Wednesday, February 9, 2011

Frieling Nonstick 9" Glass Bottom Springform Pan Review

Isn't this a beautiful pan?  I was given the opportunity to review a product from one of CSNStores 200+ stores, and I chose this cheesecake pan.  I have been wanting to make a homemade cheesecake for a long time, but I didn't own a springform pan.  I was so excited when this pan came in the mail. I knew I could make an awesome cheesecake, and I was right!  The only thing that I didn't like was that my cheesecake split while it was cooling.  Has this happened to you, and does anyone know how to keep it from happening in the future?  The first picture is what the cake looked like right out of the oven.  The second picture shows what happened after it cooled for a bit.


Looks delicious, right?
 Ingredients
  • 1 1/4 cups graham cracker crumbs
  • 1/4 cup butter, melted
  • 5 (250 g) packages PHILADELPHIA Brick Cream Cheese, softened
  • 1 cup sugar
  • 3 tablespoons flour
  • 1 tablespoon vanilla
  • 1 cup sour cream
  • 4 eggs
  • 1 (19 ounce) can cherry pie filling

Directions

  1. Heat oven to 325 degrees F if using a silver 9 inch springform pan (or to 300 degrees F if using a dark nonstick 9-inch springform pan). Mix crumbs and butter; press firmly onto bottom of pan. Bake 10 minutes.
  2. Beat cream cheese, sugar, flour and vanilla in large bowl with electric mixer on medium speed until well blended. Add sour cream; mix well. Add eggs, one at a time, mixing on low speed after each addition just until blended. Pour over crust.
  3. Bake 1 hour 10 minutes or until center is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight. Top with pie filling before serving. Store leftover cheesecake in refrigerator. 
 The pan worked perfectly for this recipe.  The cake separated from the sides of the pan easily, and when I released the clasp, the pan came off perfectly.  I loved the glass bottom, because it made it super easy to serve the cheesecake.  There was no transferring it to a serving dish...it was already on one, which is dishwasher safe. I would recommend this pan to anyone looking to make a cheesecake.
**I received this pan free of charge from csnstores to review and keep.  The opinions expressed are my own, and we not influenced in any way.  I was not required to write a positive review, but how could I not when I love the product so much?

5 comments:

Tammy said...

I does look really good. I haven't made a cheese cake is a very long time but I seem to remember mine doing the same thing. So I don't know why it happens. Still looks like it will taste great.

Trish said...

It tasted as good as it looked!!!

lee said...

yummy!

Mizé said...

Looks sooo yummy :)
Recently, I baked cheesecake for the first time..and I´m in love with the recipe :)
The pan looks really good too, practical and with a glass bottom cakes come out perfectly.
Good week.

Tara Beaulieu said...

It looks perfectly yummy! I have no idea why they crack like that but I'm sure it doesn't affect the taste, lol!