Most people bake cheesecakes using a springform pan. The springform pan is a pan that that has a clip on the outside that lets you “open” the pan up when the cheesecake is done baking. The purpose with it is to be able to just remove the pan from the outside – not to flip the pan over in order to remove the cheesecake.
This is done because a cheesecake isn’t really a normal cake. They can actually be considered more of a torte or custard pie. This means that they’re a bit more fragile than a cake and might not survive the ordeal of being flipped and dropped out of a pan – however gently you might be able to do it.
So for many years, a springform pan was the height of cheesecake baking technology. And yes, there is such a thing as that!
The problem that comes about with that technique is that, due to the nature of the springform pan, water can seep into the cheesecake. There’s a water bath that is used to bake the cheesecake evenly and keep it moist at the same time. Since the springform pan doesn’t close completely outside of the cheesecake, water has a tendency to seep in, no matter how tightly you wrap the cake with aluminum foil.
Well, we’ve come up with a simple yet clever solution. Our engineers thought, “why not keep the water bath separate from the cheesecake?” They came up with the Cheesecake Moat – an awesome invention that allows for the best of all worlds.
There’s a moat, or outer rim that allows for the water bath that bakes the cheesecake evenly. Being contained in this “moat”, the water bath can never, ever seep into the cheesecake. This allows it to bake evenly and not develop cracks.
So many people have been raving about our product that they’ve thrown away their springform pan! If you plan on baking several cheesecakes, it’ll pay for itself in no time. Please check around the rest of our site and see for yourself. Many people love our product and we hope you do too!
So just say no to the springform pan and say hello to the Cheesecake Moat!