Norpro Silicone Springform Pan with Glass Base, 9"

As others have mentioned, since the wall is flexible silicone, you have to handle this differently than a metal cake pan, but it's not hard to control it only from the bottom, whether entering or exiting the oven.Not being metal, it does not add much to heat concentration at the perimeter of the cake, so the cake does not dome as much. This is the reason I tried this product, and it worked well. Additionally, the cake texture was better than usual, presumably also due to more even heating. Tested out one and then bought a second one to make the usual two-layer cake.I came back and reduced by one star because the second one came in a box that had clearly been opened before, and badly retaped, and worst of all, the product was not clean!

I bake cheesecake and this is the 2nd pan I've ordered. You just have to be careful taking it out of the oven since the sides are rubber. Other than that I will not go with any other cheesecake pan.

First, I must say having reviewed many silicone baking items, I always see reviews of folks who pick them up as they would metal. I do not consider this the fault of the user as many do not come with instructions telling one not to. That said, silicone is a wonder baking product as nothing sticks--but it feels like rubber, so if you pick up a baking pan or even this from the top only, you'll do your finished product a disservice.So why use it? You don't even have to grease anything silicone--stuff slides out LIKE BUTTAH. Nothing sticks! (Don't forget this has a glass bottom...if you need to grease a metal pan, you'll need to grease that part too)So how does this change your cheesecake? It's amazing. A springform pan, first of all, allows you to have a regular round pan, then unhinge the spring on the side and it releases the side. However, metal pans usually offer lots of sticking with it and make it hard to use a knife to separate the cake sides from the pan.Then, what do you do once you release the sides? An ugly metal springform pans means the bottom is still stuck to the grey metal. Not lovely for serving. With this pan you can serve your cheesecake (or whatever you use it for) ON the glass it bakes on!! Also, because the glass is smooth rather than ridged, it is perfection in slicing.So here's the deal--slide it into and remove it from the oven by supporting the BOTTOM. Do not grip it from the top of the springform pan. That won't allow it to keep its shape as it shouldI love this...And unlike a metal pan that takes up a full drawer this can be squashed in a drawer! It bends!The recipe on the box is actually my secret cheesecake recipe (close to it). Few know that if you use sour cream you'll get the lightest and fluffiest cheesecake ever--not pasty at all. To die for. Impressive they got that! There goes my secret ingredient!

The media could not be loaded. Tengo ya tres años usándolos hago cheesecake para mi restaurante y los usos frecuentemente y son resistentes por mucho tiempo adoro trabajar con estos moldes. Solo te recomiendo pasar un cuchillo alrededor antes de despegar el silicon para que el acabado de tu cheesecake quede parejo y limpio.

Cheesecake came out great! Little butter leak but really need to use a baking pan to move, used a tbsp less crust was delicious. Glass bottom excellent didn't want to submerge so used a pyrex pot of water in the oven with it, great texture. little tough to clean surprisingly maybe should have greased interior?

I don't think I've ever been so enthusiastic about a baking dish product as this one. It was hard to find a spring form pan outside of the non-stick toxic coating variety. I love the design and how cakes come out with this one. It was so great that I bought another one within a 12-18 months of the first one when I was preparing to make a layered cake and wanted to bake two in close succession.I haven't had leaking problems at all with most batters. I think if you had a batter that was super liquidy and thin, you wouldn't want to leave it sit in this mold for too long BEFORE putting it in the over, but even then, I'd call it a little "seepage" more than full on leakage. Overall that hasn't been a problem at all.Cleaning it was a little trickier at first, but once I got the hang of soaping up the sponge and laying out the red silicone on the counter to methodically go over, the cleaning became a lot easier. Highly recommended.

I liked this pan a lot and my 1st cheesecake in this pan turned out good. I have only baked 4 cheesecakes total so far and this was my favorite pan so far....I just wish it came in a smaller size because this is really a special occasion only kind of pan size...I'd love to have a 4" diameter version of this to serve just 2 people at a time.Since the sides are so floppy I wrapped it in tin foil and scrunched the edges of the tin foil to make "handles" supporting the base. I also needed the tin foil for a water bath. But I would have used it anyway just to make this pan easier to hold and to prevent butter from leaking to the bottom of the oven (which I forgot initially...whoops)Serving was very easy because the glass is totally flat which makes cutting easy - no lip around the edge.The only thing I need to figure out is the bottom id the glass had some leaked butter on it when I went to serve it - I needed another plate underneath - so if I want to take my cheesecake to a party someday then I think I need a solution to that. Maybe it's better to elevate the cheesecake pan on small rack while it cooks but then would that work with the tin foil and water bath? Or maybe it's better if I transfer the cheesecake to a clean cake platter with its own lid. Hmm.

This is a great spring form that lasts a long time!