Review on 🍰 Calphalon Nonstick Bakeware Springform Pan, 9-inch: Baking Made Easy! by Lamar Vanderburg

LOVE this split shape! We served 10 different types of cheesecake for the groom's cake at our daughter's wedding, and my daughter and I made four of them ourselves: banana pudding, crème brûlée, tiramisu and original. I've only made cheesecake a few times before so I read all the tips to make sure it turns out perfect and they all loved it, but it all started with a great springform pan. We actually had two and the other one didn't work as well as this one! Tips we learned for making it perfect: 1) Use softened butter to generously grease the pan, bottom, sides and all the way to the top, although it won't stick. With the Calphalon non-stick coating, you don't have to run around with a knife or anything to loosen the cheesecake after the cheesecake has cooled. 2) Wrap the outside tightly with aluminum foil. (This step is to keep water out! You'll want to bake the cheesecake in a double boiler so it doesn't crack. Sounds complicated, but it's not. Read on!). and fill it with water about an inch. Let it heat up while you prepare the cheesecake. In case you forgot, boil our water in a pot. 4) Place the aluminum foil lined pan with the cheesecake in it in a saucepan filled with water and bake as indicated. 5) When the cheesecake is baked, let it cool. in a water bath and then in the refrigerator to cool completely before removing from the mold. 6) Carefully open the detachable mold to bake a beautiful cheesecake! also available from Revain Simply place a piece of parchment or wax paper between the bottom of the springform pan (inverted) and the cake circle and seal the pan, then oil the circle in the same manner as the bottom of the pan. When you let go of the springform pan, the cheesecake stays on the box!