Norpro Silicone Springform Pan with Glass Base, 9"

Like that there's no metal. Good size and value. Glass bottom is convenient for cutting and being able to cleanly take food off and easy to clean. Quality product. There was some leakage, but I was making a cheesecake from scratch that has butter in the graham cracker crust I made, its hard to find something 100% leakproof under those circumstances. This has more to do with Amazon, but they sent me one that had clearly been used and not even cleaned well. Fingerprints all over the glass bottom and a coating on the inside. They 100% made it right and sent me a replacement in less than 24 hours, so no harm.

First, I must say having reviewed many silicone baking items, I always see reviews of folks who pick them up as they would metal. I do not consider this the fault of the user as many do not come with instructions telling one not to. That said, silicone is a wonder baking product as nothing sticks--but it feels like rubber, so if you pick up a baking pan or even this from the top only, you'll do your finished product a disservice. So why use it? You don't even have to grease anything silicone--stuff slides out LIKE BUTTAH. Nothing sticks! (Don't forget this has a glass bottom...if you need to grease a metal pan, you'll need to grease that part too) So how does this change your cheesecake? It's amazing. A springform pan, first of all, allows you to have a regular round pan, then unhinge the spring on the side and it releases the side. However, metal pans usually offer lots of sticking with it and make it hard to use a knife to separate the cake sides from the pan. Then, what do you do once you release the sides? An ugly metal springform pans means the bottom is still stuck to the grey metal. Not lovely for serving. With this pan you can serve your cheesecake (or whatever you use it for) ON the glass it bakes on!! Also, because the glass is smooth rather than ridged, it is perfection in slicing. So here's the deal--slide it into and remove it from the oven by supporting the BOTTOM. Do not grip it from the top of the springform pan. That won't allow it to keep its shape as it should I love this...And unlike a metal pan that takes up a full drawer this can be squashed in a drawer! It bends! The recipe on the box is actually my secret cheesecake recipe (close to it). Few know that if you use sour cream you'll get the lightest and fluffiest cheesecake ever--not pasty at all. To die for. Impressive they got that! There goes my secret ingredient!

A bit of background to start: I hate non-stick cookware. The coating always starts to flake off after a bit of use and I can't imagine that eating that stuff is good for you. For most types of cookware you can usually find a stainless steel alternative (aluminum also worries me), but not springform pans! Then we found this. It's great! Works just like a normal springform pan, but the silicone edge actually gives it a few advantages: it's way more waterproof than the metal pans, the flexible edge means that you can more easily detach whatever you baked from the side of the pan (with metal pans I would always have to use a knife to cut around the edge, which causes the non-stick coating to flake off even faster!) and when you just want to get out that first piece you can open it a little bit to remove the piece without having to pull the whole thing off. It also goes in the dishwasher very easily, and because it holds water better you can soak it in the sink first. Love this thing! We ended up buying two.

We just baked our first cheesecake in this pan. It's a great pan in many ways: It's not a tin-coated cheapie that will rust and stain your cheesecake, it doesn't have any non-stick coatings that will eventually wear off and potentially get in your food, and the outside peels off from the cheesecake very cleanly. The only thing to watch for, and it's one that many people here have already mentioned, is that it can leak butter so put a baking sheet under it. I know for a fact that the problem wasn't that we hadn't cleaned the groove properly, as this was the cake pan's maiden voyage so it was perfectly clean. Otherwise, we like it so far. Edit: On our second cheesecake we had no butter leak. It was a different recipe, and this one had less butter in the crust than the previous, leaky, recipe. Leaking may only happen with recipes in which an excess amount of butter is called for in the crust.

This is a very nice springform pan, but does have a couple flaws. I liked that the silicone edging removed easily and cleanly, producing a beautiful cheesecake. The glass allows you to cut and serve without worrying about ruining the surface, and it washes easily in the dishwasher. I used this pan to make a cheesecake with butter and graham cracker crust. When I was trying to build the crust up along the wall, the flexibility of the edging made it difficult to keep the crust in place. The edging deformed too easily and the crust tended to collapse if I tried to build it up higher than 1.5 inch or so. Additionally, when I baked the crust I placed a cookie pan underneath; I'm glad I did because the butter in the crust baked out of the crust, and leaked out of the springform pan. My crust was fine, but anyone wanting to use a hotwater bath should be forewarned that the pan may leak. All in all, a really nice pan for a great price. If I were using it more frequently or was pickier about my chesecakes, the leakiness and flexibility might bother me more.