Yes, it is a good idea to use springform pan to make icecream cake, cheesecake and brownies. You can use this pan if you are planning to make a big cake as the pan is quite big.
By eleen koh on May 1, 2014
From top edge to bottom edge, it is 3 inches. Due to the base protruding into the surround, the usable depth would be 2 and half inches. Highly recommended. Cheers, Aussiechick
By aussiechick on May 17, 2015
I simply doubled my favorite recipe. It was a no-bake recipe. I have not baked a cheese cake in this pan yet. No Bake Chocolate Cheesecake …
I simply doubled my favorite recipe. It was a no-bake recipe. I have not baked a cheese cake in this pan yet. No Bake Chocolate Cheesecake
Ingredients 7 ounces, weight Crushed Cookies 4 Tablespoons Unsweetened Cocoa Powder ¼ cups Butter, Melted 16 ounces, weight Cream Cheese, Softened 3-¾ ounces, weight Powdered Sugar 1 teaspoon Vanilla Extract 5-¼ ounces, weight Bittersweet Chocolate, Chopped 5-¼ ounces, weight Semisweet Chocolate, Chopped ½ pints Whipping Cream ¼ cups Unsweetened Cocoa Powder, For Dusting (optional) or, The Devils truffle topping Preparation Instructions In a medium mixing bowl, stir together cookie crumbs, cocoa powder and butter. Stir until all combined. Press firmly onto the bottom of a springform pan. Set aside. In a large mixing bowl, beat cream cheese for 1 minute, until smooth. Add powdered sugar and beat again. Add vanilla extract and mix again. Melt chocolate over a double boiler. Let cool slightly. With your mixer on slow speed, add the chocolate into the cream cheese mixture, pouring slowly. Whip the cream until stiff peaks form. Fold in gently to chocolate and cheese mixture. Pour the filling over the crust. Refrigerate for at least 8 hours, preferably overnight. When the cheesecake is set, run a sharp knife around the edge to loosen from the pan. Gently open the latch and release the cheesecake. Before serving, dust with cocoa powder and garnish. The Devils Truffles Ingredients 10 ounces bittersweet chocolate, chopped fine 3 tablespoons unsalted butter 1/2 cup heavy cream 1 tablespoon light corn syrup 1/4 Cup Captain Morgan's Tattoo Rum
Directions Place the 10 ounces of chocolate and butter in a medium size glass mixing bowl. Microwave for 30 seconds. Remove and stir, and repeat this process 1 more time. Set aside, or place glass bowl over a smaller pan of boiling water that has been removed from the heat, stirring until melted. Heat the heavy cream and corn syrup in a small saucepan over medium heat until simmering. Remove from the heat and pour the mixture over the melted chocolate mixture; let stand for 2 minutes. Stir gently until all chocolate is melted and mixture is smooth and creamy. Stir in the rum. (Here I normally place the chocolate mixture in a large squeeze bottle, because I use candy molds to make my truffles.) Otherwise, you can pour it into a small 8 x 8 glass baking dish, and Refrigerate for1 hour. After one Hour, use a small ice-cream scoop and shape truffles into balls. Refrigerate until you are ready to dip the truffles. Melt 8 ounces of chocolate into a medium mixing bowl until it reaches 90 to 92 degrees F; do not allow the chocolate to go above 94 degrees F. If you do, the coating will not have a nice snap to it when you bite into the chocolate. Remove the truffles from the refrigerator and shape into balls by rolling between the palms of your hands. Use powder-free vinyl or latex gloves, if desired. Coat the inside of candy molds with melted chocolate. Refrigerate the candy molds to harden the chocolate shell. Fill the chocolate shell 3/4 full with truffle mixture, and Refrigerate, or freeze for 5-10 minutes. Once set, finish filling the chocolate molds with melted chocolate to seal truffles. Refridgerate until hardened. Once the truffles are set, remove from the molds and put in paper candy cups. Refrigerate in air tight container. Remove from Refrigerator at least 1/2 before serving.
By Teri J. on July 10, 2013