Cheesecake Pans are special pans for making Cheesecake in. They can be round or rectangular.
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.
They are made of heavy-duty aluminum or aluminized steel. Some are dishwasher safe, some aren’t – check before you buy.
Many people like them, because they’ve found their cake mixture over the years to seep out the join in a springform pan’s sides from time to time.
You can also get mini ones.
Generally it’s not a good idea to put Cheesecake Pans in a waterbath; 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 try wrapping the bottom of the Cheesecake pan and then setting it in a waterbath. 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.