I have never made cheesecake-can I do this?
My recipe calls for this cheese cake to be made in a springform pan but I want to leave it behind. Is there any reason I can't make it in a disposable pie pan? Will there be a problem with getting it out of the pan to eat it?
I haven't used a disposable pie pan, but usually the recipes for cheesecakes wouldn't fit all the batter into 1 pie pan. So, you'd have to make multiples, which probably isn't that bad. But, I would be concerned about the timing, the smaller pie plate would take less time, but I have no idea how much less. Additionally, a springform pan doesn't have sloped sides, so it's easy to cook the cheesecake evenly. The pie pan would be more of a challenge.
I think it'd be easy to get it out of the pie pan, just use kitchen shears to cut the pan when you serve it.
The sides on a disposable pie pan are much too shallow for the amount of filling that your recipe will produce. You can make it in either a high-sided cake pan or a springform pan and then transfer it to a cardboard cake round for travel/service.
I prefer a high-sided cake pan because I like to use a water bath, and that is impossible to do with a springform pan. You do need to line the bottom of the pan with parchment so removal is not a problem, but that is a easy procedure.
You can do it in a regular pie pan, but since there's a lot less volume in a pie pan than there is in a springform, you'll need to either halve the recipe or make two. Take some time off the baking; since it's not as thick, it will cook in a good bit less time. You want to pull it out when it still looks a little underbaked; there should be a small circle in the middle that jiggles. Residual heat will cook it the rest of the way. If you get a crack in the top, that means it's overbaked, cook it less next time.
I would do like Kelli and bake it in the springform, then transfer it to a service plate for transporting. Cheesecakes are pretty durable. You *can* do the water baths like Kelli does in a springform pan! You just have to line outside of the pan with a double thickness of wide-cut aluminum foil first. I've done this a lot and it works great. Just make sure it's the 18 inch wide foil, otherwise you won't have enough to get all the way around the pan.
Incidentally, the best NY style cheesecake recipe I've had comes from Cook's Illustrated. There's a light, creamy cheesecake recipe in Rose Levy Beranbaum's The Cake Bible that is very much worth checking out, it's quite delicious.
I used to make them all the time-sugar replaced with Splenda- lots of vanilla, eggs, lemon juice. We like them dense and creamy-NOT fluffy. I also toss in sour cream. There's a rec I use from allrecipes dot com - it's Chantelle's cheesecake I think- I haven't made it in a while. Oh and I never bother with a water bath (no apologies- we don't care if it cracks we just throw sliced strawberries on it anyway)- but I wouldn't use a pie pan unless I was only making a small one.
Tips- bring all ingredients to room temp
I had horrific results using a silicone cake pan-I just stick with the springform. Tried making small ones in muffin cups- blah. They overcooked. (Hey a girl's gotta try)
Agree. Five minutes on high heat (450-500) and then 10-15 minutes on low heat. Find a way to do it in a water bath.
Also, I seem never to have problems with leakage in springform pans. If you make your crust so that it comes halfway up the side of the springform pan, brush it with egg white, and blind-bake it, it won't leak. If you're still concerned, wrap the bottom and sides in aluminium foil that comes up above the waterline and then bake it.
I wonder if you could find an appropriate-sized pie pan, cut the bottom out, and set it inside the bottom of the springform. Then, when you remove the pan, you can just slide the pie pan bottom out and take your springform away with you.