Rant: my 40 dollar springform pan leaked butter everywhere

Bought a fancy springform pan last month for a New York cheesecake. First use, the base seal let melted butter run all over the oven floor. Smoked out the whole kitchen for an hour. Lost about 20 dollars worth of cream cheese and eggs too. Checked the gasket, it looked fine, so I think the design just doesnt work for water baths. Has anyone else had luck with wrapping foil around the outside, or is there a better pan style for cheesecakes?

2 comments

2 Comments

price.tyler14h ago

Actually that advice from the podcast chef is almost right but they got the order wrong. You don't wrap the foil around the pan by itself, you gotta put the pan on a big sheet of heavy duty foil, bring the sides up, then crimp the top edge really tight. If you just wrap it around like a present, the butter finds the seams every single time. Also make sure the foil goes up higher than the cheesecake filling, not just the pan rim, because the water bath can slosh over if you're not careful. Honestly though, you can skip the water bath entirely for NY style, just bake it low and slow and let it cool in the oven with the door cracked. That's saved me more grey hairs than any foil trick ever did.

faithg261d ago

Heard a chef on a podcast say foil always fails, but double wrapping with heavy duty foil plus a baking sheet has worked for lots of people.