Reddit mentions: The best springform cake pans

In this third part of the ongoing Keto Cheesecake recipe series, we need to begin by taking a look at crust.

My whole life, I've pretty much been like, "fuck crust. fuck that shit. It's the worst part."

Well, brothers and sisters, I tell you this. No longer.

I humbly present for your consideration...

THE QUEST CRUST

• Like my previous crust recipes (1) (2), this uses flax meal and coconut flour, as well as butter and cream cheese. HOW-EV-AH, about half the volume is replaced by: you guessed it, maddafakkin Quest Bars. No photo can do this crust justice, but here's one anyway.
  
  
• Here's whatcha gawda do. (And please anyone, do consider taking photos/video of yourself doing this and posting it, I simply don't have the time right now.) You'll need a fairly powerful food processor for this -- I don't think those piddly diddly ones will do the job. Get it ready with a chopping blade, next to your oven.
  
  
• Step 1: Take 2 quest bars -- for this recipe I recommend using Vanilla-Almond-Crunch or perhaps Cinnamon-Roll. Chop them up into 10 little squares each.
  
  
• Step 2: Put the lil' quest squares on a sheet of tinfoil which you have lightly greased with coconut oil, put it in the oven, and bake them at 350 with a careful weather eye, flipping them periodically, making sure they don't burn. When they are "cookie-ish" it's time to take them out.
  
  
• Step 3: Before the squares cool, throw them into your food processor and blend the ever-loving fuck out of them, until they are as crumby as possible.
  
  
• Step 4: Now do the same with like, a handful or two, of pecans.
  
  
• Step 5: Throw those together with a half cup of flax meal and a quarter cup of coconut flour, mix well with a whisk, then when you're ready to press into your Springform Pan whisk together about 4 tbsp cream cheese, 4 tbsp melted butter and 2-3 tbsp water until it's nice and liquidy, and gently pour this liquid mixture into your crumbly stuff while mixing it all together real nice with your mixer/beater/thing.
  
  
• Step 6: Press very firmly into the base of your springform pan, I recommend using a spatula with a little coconut oil rubbed on it.
  
  
• Step 7: Once you have your cheesecake "meat" ready, bake the crust for about 10 minutes at 350 before adding the mixture.
  
  ZE CAKE OF CHEESE
  
  
• Soften 2 bricks of cream cheese in the microwave, and whip it up real nice. Then break four eggs into the mix as you beat/mix/whisk it all together.
  
  
• Melt 3/4 cup eritrythol in a saucepan with like 6-10 tsp of coconut extract, depending on how coconutty you want your final product to be, a dash of vanilla extract, and as little water as needed to melt the sweetener. I went crazy with the coconut extract and was happy with the results.
  
  
• Pour "syrup" into cheesecake/egg mixture and mix well.
  
  
• Add a can of full-fat coconut milk, but save a few tablespoons (you'll see why in a second, don't fucking argue).
  
  
• Mix that up real nice, remembering to scrape the sides of your mixing container as there will probably be gobs of cream cheese stuck to it.
  
  
• Once your crust is pre-baked at 350, lower the oven to 300, pour your cheesecake mixture into the pan and place it in your oven for... I dunno, it kind of varies. I've been experimenting with different numbers of eggs, using some marscapone to replace some of the cream cheese, etc... Check your cheesecake around 45 minutes, and bake it until it sets. Apparently it's a super good idea to put an oven-safe container full of water under your cheesecake in the oven, though I've not tried this yet.
  
  
• When it's set let it cool in the oven for a few hours, then take it out for a few hours, then put it in the fridge overnight. I've heard it's good to run a hot knife along the rim of the cheesecake as soon as it's set, so give that a try and let me know how it works out for ya.
  
  THE NEXT DAY
  
  
• Whip a whole buncha 35%+ heavy cream with those last few tablespoons of coconut milk, along with a dash of vanilla, another 3 tsp of coconut extract (or until sufficiently "coconutty"), and a good splash of rum (I recommend The Kraken).
  
  
• Once whipped, spread it on top of your chilled cheesecake.
  
  
• Toast shredded, unsweetened coconut on a sheet of tinfoil (it doesn't take long at all -- use a spatula to shift it around every couple of minutes). Throw it on top!
  
  
• Bon apetit!
  
  ****
  
  I'd be happy as a thrice-fucked-fox to include a net carb count here if someone would like to plug in the numbers, I'm too short for time to do it right now. But the carb % of calories should be well, well below 5.
  
