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Springform pan bottom: which side is rightside up?

16 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??

Featured Answer

Olychick

5 months ago

Hopefully, since it's been 16 years since she posted this, she's figured it out!

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Comments (11)

ruthanna_gw
16 years ago
I always put the lip side down but I don't know if that's the officially correct way.
lindac
16 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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Like a diaper, LOL. (Great analogy!) I am kind of a kitchen klutz and on more than one occasion have had leakage even with foil around the springform. If there's just one little crack water will get in and at the very least soften the crust. That happened with a Nigella Lawson Banoffee cheesecake with caramel sauce. I was not a happy camper. I pull the bag up above where the water line will be, fold over and use kitchen twine to tie it. (You could trim the edge if you prefer before securing.) Another option is to pull the bag up, tie and then cover with a final layer of foil to hold it in place. The main reason for the bag is I know it's not going to leak. It's a jury-rigged solution, but it works for me. Carol
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I found a recipe on line at EatingWell that is pretty similar to Coconut's recipe except it uses greek yogurt (or regular yogurt with some of the whey drained off like for yogurt cheese) in place of half the Neufchatel cheese. I think I'll do that. With only my DH and me at home, we need to have something that is healthier but I don't feel we have to go overboard. The Eating Well recipe uses egg whites instead of whole eggs and uses melba toast and olive oil in the crust. I think I'll use whole eggs and graham crackers because I love a graham cracker crust. I've seen some recipes that use some nuts and two tablespoons of butter in the crust instead of 1/4 cup butter and I think I may do that. I looked at the Cook's Illustrated recipe, but it uses cottage cheese for part of the cheese. I've made a cheese cake with that once before and I wasn't totally satisfied with it. But the fresh strawberry topping from that recipe looks like a winner so I think I'll use that. Lou, I like my cheese cakes dense and creamy I think. I may try your recipe another time. It looks like it is crustless - is that correct? I tested the pan by putting in some water. It leaks out slowly where the two ends of the sides meet. I guess that's pretty hard to avoid. I'm hoping that the cheese cake batter is enough thicker to not leak out.
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I've found that a cheesecake is more likely to crack if it has air in the batter (it expands when it cooks) and if it's cooked too fast. What I do is mix the ingredients just until they're blended, and not a second more, then cook it at 225 or 300. For my preference, it's done when the outside of the cheesecake is set but the center (2-3" in diameter) still jiggles when you tap the side of the springform with the flat of your fingernail. The larger the area of "jiggle", the creamier the cheesecake will be when it cools. Then I carefully remove it from the oven. The center of the cheesecake finishes cooking from the heat around the sides. This makes a creamy but set cheesecake. To have it more NY style (cakey), you need to bake it a little longer. I haven't had one crack in years doing this -- incorporating as little air as possible while mixing, cooking very slowly, and removing it when the center is still jiggly. And I should say this works only if you like creamy cheesecakes. I don't know how to prevent cracking if you want it "well-done"!
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I have a set or cheapo tin lined whatever.....they work just fine! I also have a "nice" heavier one...had it for years and years, no idea what brand but it works... well better than the el Cheapo which may leak. The only ones I didn't like were the dark ones....think bakers secret...the crust got too brown. Seems in the past I lost a lot of the thing from the bottom of a spring form pan...I would bake a cheesecake, take it somewhere and leave the leftovers and I guess they would just toss that "disposable" pan! I have learned....if I leave a cheese cake I remove it from my pan! Linda C
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Virginia7074
Original Author
16 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
16 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
16 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
16 years ago
Try lining the pan with parchment or wax paper to prevent the cake from sticking to the bottom.
colleenoz
16 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
16 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
16 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!!
Glenna Brin
5 months ago
I put the lid edge down in the pan. And for a water bath, I then simply add a big 9 X 13 pan of water on the shelf below the cheesecake in the oven, so that the water makes the oven humid, but the pan isnt sitting in the water.

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