How to Wrap Cheesecake Before Baking (4 Steps)
Wrapping cheesecakes is a way to prevent leaks and other mishaps when using springform pans, two-part pans with detachable sides. Wrapping the pan is essential to ensure a flawless cake, especially when baking the cheesecake in a water bath. These custardy cakes are relatively fragile, but the outer wrapping also ensures even heat distribution. For easy handling, wrap the pan before filling it with crust or cheesecake batter.
Things You'll Need
- Springform pan
- Aluminum foil
Instructions
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Assemble the springform pan by securing the bottom into place and locking the band. Exact assembly instructions may differ depending on the pan.
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Tear two sheets of aluminum foil a few inches longer than the diameter of the pan. Layer the sheets of aluminum foil on top of each other in a perpendicular fashion so that they create an X.
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Place the pan in the center of the aluminum foil sheets. Bring the sheets of aluminum foil upward and press them so they adhere to the band of pan. Crimp or cut any excess foil so that it does not extend past the top lip of the pan. Crimp the foil tightly around where the bottom of the pan meets the band to ensure a tight seal.
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Fill the pan with crust and cake and baked according to your recipe.
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