  ****
  
  Bonus life hack: to store your cheesecake safely in your fridge, cover it with that splash-guard that came with your microwave that no one ever uses. (Though if you microwave cream cheese and butter in the same bowl, you will wish you did).
  
  ****
  
  I've got one more cheesecake recipe for you silly, magnificent bastards ----- the best one of them all, even better than pumpkin pie cheesecake. It's absurd, crazy, ultra-healthy and unbelievably yummy. If you're into that sort of thing. Least I can do after the MYRIAD of incredible recipes I've gotten from this subreddit over the past 18 months of glory and bliss.

Review Notes with video!

NOTE: They baked a cheesecake in a water bath with EVERY pan, and tinted the water green to see if they leaked. EVERY model leaked, so they were all reviewed based on their other features.



Winner - Frieling Handle-It 9-Inch Glass Bottom Springform Pan - $50
This pricey pan may not be perfect—like the other models, its seal isn’t leakproof—but it boasts plenty of features that make it our two-time favorite: evenly browned results; near flawless release; a glass bottom that helps us monitor browning; helper handles; and sturdy, dishwasher-safe parts.

Runners Up

• [Nordic Ware Pro Form 9-inch Leak-Proof Springform Pan](
  http://www.amazon.com/Nordic-Ware-Leakproof-Springform-Inch/dp/B000237FSA/ref=sr_1_1?ie=UTF8&qid=1376062619&sr=8-1&keywords=nordicware+springform+pan) - $17
  Despite its promise of being leakproof, this pan allowed water to seep in, just like all the others. While it performed admirably, evenly browning the peach cake, its nonstick-coated base wasn’t as scratch-resistant as the glass-bottomed Frieling, and it didn’t release quite as easily as our winner, resulting in a cheesecake with less than perfectly smooth sides.
  
  
• Cuisinart Chef's Classic Nonstick Springform Pan - $13.95
  Though both peach cake and cheesecake emerged from this model almost perfectly and beautifully browned, cleanup wasn’t so effortless. The narrow crevice along the bottom of the removable sides trapped crumbs, even after several rounds in the dishwasher. The upturned rim on the base made cutting slices awkward.
  
  RECOMMENDED WITH RESERVATIONS:
  
  
• Wilton Avanti Everglide Nonstick Glass Bottom Springform Pan - $21.45

Silly Europeans and your metric system.

First, take 4 eggs and (2/3 and 1/4 cup) of sugar. Beat the eggs and sugar until fluffy.

Strain(sift?) (little less than half a cup) of wheat flour, ( ~ 2 cups )potato flour(2.5 cups flour total), ½ spoon(I'm guessing teaspoon?) of baking powder and stir/mix until even.

Put baking paper on a tray and spread the dough evenly. Place in the oven pre-heated to 350 F for about 15 minutes. Watch the dough, it's ready when it becomes golden colored.

Once ready, get it out and flip it upside-down onto a new tray that has sugar spread on it. Remove the baking paper immediately, if it's stuck to the dough, use a wet cloth to dampen the paper before removing.

Take a springform cake pan (cake pan with a removable bottom) link, place baking paper at the bottom, shut the cake pan. Use the pan to cut the circle shape from the dough to be the bottom layer of the cake. SAVE THE REMAINING DOUGH!

Make some dampening liquid. half a cup of milk, ¼ tsp vanilla sugar and approx. 1 tsp sugar. Dampen the dough you just placed in the pan.

Take approx. 1½ bananas, cut up into pieces, place them on the bottom.(of the pan?)

Take (2/3 and 1/4 cup) of curd(I'm thinking the closest is cottage cheese, but I can't imagine that in a cake. So I'm gonna say use cream cheese, one to two packages) and ~5.2 oz of white chocolateThats about one whole package of this. Melt the white chocolate and mix it with the curd. Add 3 tbsp of sugar, 1 tsp of vanilla sugar.

Take 3-4 discs of gelatin and put them in cold water. (you can probably subsitute one or two packages of flavorless gelatin powdered packages

As the gelatin is in the water, beat some whipping cream.

Take the gelatin discs into a cup and put them into a microwave for 20-30 seconds. Pour it into the curd-chocolate mix and stir it well. Afterwards add the whipped cream and mix it until it's a uniform mass. Spread it evenly on top of the bananas.

