Home › Home & Kitchen › Kitchen & Dining › Bakeware › Springform Pans How to Use a Springform Pan Published: July 8, 2026 · Updated: July 8, 2026
Clamp the base into the ring, and for anything wet like cheesecake, wrap the outside in foil and set it in a water bath so nothing leaks or dries out. Release by running a knife around the edge, then unclip the ring and lift it away, leaving the cake on the base.
Recommended Latch the base in, foil-wrap and water-bath wet batters, and release by knifing the edge before you unclip the ring — A springform pan has a removable side that unclamps so you can free a delicate cake without flipping it, and using it well is about the seam and the release. Set the base in the ring — many bakers flip the base so there's no lip to fight — and latch the spring closed. The seam between base and ring is never fully watertight, so for cheesecake and other liquid batters baked in a water bath, wrap the outside base and sides in a double layer of heavy foil (or set the whole pan inside a slightly larger cake pan) to keep water out and batter in. Grease and line the base with parchment so it releases cleanly. When it's baked and cooled, run a thin knife or offset spatula around the inside edge to loosen the sides, then unclip the spring and lift the ring straight up and off, leaving the cake on the base. To serve off the base, chill the cake first, then slide it onto a plate.
