Nordic Ware Springform Pan, 7 Inch, 4 Cup Capacity

Quality pan that doesn't leak cake batters.

Made two cheesecakes, no mess, no fuss, easy-to-use panWhat did I do:Made two cheesecakes back to backDidnt grease this panWhat I like about this panQuality Build- Nice weight to itspringform design, Snug fit - no leaks!Easy releaseEasy to close and openNonstick - no PFOAsEasy to cleanWhat I DislikeNothing so far. I can recommend it.

Perfect size to fit in my 8qt Instantpot. Making a cheesecake was super easy and it removed from the pan perfectly. I think it should be priced a little less for how small it on but then again it's a specialty item and it solved my needs.

This is perfect now that I only like to make small cheesecake. It is easy to clean. I would recommend it

I made half of my normal cheesecake recipe and it fit perfectly in the pan. I'm still messing with the oven temperature. I might try to do the water bath next time. I do a water bath for my creme brulee but the baking dishes don't need to be wrapped so it's a lot easier.Anyway, even though this is not exactly 7 inches, I love the size. The top of the cheesecake did crack a little but my only concern is that the texture of the cheesecake be cheesy. I normally top the cheesecake with a sour cream mixture anyway. I do plan to try the Instant Pot method as well.I made an almond flour crust and prebaked it 10 mins so it will be saving me money not buying premade crusts.

Bought this pan for Instant Pot (pressure cooker) cheesecakes. Perfect pan. I have the IP-DUO80 (8-quart) & wondered about a 7" pan vs. an 8" (which will fit); am glad I went with the 7" b/c it seems that 99% of the pressure-cooker cheesecake recipes are written for a 7" pan. Fits nicely on the trivet that came with my IP, so it's easy to lift out (the 8" would've been challenging b/c you'd have to get an oven-gloved hand in there). Pan is well made w/ a snug fit when snapped shut. (No clue how leakproof it really would be w/ a water bath in regular oven; not a factor w/PC.) I remove the cheesecake to a serving plate after cake has chilled overnight (don't cut directly on it unless you're using a plastic knife). Bottom of pan flexes a bit as I'm mashing the graham-cracker crust down; was a little disconcerting when I made my first cheesecake but it's no big deal: now I either rest the pan on my other hand so I can apply counterpressure, or ignore it b/c it doesn't crack the crust anyway. My friend's electric pressure cooker came with a super-cheap cheesecake pan (you could push out the bottom when the pan was closed); I'm so glad I got this one & will recommend it to her b4 she has a cake-on-the-floor cooking disaster.Re: springform vs. tart-style (push-up bottom) pan: I'm an experienced baker & I still get a little nervous when handling tart-style pans; always feel like I'm two seconds away from accidentally pushing up the bottom disk. Springform is much easier to handle: important w/ pressure-cooker cheesecake b/c the PC's trivet may have metal wires that protrude upward when handles are spread apart (in the area where the handles' wire wraps around the base's wire); not sure if those wire bumps could push up a bottom disk but I'm not interested in taking that chance.

I bought this pan specifically to make a small cheesecake as the wedding cake for a young couple (the guests were served cheesecake cupcakes--not my job.) I made several test cheesecakes, and there was never a drop of water seeping in through the cracks, even when I forgot to wrap the pan in foil. I am impressed. Freezing the cheesecake before removing the rim gave me a clean surface to the sides of the cake; freezing also facilitated slicing. Great pan!

This cheesecake pan was just delivered, and I can say that this has to be the most durable cheesecake pan I have ever had. When I filled the cheesecake pan with water to wash it the water did not leak out of the bottom of the pan! I have a feeling this is going to be my go-to brand of cheesecake pans to buy!