A springform pan can feel like an unnecessary item in your kitchen that you will only use for making cheesecake… but I’m going to change your mind on it, so get ready!
The springform pan was actually one of the fist items I purchased at the very first (and actually only) party I attended before I signed up. The version that was in the product line at the time had a tube insert and a heart-shaped insert so I figured it was getting great value. I kept telling myself, “just think of all of the things you’ll be able to make!” A few years later, a star-shaped insert was added and I still have the star and heart-shaped inserts to this day.
What makes a springform pan unique is that it has a removable base and a “spring” on the side that allows you to remove the collar (and that’s how it got its name BTW).
Like I mentioned, the most common use for a springform pan is for cheesecakes and tortes. And here is where I get to convince you as to why you need it! This is my list of what you can make in it:
- Cheesecake (obvs I had to put it here)
- Tortes (same reason)
- Lasagna – yes, lasagna! No more trying to keep the layers intact when you scoop it out! Just release the collar and your gorgeous layers stay in tact!
- Cakes – just wrap some foil around the bottom in case the cake batter is on the thin-side to avoid any seepage
- Cinnamon rolls – again, they will stay in shape and then you just release the collar and serve!
- Stuffed sandwiches – like a muffelatta.
- Terrines – I’ve never attempted one but it’s on my ‘want to try someday’ list
- Ice cream cakes
- Deep dish pizza
- Quiche
- My Apple Bavarian Torte (shameless plug)
- Coffeecake
- Savory appetizer cheesecakes – yes, it’s a thing
- Polenta
- Tiramisu
Basically, you want to use the springform pan for anything that cannot be easily inverted or removed from a pan.
So now that you know why you need one, click on over to my website and grab yours here: Shop the Springform Pan
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