We love springform pans. We use them all the time. Not just for cheesecakes but for tarts, pies with crumb crusts, and desserts.
Most of our springform pans have light-gauge, metal bottoms. They warp and scratch and aren't very attractive. And yet our desserts are fragile enough that we don't dare try to slip them off the metal bottom. They are just not very presentable.
This springform pan has a tempered, scratch-resistant glass base. It makes for a much nicer presentation. Plus, the pan has a durable non-stick surface. Plus, the pan has a dark surface instead of heat reflecting aluminum. You'll love this springform pan.
Tips for Using Springform Pans
A thin silicone icing spatula like that shown below is perfect for loosening the ring from your cake. It won't scratch your non-stick finish and it is flexible enough to follow the contour of the pan. You can learn more about silicone spatulas below.
Incidentally, if you heat a wet cloth in the microwave and set the glass base on the hot cloth for a few minutes, it softens the butter in the crust and makes the slices easier to remove.
Easy Flourless Chocolate Cake. No wonder fine restaurants serve flourless chocolate cake. It's dense, moist, chocolaty, and incredibly good. But they can be a pain to make. But not this one--with only four ingredients and three steps.
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