Are you sure? The mini springform tins are quite common here. I think a few of the Chinese sites sell them too but I’m unsure of the quality. I’ve got mine from Amazon. A set of four mini ones each 4” for about $15

So today we made a family sized Roast Chicken Pie and video For my Youtube channel We had leftover filling, so I did a few extra individual pies The mini springform tins, make the pie look super sexy -more popular these days than traditional foil tins of store

Looks like a standard crust, a tiny bit of sauce, a bunch of ground meat, crust, sauce, toppings. I may try to make one. The best thing I can thing is a springform pan

Protein Streusel Cheesecake 🍰 Anzeige Nährwerte bei 9 Stk- pro Stk ⬇️ Mit Streusel: 127 Kcal | 10g KH | 14g EW | 3g F Ohne Streusel: 107 Kcal | 8g KH | 13g EW | 2g F Du brauchst (24er Springform/ ergibt ca 9 Stk): • 750g Skyr • 200g Frischkäse leic...

Mix 500g cream cheese, 150g sugar, 3 eggs, 200ml sour cream, and 1 tsp vanilla until smooth. Pour into a 20cm springform pan lined with a crushed biscuit butter base. Bake at 160°C 50–60 minutes until slightly wobbly in the center. Cool, then chill for 4 hours before serving 👽

yep, add butter then press into springform pan and bake for about 10 minutes while I put together the filling

A few people asked about my tourtière, it's baked in a 7" springform pan, with an apple corer used for the vent. Some might call it a deep-dish pie, but I like the tall straight sides and a higher meat-to-pastry ratio. 🥧🇨🇦

@13thKai @PatriotX369 @ZoeyZeva95873 @salty_fireman @LadyRoyMustang @TexasWhimsy Loki this is for you. Only tagging a few so not to shadowban … 😂😂😂😂 Ingredients for 6 people 16 ice cream sandwiches 20 shortbread cookies 1 brown sugar, divided 1 butter, divided 2 cinnamon 5 pecans 1,5 heavy cream 2 vanilla ice cream whipped cream cranberry sauce Step 1/3 Cut ice cream sandwiches in half (if taller than your springform pan, cut into quarters). Place around the springform pan in a tight ring, with the cut side facing out. Note that you should place the cake in the freezer whenever not actively working on it to avoid melting. In a medium bowl, add crushed shortbread cookies, 1/4 cup brown sugar, 1/2 cup butter. Mix until combined and press into the bottom of the pan. Place in the freezer. Step 2/3 In a sauce pan, mix together reMayning brown sugar and butter. Add pecans and heavy cream. Mix until a caramel starts to form and take off heat. Remove cake from freezer and place 1/3 of the pecans on the shortbread crust. Spread 1 pint of vanilla ice cream over the pecans. If the ice cream is melting place back in the freezer, otherwise continue with another third of pecans, followed by another pint of vanilla ice cream. Place the final third of pecans on top and place in the freezer until solid, about 4 hours up to overnight. Step 3/3 Remove cake from freezer and create a boarder with whipped cream, decorate with pecans, and remove the springform pan. Serve with cranberry sauce and enjoy!

I'm in a similar position but I think I'm going to use my big springform pan to make a giant banana cake and I'll do a whipped stable cream on top. 🤷 We shall see.

(And cheesecake texture is generally improved by freezing IME so this works pretty well, and can be really handy if you get into baking cheesecakes directly in a water bath, since springform pans can leak.)

Line the sides and bottom of the pan with strips of parchment. Warm slightly before removing from the pan. You can even use a non-springform pan this way, freeze it in the pan, turn the whole thing upside down and take a kitchen torch to it, and it slides out.

I made a terrible birthday cake this year for Martin. I was a bit in a hurry and (very) wrongly estimated that the sponge was cool enough for frosting, so when I removed the springform, the frosting just poured out. Somehow salvage it so that at least the looks of the cake were okay-ish.

