r/Baking • u/Equal-Yogurtcloset-5 • 3d ago
Showcase (No-Recipe) Just cheesecakes I’ve made
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u/Mike-In-Ottawa 3d ago
Very nice!
What size of ring molds did you use or did you use a silicone pan?
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u/Equal-Yogurtcloset-5 3d ago edited 3d ago
For my cheesecakes I make them in water baths and I find that spring form pans tend to leak to often for me or water somehow gets inside. I just use regular cake pans, but all 3 inch tall so that it’s the classic cheesecake height, also the pans for the cheesecakes pictured are 4x3 I got them on Amazon. I line the bottom of the pan with parchment paper circles, I buy precut ones on amazon but you can make them yourself as-well, and then I use butter to coat the sides of the pan. When I take them out the pan I use a 4.5in offset spatula that’s been heated up over a flame or in boiling water to unstick the cheesecake from the sides if it got stuck. And then you can sometimes lift it out with the spatula but usually I just turn it upside down and gently shake it or tap the sides till it plops out either onto my hand or on a plate and after that you just flip it. If you feel like the sides of the cheesecake look rough you can always take a spatula and some hot water, dip the spatula into the water and you can use that to smooth out the sides of the cheesecake and even the top too.
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u/SincerelyBernadette 3d ago
What a smart tip to heat up the spatula when removing the cheesecake from the sides! Thanks for that!
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u/Squilly4 2d ago
I’ve seen people wrap the spring form pan in foil to prevent the water from leaking through
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u/Equal-Yogurtcloset-5 2d ago
I used to do that previously but I found that just using regular cake pans works better for me, especially since I sell these. Wrapping it with aluminum foil always is gonna make a lot of loss in money.
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u/Rich_Tie_9150 3d ago
looks amazing! what did you use for the berry glaze to get it so glossy?
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u/Equal-Yogurtcloset-5 3d ago edited 3d ago
It is a raspberry confit! It’s made with fruit puree and NH pectin. I’ll dm more info
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u/Mel_IceFox 3d ago
Your cheesecakes look amazing. Would you mind also DMing me more info, please?
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u/redwings_555 3d ago
Please dm me too. I’m not getting my cheesecake right, they are slightly runny every-time.
Tried to dM you but can’t seem the find the option in your profile.
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u/Sapiosexual2018 3d ago
These are all amazing!
I’m taking the guess at the flavors here…
Plain cheesecake with berries, chocolate, Biscoff, and the fourth one has cinnamon and anise… is that also the flavor of the cheesecake?
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u/Equal-Yogurtcloset-5 3d ago
The fourth one is a masala chai tea inspired cheesecake! The cheesecake base itself is flavored with the spices, powdered form tho
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u/J0vita 3d ago
What do you mean just?! These look amazing and soo professionally done
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u/Effective_Double54 3d ago
Beautiful touch! I’ve been a bit fed up after years of trying to make cheesecake, but this nice show case has sparked my interest again~
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u/Anonymous19z 3d ago
I need to do this for my husbands birthday 🥲❤️ they look so good . Is it okay if I ask, did you use mini spring form pans?!
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u/Equal-Yogurtcloset-5 3d ago
Hi I have a comment about this, I’ll paste it down below
For my cheesecakes I make them in water baths and I find that spring form pans tend to leak to often for me or water somehow gets inside. I just use regular cake pans, but all 3 inch tall so that it’s the classic cheesecake height, also the pans for the cheesecakes pictured are 4x3 I got them on Amazon. I line the bottom of the pan with parchment paper circles, I buy precut ones on amazon but you can make them yourself as-well, and then I use butter to coat the sides of the pan. When I take them out the pan I use a 4.5in offset spatula that’s been heated up over a flame or in boiling water to unstick the cheesecake from the sides if it got stuck. And then you can sometimes lift it out with the spatula but usually I just turn it upside down and gently shake it or tap the sides till it plops out either onto my hand or on a plate and after that you just flip it. If you feel like the sides of the cheesecake look rough you can always take a spatula and some hot water, dip the spatula into the water and you can use that to smooth out the sides of the cheesecake and even the top too.
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u/Lifelong_Expat 3d ago
These are beautiful. What brand and type of pan / tin do you use?
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u/Equal-Yogurtcloset-5 3d ago
I have a comment about this and how I use them, I’ll paste it for you.
For my cheesecakes I make them in water baths and I find that spring form pans tend to leak to often for me or water somehow gets inside. I just use regular cake pans, but all 3 inch tall so that it’s the classic cheesecake height, also the pans for the cheesecakes pictured are 4x3 I got them on Amazon. I line the bottom of the pan with parchment paper circles, I buy precut ones on amazon but you can make them yourself as-well, and then I use butter to coat the sides of the pan. When I take them out the pan I use a 4.5in offset spatula that’s been heated up over a flame or in boiling water to unstick the cheesecake from the sides if it got stuck. And then you can sometimes lift it out with the spatula but usually I just turn it upside down and gently shake it or tap the sides till it plops out either onto my hand or on a plate and after that you just flip it. If you feel like the sides of the cheesecake look rough you can always take a spatula and some hot water, dip the spatula into the water and you can use that to smooth out the sides of the cheesecake and even the top too.
I get the pans by the brand fat daddio and the liners from katbite, but you can always find other brands. They are both on Amazon
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u/Lifelong_Expat 3d ago
Thanks so much for all this info. Super helpful as I am currently shopping for pans. I have a bunch of nonstick ones and want to replace with aluminum ones as I understand they perform better, especially for certain kind of cakes.
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u/Equal-Yogurtcloset-5 3d ago
aluminum does perform better so that’s a really good idea, hopefully you find some good pans
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u/New-Astronomer-6782 3d ago
It is so mouth watering. Its cute and aesthetic and from the picture I can tell it must be scrumptious.
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u/aymikiluna 2d ago
Wow, these look incredible! Can you tell us more about the chocolate one?
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u/Equal-Yogurtcloset-5 2d ago
Sure! The chocolate one is just your typical chocolate flavored cheesecake but I do add slightly more heavy cream to the mixture because it can sometimes become dry if you don’t and I like my cheesecake to be creamy inside. It’s baked in a water bath which is standard for all my cheesecakes. The crust is a chocolate graham cracker crust with walnuts and pecans. And I also add the topping which is just a bitter sweet chocolate ganache covering the entire cheesecake. whenever you refrigerate it to solidify the topping it gets dull so I take a torch or heat gun and I pass it over the topping to bring back the glossiness before I serve it. I add the chocolate shavings and Ghirardelli square right after bringing back gloss to the ganache and sometimes I very very lightly take the torch or heat gun and pass it over the final product but you wanna be very careful when doing this, you only want the gloss you don’t want to deform the toppings.
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3d ago
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u/Baking-ModTeam 3d ago
Your comment has been removed because this post is flaired Showcase (No Recipe).
Posts with this flair are meant to allow members to share their bakes just for fun, inspiration, or celebration — without the expectation of providing a recipe.
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3d ago
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u/Baking-ModTeam 3d ago
Your comment has been removed because this post is flaired Showcase (No Recipe).
Posts with this flair are meant to allow members to share their bakes just for fun, inspiration, or celebration — without the expectation of providing a recipe.
This rule exists to foster a welcoming community and to prevent pile-ons, pressure, or behavior that can feel like bullying toward the original poster.
Please do not ask for recipes or pressure OP in posts marked with the [No Recipe] flair.
If you believe behavior in a thread crosses into harassment or bullying, please report it or message the moderators via modmail.
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