Cheesecake pans are special pans for making cheesecake in. They can be round or rectangular. They have a “false bottom” on them which allows easy removal of the cake in an intact state.
Many people like them for other uses as well, because they’ve found their cake batters over the years can seep out the side join in a springform pan‘s sides from time to time.
You can also get mini ones.
Cheesecake pan construction
Cheesecake pans are generally made of heavy-duty aluminum or aluminized steel. Some are dishwasher safe, some aren’t — check before you buy.
They have two-parts. One whole piece consists of the sides with bottom ledges on them, all joined. The second piece is a bottom that fits into this, sliding all the way down to the bottom and resting on the rims. The ingredients you then put in hold the bottom in place.
When the cake is done, you push up from the bottom to remove it. Some people advise that it’s best to slide a knife along the inside edges first before popping the bottom. To pop the bottom, you can set the pan on top of a large can, and gently pull the sides down.
Cheesecake pans and waterbaths
Generally it’s not a good idea to put cheesecake pans in a water bath; the water may seep in through the bottom.
If, however, you have large-size tin foil, the kind that is usually sold for barbequing or grilling, you can wrap around the bottom of the cheesecake pan and then setting it in a water bath. If you do, make sure that the foil goes high enough up the sides, and has no folds at the corners which would be vulnerable to water seeping in.