My husband's (german) mother shared with me a similar recipe, we refer to it as sour cherry (sometimes apricot, peach, or plum is substituted depending on what's in season) custard tart. The crust is similar to a sugar cookie, and done in a springform pan, but the rest is quite similar to yours, and as you pointed out, it is *very* delicious. A cherished family recipe indeed.

I didn’t get parchment paper tight enough inside the springform pan , so it’s probably not going to be aesthetically pleasing, but I’m sure expecting it to taste great😂

Springform pan

A springform pan uses for torts or cheesecake or even for making and aging cheese.

Episode 30: The 50-State Flavor Tour ​After the delicate, aromatic crunch of traditional anise-spiced biscochitos, we are pulling up a shiny vinyl stool at a historic, neon-lit Manhattan diner. Get ready for an absolute titan of American baking—a dense, silky, and towering masterpiece that has set the gold standard for decadence worldwide: The Authentic New York City Junior’s-Style Cheesecake. ​If you think you’ve had cheesecake, wait until you experience a true, scratch-made New York masterpiece. Unlike its lighter, fluffier European cousins or the gelatin-set unbaked versions, a real New York cheesecake is fiercely dense, rich, and smooth. It doesn't rely on heavy fruit toppings or flashy chocolate swirls to hide behind; it stands completely on its own merit, boasting a heavy, velvety texture, a beautifully browned top, and a signature, tangy-sweet punch that has drawn late-night crowds to Brooklyn and Broadway for nearly a century. ​ While cheese-based cakes date all the way back to ancient Greece, the modern New York style was born in the 1920s when legendary restaurateur Arnold Reuben (who also invented the Reuben sandwich) fell in love with a cheese pie served at a dinner party and began experimenting with cream cheese. A few decades later in 1950, Harry Rosen opened Junior’s in Brooklyn, perfecting a formula that would become a global obsession. By using massive amounts of premium cream cheese, fresh heavy cream, and a unique baking technique, New York bakeries created a dessert that perfectly mirrored the city itself: bold, uncompromising, and unforgettable. It quickly became the ultimate late-night diner tradition across the five boroughs. ​ Achieving that signature, ultra-dense yet velvety New York texture requires precision, patience, and a flawless water bath: ​The Sponge Base: Forget the standard graham cracker crust. A true, old-school New York diner style features a razor-thin, buttery layer of scratch-made yellow sponge cake pressed into the bottom of a springform pan. ​The Heavy Batter: The filling is a magnificent mountain of high-fat cream cheese, heavy cream, fresh eggs, sugar, a splash of vanilla, and a crucial touch of fresh lemon juice to cut through the richness and provide that iconic, bright tang. It is blended slowly to avoid whipping too much air into the batter. ​The Water Bath (Bain-Marie): The pan is wrapped tightly in foil and placed into a large roasting pan filled with boiling water. This gentle, indirect steam heat ensures the cake bakes completely evenly from the edges to the absolute center, preventing cracks. ​The Slow Cool: This is where amateur bakers fail. A real New York cheesecake is baked until it has a slight, golden-brown crown, then the oven is turned off, and the cake is left inside with the door cracked for hours. This slow cooling process creates the legendary, dense, and velvety mouthfeel. ​ It is a masterclass in pure indulgence. The moment your fork glides through the dense, heavy cake, you can feel the richness. The first bite is incredibly smooth and velvety, coating your palate with a sweet, luxurious dairy flavor that is immediately balanced by a sharp, refreshing tang from the lemon juice and cream cheese. It finishes with the soft, comforting bite of the buttery sponge base. It appeals to anyone who loves classic, traditional, back-to-basics baking where flawless technique transforms simple ingredients into pure royalty. ​ To cut through the intense, velvety richness of the cream cheese, nothing beats a hot, steaming mug of bitter, dark-roast Gotham blend black coffee or a clean, sharp double shot of espresso. ​ ​Next stop… we’re heading south down the coast to the beautiful, sweeping barrier islands and historic pine forests of North Carolina for a vintage, coastal citrus dessert that is an absolute legend of the Southern outer banks!

Looks like a springform pan.

Springform pan

Springform baking pan