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Two Cheesecakes the Sprinform Pan Versus the Pyrex Pie Plate

Updated on November 7, 2012

Baileys Chocolate Cheesecake

This is the tale of two cheesecakes that were baked using two different pans. The Baileys Chocolate Cheesecake was baked in a traditional 10 inch spring form pan while the Orange Scented Blueberry Cheesecake on the other hand was made using a 10 inch, deep dish Pyrex pie plate.

Normally I make my cheesecakes in a spring form pan since that’s the way they’ve always been made. The first video tutorial demonstrates a decadent chocolate cheesecake that's flavored with Baileys Irish Cream. It features a homemade gluten free walnut short crust, and if that’s not enough the Baileys Chocolate ganache puts this cake over the top. The cake turned out exceptionally well. The pan provided excellent results in both baking and serving this decadent dessert. The video tutorial showcases recipe and all the minor details needed to make this one a stunning success.

Baileys Chocolate Cheesecake

The Orange Scented Blueberry Cheesecake

When I made the Blueberry Cheesecake I ended up with some problems. While the cheese pie baked perfectly and looked stunning in the pie plate, serving this dessert was another story. The first two slices were nearly massacred as I practically had to dig them out of the pie plate. You see, the rigid sides of the pie dish made it nearly impossible to wedge a pie server into there to remove the first few slices without severe damage. In the future I’ll be making this one in a spring form pan as well. Cheesecake ingredients are just too pricey not to have every slice come out perfectly.

You might wonder why I used a pie plate in the first place. Well, it just so happens that I made this cheesecake on March 14th otherwise known as Pi day after the numerical value of Pi. And so I thought it might be apropos the use a pie plate for this cheesecake to honor the occasion. After all my Pyrex deep dish pie plate has served me so well over the years when it came to making traditional pies, so I felt confident that it would work well in the recipe too. If my mistake can save one person from heading down the same path, then I guess this article will have been worth the time it took to write.

Orange Scented Blueberry Cheesecake

In The End

There is no overemphasizing the fact that the removable sides of a spring form pan make it much easier to slice and serve a cheesecake. As far as I'm concerned, if you’re going to take the time to make a decadent cheesecake, you’ll want to make sure that every slice is servable. Incidentally the springform pan is also invaluable for other delicate cakes as well. The flourless chocolate cake is a prime example of a cake that almost needs a springform pan to achieve perfection. So in closing when you're trying to decide what type of pan to use for a cheesecake, I’d opt for the spring form pan over a pie plate every time.

For additional recipes and tips for your gluten free lifestyle click below:

EZ Gluten Free Blog.

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      IntegrityYes 5 years ago

      I had to come back and look at those slices of cheesecake.

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      IntegrityYes 5 years ago

      I voted up again, Anne. I had to read this one again. HAH-HAH!

    • profile image

      IntegrityYes 5 years ago

      You are very welcome,Anne. You cook and write well.

    • EZ Gluten Free profile image

      EZ Gluten Free 5 years ago

      Thanks for the kind words IntegrityYes.

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      IntegrityYes 5 years ago

      OOH,Anne! HEH-HEH! That is fantastic. I definitely voted up.