Just out of curiosity, why don't you like using parchment with cakes? I've done it for years and it really does make life easier.

Sorry, I can't recall how runny it is, but am thinking that since there is no flour that it's probably too runny for any pan that could leak. I'm unsure what a 2 part cheesecake pan is. All I've ever used for cheesecake is a springform pan. I too am curious about not using parchment with cakes. Since there is no flour in this one, maybe whatever your objection to it is, perhaps it would work with this recipe?

I just don't get good outcomes with parchment for cake. The bottom is too wet and I'm too inept to have smooth sides. I do just fine with traditional preparation in traditional silver pans. I don't like non-stick or dark colored bakeware either, by and large, though I cope for specialty pans, like bundt or popover. Two part cheesecake pans are like tall sided layer pans, with a separate bottom, and a turned under flange on the sides ring. The bottom has rolled edges that sit in a little trough In the flange. Thick batters work fine. I'm wondering if the springform is in a high cupboard...

Pillog -- isn't what you described a springform pan?

Sounds like springform to me too.

Can you use an ordinary pan?

Two piece like a tart pan.

https://www.google.com/search?q=two+piece+cheesecake+pan&client=safari&hl=en-us&prmd=sinv&source=lnms&tbm=isch&sa=X&ved=2ahUKEwiQk_2ysYDwAhWFFVkFHbHZDBoQ_AUoAnoECAIQAg&biw=375&bih=553#imgrc=hF-Fm-ui3ok17M

I think because there is no flour, the issue of sogginess with parchment would be moot. It's a very moist cake but different kind of moist than a flour based batter.

The two piece cheesecake pans don't have a spring latch. They're just plain pans.

I'm following Olychick's advice and looking for the springform. Springforms (in good shape) are leakproof. That's the whole point of them. Tomorrow, I should have minions, so I'm putting it off until then.

I've made similarly eggs and almond flour cakes in two piece tube pans, which are much leakier than cheesecake pans. It's not the lack of flour that's the issue--a regular butter cake made with flour is too runny for a two piece pan--it's whether the clementines themselves make the batter too runny.

Thanks, everybody!

how about a recipe? we can try differing methods

https://www.gardenweb.com/discussions/6056638/tangerine-inspiration-needed

https://www.gardenweb.com/discussions/5675955/nigella-s-clementine-cake-make-ahead

https://www.gardenweb.com/discussions/2506263/nigella-s-clementine-cake

https://www.nigella.com/recipes/clementine-cake

Smitten Kitchen posted about the Nigella Clementine Cake. One reviewer asked if a springform pan were necessary. Another reviewer answered thus (all mistakes are sic)

In a fit of desperation I used a glass deep pie plate. buttered the edge, and the bottom and lined bottom also woth parchment paper. Hat to use a knife around edge to loosen but came out beautifully.

They only lined the bottom of the pan with parchment. That is easier than lining the whole dish.

Thanks for the info!

Yeah. I hate linking cake pans with parchment.

I only do the bottom as well, unless it's a cake I know will definitely stick on the sides.

But...to keep it from leaking out of the cheesecake pan, the liner would have to go up the sides, though I suppose lining a layer pan or casserole dish wouldn't.

Luckily, 8" springform is at the ready, if I can just get people to leave me along long enough to bake the darned cake, now!

Are you sure you are putting the bottom in the 2 part cheese cake pan properly? I put the bottom in mine upsidedown once and it leaked.

The edges are rolled and fit in a trough. Hard to get wrong. Using the springform for the cake. :)