Follow us

Retail Website

Yonkers Store Call Us: 800-942-2539 Mon-Fri 10:00 am-4:00 pm EST

My Cart - Quick Order

Novelty Cake Pans

Make delicious tarts, quiches and other bite-sized pastries with our individual aluminum tarts pans.


  • Display Type
  • Results per Page
  • Sort by
No Products

How to Bake that Perfect Cheesecake with 3 Simple Tricks

The new bakers among us may have heard how difficult baking a good cheesecake can be: the top can crack, of the middle doesn’t cook through, or the pan leaks, leaving a mess all over the bottom of our ovens. But getting that perfect cheesecake isn’t a distant dream. With just a few steps, pulling a magazine-worthy cheesecake out of the oven won’t be a fluke, but a regular occurrence in your kitchen.

  1. Use a good pan. The right cheesecake pan is essential. Cheesecake is a fairly delicate dessert, and you don’t want to be fighting to get it out of the pan. Make sure to use a springform pan with a removable bottom to make the process of serving your cake much easier and mess-free. Our selection of springform pans are top-quality, and they come in a range of sizes to accommodate whatever your dessert needs are.
  2. Try the water bath trick. It’s a standby tip for any smooth, custard-like dessert. Baking a cheesecake in a water bath allows the cake to cook evenly and thoroughly, resulting in a creamy, luscious cheesecake. Wrap the outer edges and the bottom of your pan in foil, add your batter, and place the pan, tinfoil and all, in a large roasting pan. Add a couple of inches of water to the roasting pan, and carefully put the whole setup in the oven.
  3. Let the cheesecake cool slowly. Greatness can’t be rushed. Let that cheesecake rest in the oven for an hour after it’s finished baking; just leave the oven door cracked. After that initial cooling process, take the pan out of the oven and let it cool down completely, before letting it rest overnight in the fridge.

We love our removable bottom cheesecake pans; they make the presentation aspect a lot easier. When you’re ready to serve your dessert, merely unlatch the sides of the pan and pop the cake out. The bottom serves as a platter, so you don’t have to worry about struggling to get your cheesecake onto a separate plate. With a good pan at hand, baking at perfectly creamy, smooth cheesecake is only a few steps away.