Discover the ultimate collection of delicious Springform Pan recipes, perfect for all your baking needs this season.

"This cheesecake is so indulgent but so light and fluffy. The brown butter and brown sugar adds more depth of flavour. If you don’t have a food processor, you can crush the biscuits using a mortar and pestle." - Carina La Delfa Begin this recipe a day ahead. You’ll need a 24.5cm springform pan.

One taste and you'll know why this classic New York cheesecake recipe has a cult following. Our recipe includes tons of tips and guidance to help you make the best homemade cheesecakes.

Als u graag voor elk detail van uw huis zorgt en op de hoogte bent van producten die uw leven aangenamer maken, koopt dan Springvorm Pan Quid Silik One Blauw Plastic (29 x 24 cm) (Pack 6x) voor de beste prijs. Geschikt voor: Vaatwasser Kleur: Blauw Materiaal: Plastic Eigenschappen: Geschikt voor afwasmachines Geschikt voor de Oven Stuks: 6 Stuks Afmetingen ong.: 29 x 24 cm

I've seen photos of this cake on Pinterest and Instagram for years and was always curious about it. It's a very eye catching cake and t...

Makes 1 (8-inch) loaf

Rich and decadent Italian ricotta and almond cake. Easy to make, and gluten-free!

Omas saftiger Pfirsichkuchen mit Frischen Pfirsichen aus der Springform ist schnell und einfach gemacht und schmeckt herrlich! Der beste Obstkuchen!

This deep-dish quiche is a hearty, flavor-packed meal in a pan. There are a few culinary tricks built into the recipe, like making a very stable cream cheese dough that — in an unusual twist — has eggs in it, and plenty of chilling and pre-baking. The result is a showy, lightly eggy, deeply satisfying meal that’s worth every moment of effort.

Make your holidays extra special with these traditional Italian homemade panettone, in a small and fun muffin shape

Adapted from The New York Times Notes: Plan ahead! This takes time to make and bake and chill — it must chill for at least 4 hours, preferably overnight, before serving. You'll need a 10-inch springform pan for this recipe. Ricotta: You must use whole milk ricotta here. Low-fat will leave the cheesecake with a gritty texture. Calabro brand, sold at Whole Foods, is nice. If you are serving this the same day you are making it, bake it first thing in the morning. As noted above, this can be made a day in advance. Bring to room temperature briefly before serving. Fresh ricotta versus not: Fresh is best. My mother always uses fresh, but keep in mind you will need three pounds, which can get pricey. Most recently I made two using standard grocery store ricotta, and I still thought it was completely delicious, but several commenters have not had success with non-fresh ricotta, so I am advising to use fresh ricotta only here. Cooking times will vary dramatically depending on your oven, the pan you are using for the water bath and what type of fresh ricotta you are using. Start checking at 1 hour and 15 minutes. The cookie crust is more of a cookie dusting than a crust — it melts into the cheesecake making it almost undetectable. It's a subtle touch, but still really nice. Use whatever cookie you like, but I highly recommend the Jules Destrooper butter waffles if you can find them. This is what my mother always uses and what I use now, too. They are made of all good things — flour, butter, sugar, eggs, vanilla, salt, baking soda — and they are delicious to boot. You also could skip the cookie coating all together for simplicity. If you have a Thermapen (highly recommend!), use it to test the temp of the cheesecake, and remove it when it reads 150-155ºF. I have never done this, but the next time I make this, I'm tempted to skip the water bath, and bake the cake on a rimmed sheet pan at 350ºF for about an hour — I've seen a number of recipes that skip the water bath without issue.

A thick and creamy milk pie made with semolina. Served with honey and cinnamon for a filling and delicious sweet treat!

Borrowing from the Basque style, this burnt cheesecake recipe is virtually impossible to mess up. Plus, you can make it a day in advance.

This souffle cheesecake is light as air with a cheesy, creamy, lemon soufflé filling topped with a divine raspberry sauce that’s sweet and slightly tart. The perfect light dessert for any occasion

Der Key Lime Pie ist eine amerikanische Spezialität nach einem einfachen Rezept. Vor allem im Sommer schmeckt das feine Dessert sehr erfrischend.

264K views, 3.9K likes, 53 comments, 1.1K shares, Facebook Reels from Kookmutsjes: BISCOFF STRAWBERRY CHEESECAKE #biscoff #strawberry #cheesecake #recipe #food #cake #fy #tiktokfood #fyp #foryou...

A crunchy but also luxuriously moist apple cake is topped with a velvety maple ginger custard sauce with a hint of spiced rum. For the custard maple and fresh ginger is steeped in the milk. This really brings out the warmth and spice and highlights the tartness of the apple in the cake.

Adapted from Scandilicious Baking by Signe Johansen A few tips: You can use blanched or unblanched sliced almonds. Either will work fine. I toasted mine, which were a mix of the two, in the oven while I was putting together the cake batter. They'll take about 8 to 10 minutes 325ºF (160ºC), stirring them once or twice during baking so they toast evenly. After melting the butter for the cake batter, you can use the same pot again for making the caramel-almond topping. So no need to wash it in between. Yay for less dishes! In step #5, you could sift the dry ingredients over the whipped eggs when folding them in, to disperse the ingredients, to avoid lumps. I didn't have any issues, but that's extra-assurance, if you'd like to be more careful. The topping is quick to put together and should be done as the cake is baking. Ideally it should still be warm when you're ready to spread it over the cake and if it cools down, you can gently rewarm it before you spread. (The heat of the just-baked cake will help it spread, too.) People often ask how to remove a cake from a springform pan to slide it on a serving platter. This is a fairly sturdy cake, once cool, so you can use a wide spatula to slide the cake from the bottom of the pan, and pull the paper off, before transferring it to a cake plate. Alternatively, you can invest in a glass-bottom springform pan.

Marquesa de Chocolate is a Venezuelan chocolate no-bake dessert that is made up of layers of cookies alternating with a homemade chocolate pudding.

Copy Rachel and Chandler with this delicious recipe

Saftiger Nougatkuchen - Ein schneller einfacher Nougat Kuchen aus der Springform! Der beste Kuchen mit Nuss Nougat, gemalenen Haselnüssen und Schokolade!

Nanaimo Cheesecake is everything you would find in the  original bar, but made into a crisp and tasty cheesecake crust.

This Ube Cheesecake is a delicious dessert that combines traditional Filipino flavors with the creamy decadence of a classic cheesecake. This delectable treat features a luscious and velvety ube filling on a buttery graham cracker crust.

Grandma's German peach cake with fresh peaches is quick and easy to make and tastes delicious! The best authentic recipe for German Peach Kuchen

Recette du namandier gâteau aux amandes à la texture fondante et riche en amandes (pour un moule de 15 - 17,5 cm - 6-8 parts)

This Easy Condensed Milk Cake made me fall in love with condensed milk even more. My Condensed Milk Cake is unbelievably buttery, moist and dense. It is sweet enough to satisfy your cravings and the texture is to die for - that is, if you bake it just right! So this Condensed Milk Cake is

Looking for a smooth and creamy cheesecake? Look no further than this recipe; it's our best ever!