Wayne Boatwright wrote:
>
> On Wed 28 May 2008 08:17:27p, sf told us...
>
> > On Thu, 29 May 2008 01:57:47 GMT, Wayne Boatwright
> > > wrote:
> >
> >>If you're using a springform pan,
> >>be sure to wrap the outside in a double layer of foil, as the butter may
> >>seep out during the early stages of baking.
> >
> > I use springform pans for cheesecake, no need to wrap them in foil....
> > maybe mine are tighter, but they are old and I didn't break the bank
> > buying them. I think I may have purchased them from Cost Plus - 30+
> > years ago.
> >
>
> I only suggest that because I have had them leak butter if there are no
> crumbs. It was messy.

I always put my springform pan on a regular baking sheet for any
possible containment. A friend of mine once made a cheesecake and bumped
the springform latch when moving the pan to the oven - not pretty. I've
taken to putting a parchment paper disk in the bottom of the pan since
I've found it difficult to separate the cheesecake from the bottom of
the springform pan at times. The side ring normally isn't a problem.