in the pan. Then bake or freeze according to directions. After baking, cheesecakes need to be chilled thoroughly in the pan before the outer band is removed, or they may crack or fall. Frozen desserts may need a gently warmed knife (run it under the hot tap for a second) run around the inside of the loosened band to help the dessert release.
Tags: bottom band, frozen desserts, groove band, outer band, pans come, your recipe