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If your recipe calls for a spring-form pan (cheesecake, torte, kuchen, pavlova) and you don't have one, you can improvise using a regular cake pan! ... although I have many larger sizes of spring-form pans, I wanted to cut the recipe in half for my BLUEBERRY KUCHEN (posted in pie category). I didn't have a small (6") spring-form pan, so....
(1) I turned my cake pan upside down, and lightly formed a sheet of heavy-duty aluminum foil over the bottom.
(2) Flip the pan over, and fit the semi-fitted foil into your pan ~ smoothing it as well as possible to the sides and bottom. Use your knuckles to fit it into the bottom edges (so you don't rip the foil with your nails). IMPORTANT: Make sure your foil is large enough to extend over the edges, although you can fold it over the top of the pan while baking.
(3) I sprayed the inside of the foil generously with non-stick baking spray (containing flour). But, if your recipe specifically says to NOT grease or spray the pan, leave that step out. (For example, pavlovas need to be able to grip the sides of the pan during baking)
(4) When your cheesecake (kuchen, or whatever) is done... let it rest in the pan until cool. Then, pull it gently out of the pan by the extended foil "tabs".
(5) I just tore the foil around the bottom of the kuchen, without trying to lift it off. It's ok to leave the foil under the actual cake, because you would have the bottom of a spring-form pan under there anyways.
IMPORTANT NOTE: If you don't have a cake pan with taller sides (at least 2"), use a larger cake pan than your recipe calls for!
(1) I turned my cake pan upside down, and lightly formed a sheet of heavy-duty aluminum foil over the bottom.
(2) Flip the pan over, and fit the semi-fitted foil into your pan ~ smoothing it as well as possible to the sides and bottom. Use your knuckles to fit it into the bottom edges (so you don't rip the foil with your nails). IMPORTANT: Make sure your foil is large enough to extend over the edges, although you can fold it over the top of the pan while baking.
(3) I sprayed the inside of the foil generously with non-stick baking spray (containing flour). But, if your recipe specifically says to NOT grease or spray the pan, leave that step out. (For example, pavlovas need to be able to grip the sides of the pan during baking)
(4) When your cheesecake (kuchen, or whatever) is done... let it rest in the pan until cool. Then, pull it gently out of the pan by the extended foil "tabs".
(5) I just tore the foil around the bottom of the kuchen, without trying to lift it off. It's ok to leave the foil under the actual cake, because you would have the bottom of a spring-form pan under there anyways.
IMPORTANT NOTE: If you don't have a cake pan with taller sides (at least 2"), use a larger cake pan than your recipe calls for!
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