Use the dampening liquid on the dough pieces left behind (on one side only!). Place them on top of the curd-chocolate-gelatin-cream layer with the damp side pressing into the layer and use the dampening liquid again on the top side.

Afterwards, put a mix of frozen berries on the top layer (make sure they're totally frozen).

Boil either 2 cups of water with juice concentrate (blueberry concentrate works awesomely) or two cups juice. Once it's at a simmer, pour (2/3 and 1/4 cup) of jelly sugar (to make Jello) and stir(Get a package of jello, mix it up and pour it on top of the fruit). Once it starts to boil, take it off the stove. Let it cool down a little and using a tablespoon or something similar, slowly pour the soon-to-be-Jello liquid onto the frozen berries to finish the final layer of the cake.

Place it in a cool place (outside/in the entrance hallway if you're in Scandinavia, refrigerator if you're in a warm place) overnight and it'll be ready in the morning.

Use a knife to cut away the sides from being attached to the cake pan before removing. Use extreme caution when removing the cake from the pan.

Helpful?

Meet Charles.

Charles had one dream in life, to be a fireman. The other monkeys laughed at this ridiculous dream.

"Monkeys don't even use fire!" they told him. "When would we ever need a fireman?"

But Charles was determined. He knew his place in life was to be a fireman, and he was going to make it happen. He had a book that he found in a human's truck one day, that had a picture of a firetruck on it, and he read it (or at least he looked at the pictures) every single day.

He collected scraps of wood and leaves from the jungle every time he went out exploring, and at night when the others were asleep, he'd spend hours assembling his supplies into a real firetruck that he could drive around.

One fateful Saturday, a monkey named Gerald came back from exploring the jungle with a fun treasure. It was a small piece of purple plastic, with a lever on top. With all the monkeys gathered around him, Gerald flicked the lever and...

Heat came out! It was bright and it hurt his hand. Gerald dropped the new toy on the ground and screamed. But the grass and leaves began to burn!

Charles knew this was his chance. He ran to the secret hiding place where he'd been building his firetruck, and drove it out to the small fire amidst the crowd of monkeys. He was nervous, because while he'd tested it before, he was only pretty sure of how this firetruck thing was supposed to work.

But he drove right up next to the fire, and opened up the barrel in the back, dumping water onto the fire, which was extinguished immediately!

The other monkeys gaped at Charles in awe.

"Maybe," the monkey leader said, "there is a place for a fireman here. I'm sorry, Charles."

Charles gave him a hug. That night, the monkey tribe had a fire party, in which they would light things on fire and have Charles come extinguish them.

Charles was finally living his dream.

This would be an awesome prize!

The brownie cheesecake is great, and I can definitely recommend the springform pan that they list. It will make removal of the cheesecake super easy.

Chicken curry in a hurry is absolutely delicious! And very quick to make. /u/danthegoon loves it when I make it. And here is mine. So good. :) it's no Krispy Kreme donut, but...
Edit: item

I make quite a bit of cheesecake so i invested in a silicone spring form pan. If you make a lot of cheesecake its super worth it to get because its also waterproof so you can cook it in a water bath more easily as well. https://www.amazon.com/Norpro-Silicone-Inch-Springform-Glass/dp/B0036ZA5HY something like this

The "silicone egg bite thingy" is used at least thrice a week in our kitchen. This 7" spring-form pan works brilliantly for cheesecakes.

Edit: I forgot! This steamer basket we use for "boiling" eggs in the IP. 5mins, quick release, ice water bath. Perfect.

Here's what I personally use:

https://smile.amazon.com/gp/product/B008FUUQJW - Extra sealing ring to use when you make sweet things to avoid transferring any smelly savoryness from the other ring.

https://smile.amazon.com/gp/product/B06XKPBT1Z/ - Steaming basket, of course.

https://smile.amazon.com/gp/product/B01KHHFCKS/ - A 7" springform pan to make Cheesecake #17 in. (If you only get one thing, this is the one. Because cheesecake.)

https://smile.amazon.com/gp/product/B008FUJ2LK/ - Tempered glass lid for slow cooking and/or letting people peer into the pot in awe while food is being kept warm.

And if you just want to buy fun things, the mini mitts are nice for getting the cheesecake out right away: https://smile.amazon.com/gp/product/B012D33BD4 And not catching on fire when you want to remove the inner pot or hold it in place while you saute.

