Q&A for How to Use a Springform Pan

Yes, you do.

About 15-25 minutes at 350 degrees. Watch it during cooking to make sure it doesn't burn. After the 15-25 minutes, poke a tooth pick in the middle to make sure it is cooked all the way, if you pull it out and if there is batter on it it is not done.

Place a dinner plate (face down) on top of the cheesecake, hold the plate against the cheesecake and flip them upside-down. Set them onto the counter. Gently lift the springform pan bottom off of the cheesecake. Now place your serving platter (face down) onto the cheesecake bottom, grasp both plates tightly and flip them over. Lift off the dinner plate. Now your cheesecake is on the serving platter.

There are a few different things you can use in the place of parchment. Some of these alternatives include cooking spay, butter, oil, and flour.

The only difference between a normal pan and a springform pan is that springform pans come in two pieces. As long as your batter isn't too liquidy, you can bake any cake in a springform pan.

Much like a normal cake pan, you will only need to fill the springform pan approximately halfway.

You can make multiple cakes with your springform pan, then you will only have to stack and ice the cake.

Either way will work fine. I prefer to store mine open, but storing them closed won't damage them.

You can bake a cake in a 10-inch cheesecake pan (I would think at least 2-3 inches in high if you have enough batter with enough lift) and cut it into 3 cake layers.

Yes. Depending on what you are baking, you would bake for less time. Try baking for 25 minutes, then doing the toothpick check.

The lip should go up, so that the ring portion can go inside it and it will stay together.