Don’t let a leaky spring form pan get your down!! This is a surefire way to seal your pans tightly for the perfect cheesecake!
Dish Count :: Heavy Duty Aluminum Foil, 1 Spring form Pan
It’s truth time – I can’t count on one hand the number of times that I have tried the dreaded water bath for a cheesecake, and had it fail. And then melted down over it. Like a toddler who lost their stuffed animal. Utter, mascara dripping meltdown. Not pretty. So I basically stuck with no-bake cheesecakes for the last five years. It was just better that way. Until now. Uou know you have true friends, when they show you how they perfected their spring form wrapping skills. And the results – totally foolproof.
No more meltdowns.
Yes, step one – get a spring form pan.
Step 2 – Obtain Heavy Duty Foil. It’s just better, and less meltdown-prone that way. Get the heavy duty foil at the store and don’t risk foil tear.
Step 3 – Tear off a very LARGE square of the aluminum foil, that is about four inches larger on each side than your spring form pan.
Step 5 – Set your spring form pan on top of the foil, and wrap the foil around the pan and crinkle it just under the edges of the spring form pan.
Crimp it nice and tight, being careful not to pull the foil too hard and risk tearing it. It’s heavy duty, not made of kryptonite.
Step 7 (or something) – Wrap it again with another sheet of heavy duty aluminum foil.
Fold, wrap, crimp under the edges of the pan.
And you’re done!! That’s IT!! I’ve tried wrapping the base of the spring form, then wrapping the whole pan it self. I mean, I’ve tried every configuration under the sun, and I cheaped out not using heavy duty foil. Don’t be a cheap sweeney, and do it this way. You’re now ready for a water bath cheesecake. And I can tell you, from what you will see in tomorrow’s recipe… a water bath is REALLY where it’s at!!
For more handy how-to’s catch up on some of my favorites – ones that will be perfect for the holiday season.
How to make Perfect Whipped Cream – for that pumpkin pie!