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Aug 22, 2005 02:28 PM

Leaky Springform and Cheesecake

  • e

I make Tyler Florence's Ultimate Cheesecake, and it's absolutely fantastic even with lactose-free ingredients as the recipient of my baking requires. However, no matter how I wrap the springform in aluminum foil, water always manages to seep in. He never complains about a soggy crust or anything about the cake at all; however, it irritates me to no end that there are little crumblets floating in my water bath when I take it out of the oven. The crust must set up in the chilling process. So please help me! Any tips on avoiding leakage and better wrapping? TIA!!!

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  1. I just posted something about this earlier today. Even the most expensive springform pans leak. Half the time I wrap them they leak as well.

    One option is to use a regular cake pan with 3-inch sides for anything baked in a waterbath. Then the hard part is getting it out of the pan. Dip the bottom in hot water for 10 seconds. Run a knife around the sides. Place a plate on top and flip. Place a serving plate on top again and flip. Its really not that hard.

    6 Replies
    1. re: Becca Porter

      Another way is to skip the waterb ath and bake at a lower temperature and add a spoonful of cornstarch to the batter. According to Alton Brown this help with the cracking, which is what the water bath is suppose to prevent with the gentle heat cooking. I've never tried it myself personally. Or, look for a non-water-bath baking recipe. I see them around.

      1. re: Wendy Lai
        Hungry Celeste

        Buy one of those throw-away alum foil pans large enough to fit the springform inside. You can bend & mold the alum pan to fit the springform snugly, and it will be sturdy and watertight.

        1. re: Hungry Celeste

          That's actually what I use... the aluminum bendable pan, and I still have trouble. I like using the springform because unmolding and I don't get along all that well, and I love the effect of the water bath on the cooking process. At first, I was thinking about first wrapping the pan in saran and then aluminum, but I know it will melt into the pan. The question is whether if I'm willing to tolerate peeling/scraping melted plastic off of my pan, will it somehow get into the crust of the cheesecake or otherwise negatively impact the baking process?

          1. re: Emme
            Hungry Celeste

            DO NOT USE SARAN. It will definitely impart a gross plastic flavor, even if it doesn't come into contact with the cheesecake (not to mention emit nasty fumes during cooking). You could use parchment paper or waxed paper in the same way (both are baking safe).

            Or, just buy a new, high-quality tight-fitting springform pan. My old one leaked (that's why I devised the foil-pan method), and my new one works just fine.

            1. re: Hungry Celeste

              I have a "high-quality pan"... supposedly, but I will try parchment/wax. Thanks! I knew that saran would not be a good idea!

              1. re: Emme

                I have a "high" quality pan as well and yes it leaks too! I have been double wraping mine with heavy duty foil almost to the top of the pan, and then using a bit less water than I did before. That seems to work for me, but then every pan and recipe are different. I hope you find a solution.

    2. this may be a dumb suggestion, so pardon me if you are already doing this... but rather than wrapping the pan in multiple sheets of aluminum foil, I buy the double sheets. they are kind of hard to find, but well worth the no-hassle... that there is no over-lapping. and then just fill the water bath barely 1/2 way up the pan. I've never had a problem with leaks.

      I think I had to go to target or one of those types of places that has the uber-selection of wrap to find it.

      1. j
        JK Grence (the Cosmic Jester)

        The only kind of foil you should allow in your house is the heavy kind. I swear by Reynolds Wrap Heavy Duty; I once used a double thickness in college as a jury-rigged cookie sheet when I had a craving for some chocolate chippies, and it did the job with aplomb.

        Use a double thickness of foil, and don't do *too* good of a job of making sure that the foil is tightly wrapped around the springform pan, else you may break the foil (and the watertight seal with it)


        1 Reply
        1. re: JK Grence (the Cosmic Jester)

          They all leak, no matter what the quality. I agree one thousand percent about Heavy Duty Wrap. I seem to always buy Reynolds, but I don't know if there are other brands out there. I also always keep the wide rolls around (you know, they are featured during turkey season) because you can tear off one piece and not worry about seaming it, where it can also leak again (defeating the purpose of using it to begin with).

        2. I've used the Nigella Lawson method with some success. Have you tried it? Place a sheet of heavy duty foil over the inside bottom of the spring form pan and install the ring over it. Wrap the excess over the sides and wrap another sheet of foil around the entire pan from the bottom. Make sure that the foil sheets are big enough that they reach all the way up the sides. Reynold's has an extra large size product.

          1 Reply
          1. re: Kimm

            Will try this! Thanks!!!

          2. If you use a springform pan, place heavy duty Reynolds aluminum INSIDE the pan. It takes a minute or two to push the aluminum foil in place. Smooth the foil out as well as possible so the sides don't show too much of the marks from the wrinkled foil. I usually only spray the foil with Pam. Then bake the cheesecake as usual.