Have you ever wanted to bake a cheesecake but afraid that you don’t have the right tin to do the job? I have been baking quite a few cheesecakes lately and decided to share the different types of tins I’ve used to make a cheesecake!
1) Cake Rings
Cake rings are one of my favourite moulds to make cheesecakes. They come in many shapes and sizes – I especially love to use the small ones to make mini cheesecakes – small cakes are always cuter, don’t you think?
To use the cake ring, place a piece of parchment paper on a baking sheet then the cake ring on top of the parchment paper. Tip in the crust mixture and press it evenly on the base of the cake ring. This method will not be suitable if you want to bake the cheesecakes in water baths.
Tried and Tested
2) Springform Tins
Springform pans are awesome in making cheesecakes as they can release beautiful and perfect cheesecakes. If you want to bake the cheesecake in a water bath, it’s still a good idea to wrap the tin with several layers of aluminum foil to prevent water from seeping in. My springform pan is the largest in the house, so I have to bake the cheesecake without a water bath.
The downside of springform pans is that they are pretty expensive.
Tried and Tested
3) Loose-Bottom Tins
I have a 7-inch loose-bottomed tin, so this is one of my go-to tin whenever I’m making a smaller but tall cheesecakes (usually using recipes meant for 8-inch cheesecakes). It removes pretty easily from the tin – simply place the whole tin on top of a bottle (e.g. beer bottle), wipe the exterior of the tin with a hot cloth and slide down the exterior of the tin. Or you can enlist the help of your friend to push out the cheesecake.
I found that the sliding down action helps to smooth the sides of the cheesecake, so no need to worry about uneven sides!
They definitely need to be wrapped in at least 2 layers (I usually go for 3) of aluminum foil if baking the cheesecake in a water bath.
The down side is that there is not much use of this tin except for making cheesecakes.
Tried and Tested
4) Regular Tins
Regular baking tins are usually my last resort – when I want to make a square/rectangle cheesecake. They are the best if you want to bake the cheesecake in a water bath – 0% water will seep in! But it can be a little tedious removing the cheesecake from the tin (unless you are serving the cheesecake straight in the tin) and the edges won’t be very smooth and pretty – but who cares as long as they are delicious right? (;
To get some help in lifting out the cheesecake, I will lay a piece of parchment paper in the tin, leaving a hanging edge. After chilling the cheesecake, I will run a knife along the edges, then slowly and gently lift the cheesecake out. It’s best that your cheesecake is not too tall, otherwise your cheesecake may be a little too heavy and the parchment paper may tear!
Tried and Tested
5) Muffin Tins
Last but definitely not the least, muffin tins are also awesome to use for making mini cheesecakes, but they can be a pain when removing them from the tin, so I always use a paper liner, but most of the time when I make mini cheesecakes with muffin tins, I will not bother making the crust, instead, I will simply drop an Oreo cookie inside. It won’t be as delicious, but a great alternative if you are out of time and need a shortcut.
Tried and Tested
And there you have it! All the tins that you can use to make cheesecakes – now you have no excuse to not make them (and I have no excuse to buy more tins… hehe!)
What is your favourite tin to use to make cheesecakes? Have you tried making cheesecakes in other types of tins? Do share with me your ups and downs in cheesecake making!
Have fun cheese-caking!
Tse Min Koh says
Thanks a lot, these are useful tips ! Ive been pondering whether to get cake rings or removeable bottoms cake tins !
Gemma says
I use loose bottom pans for all cakes! Was a bit surprised why you’d think it’s meant for cheesecakes only. Atm, my 2 round carrot cakes have just been removed from loose-bottomed pans and cooling on the counter!
Jasline N. says
Hi Gemma! I always have the fear that the batter will leak when using the tin (and it happened before – perhaps my batter was a tad too liquidy). Good to know that you can use these tins for other cakes too!
neil says
A useful informative test Jasmine. I once tried silicon moulds but have been disappointed by them, unless someone can tell what they’re any good for!
Neil
Jasline N. says
You are welcome Neil! By the way it’s Jasline not Jasmine 😉 I usually use silicon moulds for cold/frozen desserts, because they allow the cake to unmould easily. I don’t think they are very suitable for cheesecake because they are not sturdy enough to push the cheesecake out.
neil says
Many thanks Jasline.. yes I see what you mean about low temp use.
Neil
ChgoJohn says
Great, informative post, Jasline. I use a springform pan for mine, though, you’re right to suggest using foil to cover the bottom in a water bath. The tiniest leak can be disastrous.
Jasline N. says
Yes the foil is a must! I had a leak once and I was so upset at the resulting cheesecake…
Choc Chip Uru says
What helpful tips, I often use springforms for my cheesecakes!
Cheers
Choc Chip Uru
Jasline N. says
I’m glad you find it helpful! I really want to get smaller springform pans, but my cupboard is bursting with so many baking tins!
atasteofmadess says
Awesome tips! Except I only have springform tins and muffin tins.. At least I can still get a lot of cheesecake making from them!
Jasline N. says
Thanks Cathleen! Yes can’t wait to see some cheesecake recipes appearing on your blog!
apuginthekitchen says
I never tried a ring mold, if not using water bath method it would be really great. Love that idea. Great tutorial Jasline.
Jasline N. says
Thanks Suzanne! Nowadays I’m a little lazy to bake cheesecakes in water bath, got to do an experiment one day to test whether it makes a significant difference!