NY Style Cheesecake - not in a springform

fawnridge (Ricky)

last year

Looking for a NY style cheesecake recipe that DOES NOT use a springform pan. Thanks.

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Comments (5)

plllog
last year
Ricky, there's no magic recipe. The springform or cheesecake pan (tall side, separate bottom, no latch) is to help you unmold it without messing it up. You can't invert it without damaging the top and/or cracking the bottom. You could make and serve in a decorative dish, with a slick surface, well greased. No guarantee that it would dish up cleanly, slice by slice, but it could. If it's no-bake or low temp in a bain marie, you might be able to jerryrig a cake board on the bottom and some straps underneath to lift it out. Much easier to get a cheesecake pan or springform.
fawnridge (Ricky) thanked plllog
chloebud
last year
Did you have a particular pan in mind? You could always make NY cheesecake squares/bars...like these.

https://www.onceuponachef.com/recipes/cheesecake-bars.html
fawnridge (Ricky) thanked chloebud
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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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If I turn my oven onto convection, I set the temperature as called for in the recipe , press convection and it automatically lowers the temperature of the oven by 25 degrees. I actually never use convection because I can't be bothered to learn the idiosyncrasies of doing so. ETA - I was doing some reading about this problem and found this link https://urbnspice.com/my-recipes/urbnspice-series/making-sense-series/making-sense-convection-vs-conventional-ovens/ The other thing I saw was that yes, baking a cheesecake in a convection oven will brown it and one of the suggestions to prevent this was to turn the fan off. Apparently baking cheesecakes is considered a Delicate project and a convention oven may require some extra working. One idea I saw was to place the springform pan into a taller pan to prevent the browning.
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fawnridge (Ricky)
Original Author
last year
The problem is not the use of the springform pan. We have to feed 14 people and the pan I have is too small for that size crowd. I've made cheesecake before in the big lasagna pan and baked it just long enough to cut pieces that can cleanly be lifted out. I will put the pan in a water bath, though, to avoid cracking.
chloebud
last year
I think the bars will work nicely. Yes to the water bath.
plllog
last year
They do make spingforms and cheesecake pans big enough to cut 18 (or more) wedges, but I think your lasagna pan sounds just fine. Bars/rectangles are much easier to cut and lift cleanly than wedges. Plus, when you get into those huge pans, you often get pushed into the wedding cake cuts with the inner and outer circles and lose the wedge anyway. If you want to make a presentation piece, however, you could make two small ones that cut 6-8 wedges each (given some people decline or share) in a springform or cheesecake pan,

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NY Style Cheesecake - not in a springform

Comments (5)

plllog

chloebud

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fawnridge (Ricky)
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chloebud

plllog

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NY Style Cheesecake - not in a springform

Comments (5)

plllog

chloebud

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fawnridge (Ricky)Original Author

chloebud

plllog

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fawnridge (Ricky)
Original Author