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ISO Springform Pan ideas?

VJA Jul 6, 2009 03:51 PM

I was just given two adorable mini-springform pans (about five inches in diameter) and since no one in our house eats cheesecake (what can I say, they're crazy...), I am trying to think of things I can make with them.

Any ideas?

What do you make in your springform pan other than cheesecake?
Recipes welcome.

  1. m
    mc22 Jul 20, 2009 10:57 AM

    This peach and blueberry cake from epicurious is a great cheesecake-type dessert alternative. And it really does come out looking that pretty! Or prettier!


    1. k
      KiltedCook Jul 20, 2009 10:54 AM

      Individual Mac & Cheese or almost any other casserole. I use my 4" springforms all the time!

      1. HillJ Jul 16, 2009 03:26 PM

        Eggplant lasagna
        Stuffed pizza
        Ice box cake, outstanding for keeping the whipped cream/cookie form prior to serving

        1. c
          cheesecake17 Jul 7, 2009 07:31 AM

          Alton Brown's blueberry buckle comes out great in a springform pan.

          2 Replies
          1. re: cheesecake17
            VJA Jul 16, 2009 02:22 PM

            I made this last night (halved the recipe) and it came out AMAZING!

            Next time, will reduce the "cake" part by about a third and double the topping, but thanks so much. In the little springforms, it made two perfect servings.

            1. re: VJA
              cheesecake17 Jul 20, 2009 08:26 AM

              I'm happy you liked it! We've been making it with soymilk, and it comes out great.

          2. l
            Lenox637 Jul 7, 2009 06:56 AM

            Ice Cream Cake!!

            1. chef chicklet Jul 6, 2009 11:41 PM

              quiche, comes out spectacular in a springform pan, it's all I use. I have several sizes and they work for all. With a pate brisee crust, I've never had leaks.
              I also would say any casserole where you would want to show the layers, lasagne or like lasagne dishes. A tortilla casserole with chicken, cheeses and spinach would be great.

              1. Rocky Road Jul 6, 2009 07:47 PM

                I've used mine to bake rolls. Not sure if that is appropriate but I've made plenty of cheesecakes in between and there is no problems. Pict attached.

                1 Reply
                1. re: Rocky Road
                  Rocky Road Jul 6, 2009 08:00 PM

                  Trying to attach pict again.

                2. todao Jul 6, 2009 05:56 PM

                  Great suggestions, all. I like the statement "just about anything layered". While you don't need to use them exclusively for layered food items, they work beautifully for that purpose. Layers of cheese, seafood and herbs mixed with breads or grains; stratas, as previously listed, are nice too - although a five inch strata isn't much more than a single serving in my house, you might get two servings from each.
                  Spring form pans require careful handling to prevent them from developing small leaks but they are more fun than a barrel of monkeys for trying new and interesting ways to serve the "same old thing".

                  1. goodhealthgourmet Jul 6, 2009 04:57 PM

                    you can use a Springform for all sorts of cakes, tortes, tarts & pies, particularly anything that's layered, filled, or has a press-in crumb crust. as greygarious suggested, frozen cakes & pies do well. a few that come to mind are chocolate hazelnut torte, linzertorte, molten chocolate cake, streusel-topped coffee cake and upside-down cake.

                    1. greygarious Jul 6, 2009 04:26 PM

                      Pastitsio, strata, other layered casserole type savory entrees. Depending on depth, these would serve one or two people.

                      Simple cakes, which could be served that way or cut and stacked as small layer cakes, with any number of fillings, frostings, and decoration. Babycakes are trendy. Another cake option is a Charlotte. And how about ice cream cake?

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