In this post, we’ll tell you how to line a springform pan with parchment paper for cheesecake. These are the easiest ways of doing it, take a look at the tips and tricks we have for you.
Lining a springform pan isn’t always easy, or maybe we don’t know exactly how it’s done. But don’t worry, we’re about to tell you our secrets.
But first, let me give you some valuable information about this magical paper. In the next paragraphs, you’ll also find interesting facts about it, the lining step-by-step guide, and great substitutes.
What Is Parchment Paper?
Using parchment paper it’s easy, quick, and there’s no cleaning to be done afterward. Also, no dishes to wash.
Parchment paper is sulfurous paper, baking paper, butter paper, or simply vegetable paper. Most commonly known as bakery paper. It’s a grease and moisture-resistant paper that has a heat-resistant, nonstick surface to bake on.
How Is It Manufactured?
This paper is bathed with sulfuric acid during production to give it high stability and heat resistance. Its nonstick properties come from this being coated with silicone, which is a nonstick material.
Lining A Springform Pan With Parchment Paper for Cheesecake
The million-dollar question is about to get answered! If you’re planning on cooking a no crust cheesecake this is the best way of doing it. All you need is to put some parchment paper on the bottom of your springform pan.
Let us tell you how to prepare a springform pan for cheesecakes.
Step-by-Step Guide To Line Your Springform Pan Base
Step #1: Release the base
First, unlock the springform pan, you would only use the base.
Step #2: Cut the Parchment Paper
Get your springform base and turn it upside down over parchment paper. Grab your kitchen scissors and cut the paper one inch bigger than your base, this needs to overhang. Then, flip and reassemble your springform pan ring using the clasp to secure it.
You can also cut a circular piece slightly smaller in circumference than the base and stick it over without separating the springform ring from the base. It’s really up to you, but I personally recommend the first way.
Step #3: Cover the sides
Cut some parchment paper, grease your springform sides, and stick the paper along the sides. This will avoid your cheesecake from sticking. Or, you can just simply grease the ring sides also.
You can always cut any excess paper from the top of the springform pan using scissors.
There you have it! Your springform is lined and ready to use.
Take a look at this video for more tips:
4 Great Substitutes For Parchment Paper
There are plenty of parchment paper substitutes out there and here we’ve made a list of them. Check them out and let us know what you think or if you have used one of them already.
Substitute #1: Aluminum Foil
Although aluminum foil doesn’t have a non-stick surface, it is still one of the favorites on the list according to our bakery friends. The only thing is that you need to grease its surface to avoid your food sticking on it. Besides that, it’s a great parchment paper substitute.
Substitute #2: Oil, Butter, Margarine, Lard…
Any type of cooking oil or shortening works. These are 22 types of cooking fats and oils you can use:
- Coconut oil
- Canola oil
- Olive oil
- Cooking spray
- Grape oil
- Avocado oil
- Lard – pork fat –
- Flaxseed oil
- Hemp oil
- Sesame oil
- Duck fat
- Corn oil
- Sunflower oil
- Peanut oil
And now that you’ve discovered this list, go ahead and add some variety to your cooking!
Substitute #3: Flour
Certainly, sprinkling flour on the bottom of a baking pan works. Here is a list of 13 different types of flour you can use to replace the parchment paper.
- Bread flour
- Whole wheat flour
- Cake flour
- Pastry flour
- Oat flour
- Almond flour
- Tapioca flour
- Rice flour
- Quinoa flour
- Amaranth flour
- 00 flour
Substitute #4: Silicone Mat
These mats are a gift from heaven. They’re great to work with and the best thing is… they’re reusable! You can use them, wash them with soapy water, and they’ll be ready to reuse.
Silicone mats has also nonstick surfaces that can stand high temperatures. Therefore, you won’t need to grease its surface.
The high-quality ones can sport up to 45o degrees Fahrenheit. All you need to take care of is not placing them over the heat, due to they need protection: like a tray, baking sheets, or pans to sport it.
The best non-stick silicone mat is called Silpat. Although is a little bit expensive, the price is worth it. Once you have one of these, you will never buy parchment paper again.
Don’t Use These As Substitutes!
We may think it’s easy to replace parchment paper with anything we have in the kitchen, but we must remember that many materials are not made to withstand high temperatures, especially for baking.
This is a list you would want to avoid when it comes to parchment paper substitutes:
- Any kind of paper
- Plastic grocery bags
- Wax paper
Paper will burn, a non-heat-resistant plastic or silicone will melt, and the wax paper should only be used for freezing, or to manage cold food. Moreover, you need to watch carefully and not make a mistake. Also, take care of your health avoiding plastic particles from getting into your food.
Here you’ll find the difference between wax paper and baking paper.
When it comes to lining a springform pan for cheesecake, it’s not hard at all, not rocket science either. And doing this will avoid any liquid to leak and the parchment paper will keep it from doing that.
Certainly, we’d love to find a springform pan that doesn’t stick when baking delicate desserts like cheesecake. But we’ve learned from testing springform pans that for now, it is still a pipe dream.
We really hope you liked this post, in which we teach you how to line your springform pan correctly and also how to replace it by using awesome substitutes.
Leave a comment if you have any questions or doubts.
Read more about How To Make Cheesecake Crust Without Graham Crackers