Hi, it’s me again, the girl who baked a pumpkin-shaped pumpkin cake and raved all about it. Even though I’ve been baking since before I can remember — thanks to a mother who taught me everything that her mother taught her — I had never baked a cheesecake until two days ago. There were two things holding me back: 1) inexperience and 2) the simple fact that I didn’t have a springform pan.
When I decided that it was time to get over my fear of failure, I picked up Lékué’s silicone springform pan (which comes with a ceramic plate). At 6 inches in diameter, I liked the small size of the mold because I didn’t have a special occasion to bake this cheesecake for. That way, I could test a new recipe out without having a disproportionate amount of leftovers.
You can find the pan here.
The process was fairly simple. To prep the springform, you simply snap the two red, half-circular pieces together, and then insert the flat ceramic plate into the bottom lip. This makes a tight seal, and I didn’t experience any leakage, despite filling the form to the brim with pumpkin cheesecake batter.
The recipe I chose called for a 10-inch springform pan, so I simply halved the recipe and it worked perfectly. In general, the baking process went more smoothly than I expected. Once the cheesecake was cool enough, I gently detached the two silicone pieces from each other and, with a sigh of relief, found my cheesecake perfectly shaped and in one piece.
My favorite part about the Lékué silicone springform pan is that once you remove the mold, you don’t have to transfer your baked good to a serving dish — the ceramic dish used for the baking process does double-duty. (It leaves enough space around the bottom edge to decorate with icing, if you so wish.)
Another ~hot tip~ I have to offer is that So Yummy’s spoonula (a genius amalgamation of a spoon and spatula) made mixing the thick, runny batter a breeze.
You can find the spoonula here.
The cheesecake was delicious, if I may say so myself, but more importantly, my cheesecake-baking fears were thwarted. The silicone springform made the process simple, and the size was perfect for simply sharing dessert with my friend at home and then bringing in leftovers for my coworkers.
If you want to have the easiest cheesecake-making experience of your life, you can find this product here.
Perhaps the most exciting thing about my new silicone mold is that I now feel encouraged to bake as many “anytime desserts” as I desire. If I want to try out a new bourbon chocolate cake recipe? Why not! If I want to bake an old nostalgic funfetti cake for a friend? Easy as pie! The options are pretty limitless with this springform mold, and I couldn’t be more satisfied.
