How to Use a Springform Pan for Delicate Desserts Like Cheesecake

If you’ve done a fair amount of baking, chances are you have used a springform pan. But even if this type of bakeware is familiar to you, there might be things about its use (and non-use) that are new to you. We're springform fans and hope you will be too after you learn more about what a springform is, when to use it, and when not to.

What Is a Springform Pan?

A springform pan is a type of bakeware. Unlike most baking pans, which are one-piece, a springform pan is a round two-piece pan consisting of a base and sides that unlatch and open to be removed from the base.

“This allows baked goods to be removed from the pan without inverting it or lifting it out like with a basic bakeware pan,” says Jessica Randhawa, chef and blogger of The Forked Spoon. A springform pan is commonly used for baking delicate foods like cheesecakes, quiches, mousses, and cakes. 

When to Use a Springform Pan

Once you start using your springform pan regularly, you may wonder how you managed without it. "Springform pans are really versatile. They're great for baking cakes, icebox pies, and tarts. I use them to make pasta casseroles as well," says Josephine Caminos Oría, cookbook author and founder of community kitchen space La Dorita Cooks.

Though springform pans are versatile, stick to using them when you see them called for in the recipe instructions to yield optimal results. You can use them for other dishes once you get a feel for the pan. As a guideline: "Springform pans are used for more delicate baked goods, which could be damaged when removed from a traditional baking pan," says Randhawa.

When Not to Use a Springform Pan

A springform pan should not be placed in a water bath, although recipes sometimes call for wrapping the bottom with aluminum foil to seal it off. That means springforms are not suitable for baking cheesecake, custard, or flan, that is placed in a water bath in the oven. "The batter will inevitably leak, even when the pan is wrapped in aluminum foil, ruining your prized efforts. This could happen with a thin cake batter as well," says Oría.

Buying a Springform Pan

Springform pans come in a wide range of sizes and finishes. When shopping for a springform pan, look for a tight, strong seal between the sides and bottom of the pan to ensure a leak-proof finish, says Oría. She adds that her personal preference is for a heavier-weighted pan.

For best results, choose a light-colored, non-stick finish; a light-colored pan promotes even browning, while a dark pan can overcook your cake or crust if you don't reduce the baking time slightly.

Using and Caring for a Springform Pan

• This is basic but worth repeating: always grease the pan before use, even if it is nonstick, says Randhawa. "The last thing you want is to go through all the baking steps only to damage your cake when removing it from the springform pan."
• "To prevent your pan from leaking, you can wrap the outer bottom edge of the pan with heavy-duty aluminum foil," says Oría.
• Hand-washing is the best way to care for your springform pan. If there is any baked, stuck-on debris on the pan, let it soak overnight in a soapy solution for a more effortless cleaning experience the next day, says Randhawa. And, "If your springform pan is non-stick, be sure to use a soft, non-stick-safe sponge."