I also bought these stackable pans the other day (https://smile.amazon.com/gp/product/B01M130JJL/) but so far all I've used them for was a dual meatloaf. I like them but I can't really think of a lot of uses for them at the moment.

[This basket off Amazon](Steamer Basket Stainless Steel Vegetable Folding Collapsible Insert for Various Size Pots by Delightful Chef https://www.amazon.com/dp/B011JG4U8G/ref=cm_sw_r_cp_api_bTM5ybJPB1HKT) and I have a 5 quart Instapot.

[Here are the silicon cups I got](Pantry Elements Silicone Cupcake Liners / Baking Cups - 12 Vibrant Muffin Molds in Storage Jar https://www.amazon.com/dp/B00COWLXJ4/ref=cm_sw_r_cp_api_EUM5yb7BPDY86)

[And here is the cheesecake form](Raylans Novelty Nonstick Leakproof Bakeware Round Springform Cheesecake Cake Pan with Removable Bottom,7 Inch https://www.amazon.com/dp/B01FLO9QCC/ref=cm_sw_r_cp_api_3UM5yb9T0P0BF)

I'm a super noon too. I used these but this isn't the exact size. I won't know that till later.

Wilton 2105-2174 Mini Springform Pan, Set of 3, Silver https://www.amazon.com/dp/B00AK4ADQ2/ref=cm_sw_r_cp_api_kcxxyb6XDS6DX

I don't even have a processor to whip the cream cheese all together. I used my magic bullet lol

Maybe these? https://www.amazon.co.uk/Great-British-Bake-Off-Springform/dp/B00CKUSAGY

https://www.amazon.co.uk/Great-British-Bake-Off-Ceramic/dp/B01B6NL48G/ref=lp_3452039031_1_7?srs=3452039031&ie=UTF8&qid=1541516652&sr=8-7

They are really good, I use them too.

No they won’t be. But you can also trim the cake as well. Or

I believe they have spring loaded pans at the dollar store that come in a smaller circle. That would work good for icing.
Something similar to this:

https://www.amazon.com/Wilton-Better-Non-Stick-Springform-8-Inch/dp/B0000VMI1S

Also: buy a box cake, add ingredients as per box. Add in one pudding cup for extra moist cake !

Actually, he just needed to use the right pan... looks like they were made pancake style.

Like so.

I used Sallys recipe: https://sallysbakingaddiction.com/2017/07/04/deep-dish-apple-pie/

And baked it in a Springform. It's kind of a deep dish thingy. I'm from germany and not sure if its used anywhere else besides of germany. It looks like this: https://www.amazon.de/Springform-Antihaftbeschichtung-attraktiver-Zweifarben-Optik-Auslaufschutz/dp/B00DO4ABOE

It's the Hiware 7" springform pan I can't find the brackets on my phone to do the link. Hiware 7 Inch Non-stick Springform Pan/Cheesecake Pan/Leakproof Cake Pan Bakeware - Accessories for Instant Pot 6, 8 Qt Pressure Cooker https://www.amazon.com/dp/B01KHHFCKS/ref=cm_sw_r_cp_apa_i_QG8IDbHC1RV65

For those wondering, that's a Springform Pan. The outside comes off from the bottom.

http://www.amazon.com/Nordic-Ware-Leakproof-Springform-Inch/dp/B000237FSA

I can show you a silicone one.

this recipe looks similar to the pie I'm talking about. here is a quick Dutch video that shows the basics. You do gotta use this baking tin:)

These should work too, and they're a lot cheaper.

http://www.amazon.com/Wilton-2105-2174-Mini-Springform-Pan/dp/B00AK4ADQ2/ref=sr_1_3?s=kitchen&ie=UTF8&qid=1395853520&sr=1-3

I cook these all the time - I use a silicon springform pan and it works great. One thing, you have to let it sit for 10 minutes or more or else when you cut it, the topping and juices run all over the place. I also use a paper towel to sop up any juices on the top.

/It does help to cook the veggies and sausage first, but I'm too damn lazy and I don't want to have to clean ANOTHER pan.

Not sure how much you're wanting to spend but there's one made by Frieling that has a glass bottom and handles. I don't know if you've ever tried to pick up a hot springform pan in the oven but it's damn near impossible unless it's sitting on a backing sheet.

http://www.amazon.com/Frieling-Handle-It-Bottom-Springform-9-Inch/dp/B0015VTR20/ref=sr_1_3?ie=UTF8&qid=1342448395&sr=8-3&keywords=glass+springform+pan