A springform pan is a type of cookware that has sides that can be removed from the base. Springform refers to the construction style of this type of pan. The base and the sides are separate pieces that are held together when the base is aligned with a groove that goes around the bottom of the walls.
I’ve put together two easy dessert recipes that call for the use of a springform pan. The first is a cheesecake recipe and the second is an ice cream cake. Both are easy dessert recipes that are popular to make in springform pans.
New York-Style Cheesecake (Source: Chef John – all recipes)
3 tablespoons melted butter
18 graham crackers, crushed
1/4 cup all-purpose flour
1 cup sour cream
1 tablespoon vanilla extract
4 (8 ounce) packages cream cheese
1 1/2 cups white sugar
2/3 cup milk
1 teaspoon finely grated lemon zest
1 teaspoon finely grated orange zest
1. Preheat oven to 350 degrees F (175 degrees C).
2. Lightly grease the bottom and sides of a 9-inch springform pan.
3. Mix graham cracker crumbs and melted butter in a bowl until evenly moistened. Press crumb mixture into the bottom and about 1/2-inch up the sides of the springform pan.
4. Whisk flour, sour cream, and vanilla extract in a bowl. Set aside.
5. Stir cream cheese and sugar with a wooden spoon in a large bowl until evenly incorporated, 3 to 5 minutes.
6. Pour milk into cream cheese mixture and whisk until just combined.
7. Whisk in eggs, one at a time, stirring well after each addition.
8. Stir in lemon zest, orange zest, and sour cream mixture; whisk until just incorporated.
9. Pour mixture into prepared springform pan.
10. Bake in the preheated oven until the edges have nicely puffed and the surface of the cheesecake is firm except for a small spot in the center that will jiggle when the pan is gently shaken which takes about 1 hour.
When the cheesecake is done, turn off the oven and let it cool in the oven for 3 to 4 hours. This prevents any cracks from forming on the top of the cheesecake.
Chocolate Ice Cream Cake with Hazelnuts and Marshmallow Swirl (Source: Martha Stewart)
Unsalted butter, for pans
2/3 cup all-purpose flour, plus more for pans
2/3 cup sugar, divided
1/2 cup unsweetened cocoa powder
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon coarse salt
1/2 cup safflower oil
1/3 cup warm water
1 teaspoon pure vanilla extract
3 large eggs, room temperature, separated
1. Cake: Preheat oven to 350 degrees. Butter two 10-inch springform pans (or one 10-inch springform pan and one 10-inch round cake pan), and line with parchment. Butter paper; flour paper and pans. Whisk together 1/3 cup sugar, the flour, cocoa powder, baking powder, baking soda, and salt in a bowl. Mix oil, water, and vanilla in another bowl.
2. Beat egg yolks with a mixer on medium-high speed until pale and thick, about 5 minutes. Gradually add oil mixture, beating until combined. Gradually beat in flour mixture until combined.
3. Beat egg whites on medium-high speed in another bowl with clean beaters until foamy, gradually adding the remaining 1/3 cup of sugar, until medium-stiff peaks form. Fold a third of the whites into yolk mixture with a rubber spatula, then gently fold in remaining whites.
4. Divide batter between pans, and spread evenly with an offset spatula. Bake until cakes are set and spring back when touched, 10 to 12 minutes. Let cool completely in pans on a wire rack. Remove cake from 1 pan (the cake pan, if using), and crumble.
5. Marshmallow swirl: Place egg whites, sugar, and cream of tartar in a bowl set over a saucepan of simmering water. Whisk constantly until sugar dissolves and the mixture is warm, 3 to 4 minutes. Remove from heat. Beat with a mixer, starting on low speed and gradually raising to high, until stiff, glossy peaks form 5 to 7 minutes. Beat in vanilla until thoroughly combined. Use immediately.
6. Assembly: Meanwhile, stir together ice cream and hazelnuts in a large bowl. Fold in three-fourths of the marshmallow swirl and all the crumbled cake. Just barely fold in remaining marshmallow swirl, and spread over cake in the pan, swirling top. Freeze until firm, at least 6 hours and up to overnight. Remove side of the pan, and let sit at room temperature 5 minutes. Cut into wedges, and serve.
I hope you enjoy eating these delicious, easy dessert recipes even more than you enjoy making them!
For more information, check out the Top 10 Best Springform Pans of 2018.