(If
using regular cake pans don't overfill them - use the excess to make cupcakes and place a baking sheet on your bottom rack to catch any drips.)
You will need a springform pan for this cake since it would be difficult to get it out of
a regular cake pan in one piece.
After years of struggling with a soggy cheesecake crust (from baking in a springform pan in a waterbath = #leakymess) I finally threw in the towel and decided to just use
a regular cake pan.
Mix graham cracker / cookie crumbs and melted butter, press down on the bottom of a 7 - 8 inch (17 - 20 centimetera) springform cake pan (or line
a regular cake pan with plastic wrap).
I am wondering if I can use
a regular cake pan instead of spring form?
I have made it in
a regular cake pan and as far as taste LOVE IT!
Hi Jennifer, sure
a regular cake pan is fine and yes I would start to check it at about 35 - 40 minutes.
However, if you use
a regular cake pan, wait for the cake to cool down about 10 minutes, then use a butter knife to run around the sides of the pan.
I used one springform pan and one
regular cake pan.
A springform pan is ideal for this recipe since it releases in a snap, but
a regular cake pan will work, too.
You can also use
a regular cake pan and line the bottom with plastic wrap so the cake will lift out when it's done.
We are in a temporary home and my spring form pan is in storage, so I'm hoping I can get away with
a regular cake pan and plastic wrap.
I didn't even know you could bake a cheesecake in
a regular cake pan.
Mix graham cracker / cookie crumbs and melted butter, press down on the bottom of a 7 - 8 inch (17 - 20 centimetera) springform cake pan (or line
a regular cake pan with plastic wrap).