If you’ve been dreaming of the creamy, rich flavor of homemade cheesecake but don’t own a springform pan, don’t worry! You don’t need fancy tools to whip up this classic dessert.
This simple and foolproof cheesecake recipe is perfect for beginners, seasoned home bakers, and any dessert enthusiast looking to make a cheesecake sans springform.
Follow along for clear, easy-to-execute steps, helpful tips, and variations to customize your cheesecake masterpiece without compromising its signature texture or flavor. Let's get baking!
What You'll Need
Before we start, here’s a list of ingredients and tools you'll need to pull off this recipe.
Ingredients for a 9x9-inch baking dish
For the crust:
- 1 ½ cups of graham cracker crumbs
- ¼ cup granulated sugar
- 6 tbsp unsalted butter, melted
For the filling:
- 3 (8 oz) packages of cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1 cup sour cream
Optional topping ideas:
- Fresh berries
- Chocolate ganache
- Caramel drizzle
Tools You'll Need
- 9x9-inch baking pan (glass or metal works perfectly)
- Mixing bowls
- Hand or stand mixer
- Measuring cups and spoons
- Silicone spatula
Why Skip the Springform Pan?
Springform pans are often seen as the "traditional" way to bake a cheesecake, thanks to their removable sides ensuring easy release. But they’re not essential! A regular 9x9-inch baking pan can hold the cheesecake beautifully, and with a small tweak to the recipe, you can lift and serve your cheesecake with ease. Plus, most home bakers already own this kitchen staple.
No springform? No problem. You’ll still get that indulgent, dense, melt-in-your-mouth texture that everyone loves.
Step-by-Step Cheesecake Recipe Without a Springform Pan
1. Preheat the Oven
Start by preheating your oven to 325°F (163°C). Line your 9x9-inch pan with parchment paper, allowing some overhang on the sides. This will help you lift the cheesecake out of the pan effortlessly when it’s done.
2. Make the Crust
- Combine the graham cracker crumbs and sugar in a bowl.
- Add the melted butter and mix until it’s well combined and resembles wet sand.
- Press the mixture evenly onto the bottom of the lined pan using the back of a spoon or the bottom of a glass.
- Bake the crust for 8 minutes, then set it aside to cool slightly while you prepare the filling.
3. Prepare the Cheesecake Filling
- Beat the cream cheese and sugar together in a large mixing bowl until the mixture is smooth and fluffy (about 2-3 minutes).
- Add the eggs, one at a time, and beat on low speed until fully incorporated. Avoid overmixing, as this can introduce too much air.
- Mix in the vanilla extract and sour cream until everything is smooth and well blended.
4. Assemble the Cheesecake
- Pour the cream cheese mixture over the cooled crust, spreading it evenly using a silicone spatula.
- Give the pan a gentle wiggle to smooth out the top and remove any air bubbles.
5. Bake the Cheesecake
- Place your baking pan on the middle rack of your oven. Bake at 325°F for 45–50 minutes. The edges should look set, while the center will still have a slight jiggle.
- Turn off the oven, crack the door open slightly, and let the cheesecake cool inside for 1 hour. This gentle cooling process helps prevent cracks.
6. Chill Before Serving
Once the cheesecake has cooled to room temperature, transfer it to the refrigerator to chill for at least 4 hours, or ideally overnight. Chilling helps the cheesecake set and enhances its flavor.
7. Slice and Serve
Use the parchment paper overhang to gently lift the cheesecake out of the pan. Slice into squares or rectangles, top with your favorite garnishes, and enjoy!
Cheesecake Variations
One of the joys of cheesecake is that it’s a versatile dessert. Here are a few ways to get creative with this recipe:
- Chocolate Delight: Swap out the graham cracker crust for a chocolate cookie crust and top with a luscious ganache.
- Berry Overload: Add a fresh raspberry swirl by swirling raspberry jam into the filling before baking. Top with fresh raspberries post-bake.
- Lemon Zest: Enhance the cream cheese filling with 1 tbsp of lemon zest and a squeeze of fresh lemon juice for a citrusy twist.
Tips for Cheesecake Success
- Don’t Skip the Parchment Paper: Lining the pan with parchment ensures an easy release and keeps your crust intact.
- Use Room Temperature Ingredients: Cream cheese and eggs blend more smoothly when at room temperature, creating a silky filling.
- Avoid Overbaking: It’s normal for the center to jiggle slightly when you take the cheesecake out of the oven. Overbaking can lead to a dense or cracked cheesecake.
- Chill is Key: Cheesecake tastes best when it has had adequate time to chill and set. Don’t rush this step!
No Springform, No Limits
Cheesecake without a springform pan is not just possible but also completely delicious. This easy recipe ensures that you still achieve the same creamy consistency with no extra hassle. Whether you dress it up with berries, drizzle it with caramel, or keep it perfectly classic, this cheesecake recipe will quickly become a household favorite.
Happy baking, and don’t forget to save a slice for yourself before it’s all gone!
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