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Springform pan bottom: which side is rightside up?

14 years ago

I've been making that Lindy's Cheesecake recipe forever for Easter, but I question myself on this one thing every time I make it. Should the lip of the springform pan be up (on the topside or inside of the pan) or down (on the bottom side or outside the pan)?

If I put the lip up, then the crust sticks inside the pan when you cut it, but I don't worry about the filling leaking. If I put the lip down, then all the crust comes out, but I worry about leakage. I do wrap it in a double layer of foil anyway, but which way is supposed to be the right way??

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Comments (9)

ruthanna_gw
14 years ago
I always put the lip side down but I don't know if that's the officially correct way.
lindac
14 years ago
Lip down....thatw ay it fits in the "groove" of the side piece.
And is easier to cut and to remove from the pan to a serving plate if you wish.
Linda c
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This is how we did it at the restaurant where I used to work- works for both baked and unbaked cheesecakes. 1. Make sure your springform base is the right way up. The "lip" should be facing down, so that once you remove the sides the cheesecake is resting on a flat surface. 2 Grease the whole tin well. You may wish to line the sides, but don't line the bottom with baking paper or anything else. It will only get all scrinched up underneath and be a PITA when you're trying to remove the cheesecake. 3. Get a large, wide, kitchen palette knife. Starting carefully at one edge, slide it across the bottom of the cheesecake, working it between the springform base and the crust of the cheesecake. Be sure you have loosened the entire bottom. 4. Now, again using the palette knife, gently slide the cheesecake off the springform base and onto the serving plate. Don't lift, slide :-) 5. Enjoy your cheesecake!
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Virginia7074
Original Author
14 years ago
Thanks both. Pan was assembled lip side down this time and the it did seem to fit better. Minimal leakage into the foil. That's been my concern ever since my oven caught fire after a pumpkin cheesecake left buttery stuff on the oven floor.

Now I need to solve the problem of the edges of blind baked pie crusts collapsing into themselves...
hawk307
14 years ago
Virginia:
I'm away from home and peeped in.
This was a tip I put in a few months ago.

The pans are packed, from the factory, with the lip side up

If you turn them over onto 2 Pencils it will bring the pan to the right height for the groove.
Then just lock it.
I wrap the bottom with alluminum foil, if I use a Grahram Crust, in case any butter leaks out.

I make a Fluffy CheaseCake so it is haerd to slice.
Sticks to the knife.

If it frozen first, it cuts easily. Just put pieces of parchment in between the slices.
Lou
lindac
14 years ago
Virginia if your crust tends to collapse when you bake it, line the inside of the crust with foil, fill with dry beans or commercial pie weights.
gellchom
14 years ago
Try lining the pan with parchment or wax paper to prevent the cake from sticking to the bottom.
colleenoz
14 years ago
Lining the pan works only for cake, if you line the bottom when making a cheesecake it's a pain in the patootie. We had a dessert maker at a restaurant where I once worked who would sometimes line the bottom of the springform when making a cheesecake despite being asked not to, and when we'd go to slide it off onto a service plate, the paper would get all caught up on the palette knife and scrinch up under the crust as we were sliding the palette knife underneath. Then you'd have to work out how to get the messed up paper out without wrecking the cheesecake.
annie1992
14 years ago
Heck, I don't even pay attention, I just stick it in there which ever way comes up, so now I guess I'll have to check.

And I have a jar of beans that I save especially for baking crusts, because mine always were caving in...

Annie
Virginia7074
Original Author
14 years ago
Oh, heck yeah - I should have put the beans in them! I've done that before, but didn't even think of it this time. I'd like to keep up the blind baking until I get it right, but yesterday, I had ginormous pieces of cheesecake and lemon meringue pie. Why do the good things in life have to be so fattening?! Not fair!!

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