Baking & Pastry

Springform Pan

Latch-release pan that frees delicate cakes without flipping

A round pan with a spring latch and removable base, so cheesecakes and delicate tortes release without being inverted. Wrap the base in foil if you'll bake in a water bath. Check the seal is snug before pouring in batter.

A springform pan solves a specific problem: how to release a soft, tall, or fragile cake that could never survive being flipped out of a solid pan. A spring-loaded latch on the side tensions a band around a removable base; pop the latch and the ring expands away, freeing the cake while it sits undisturbed on its bottom. That makes it indispensable for cheesecakes, delicate tortes, ice-cream cakes, and deep tarts. Its one weakness is the seam between band and base, which can let thin batters seep, so a snug seal — and often a foil wrap for water-bath baking — matters. Check the latch is firmly closed before you pour, because a mid-bake leak is a heartbreak.

Types & varieties

Standard latch springform

The common type; reliable for most cakes, may need foil for water baths.

Leakproof / glass-base

Improved seal (silicone gasket or raised base) that resists seepage.

Mini springform set

Small individual pans for single-serving cheesecakes.

How to use it

Seat the base in the band, close the latch firmly, and confirm there's no gap before pouring. For runny batters, line the base with parchment for cleaner release and easier transfer. After baking and cooling, run a thin knife or offset spatula around the inside of the band first, then release the latch and lift the ring straight up so the cake stays put on the base.

Confirm the latch is fully closed and the base is seated before filling
Loosen the cake from the band with a thin knife before popping the latch
Cool cheesecakes fully (ideally chilled) before releasing for clean sides

Baking cheesecake in a water bath

Cheesecakes bake best in a water bath, which keeps the heat gentle and prevents cracks — but a springform's seam will let water seep in unless you protect it. Wrap the outside of the pan in two layers of heavy-duty foil (or set it inside a larger pan or roasting bag) before lowering it into the hot water. Bake until the center still jiggles slightly; it firms as it chills overnight.

Common uses

Classic baked cheesecakesDelicate tortes and flourless chocolate cakesDeep-dish tarts and quichesNo-bake icebox and mousse cakesLayered ice-cream cakesTall, tightly molded savory bakes