Kuhn Rikon PushPan

I make cheese cake often since I LOVE it. And I have three springform pans a 10", a 9" and a 7". One of my recipes calls for the cake to be baked in a hot water bath but first the pan must be wrapped in a double layer of heavy-duty aluminum foil to keep the water from seeping into the cake. I've made this cake a half dozen times and the foil wrapping is such a pain in the butt and also if you do not do it correctly, the water seeps in making the cake a soggy mess and wasting a lot of very expensive ingredients.

I saw in a catalog a new-fangled cheesecake pan that did not have the spring latch on the side. It has a rubber gasket rimming the pan bottom to seal it tight. To remove the cake it said to place the pan on top of something sturdy that was taller than the cake pan and then push down on the sides of the pan. No need to use a knife to loosen the edges one little push and the pan bottom with the cake on it would slip right out. I doubted that this would work but still I wanted to try it and so I ordered the Kuhn Rikon PushPan on amazon.com for $30.

I was very nervous about using this pan and so I first tested it with a normal (no hot water bath) cheesecake. I made the recipe posted below. The pan worked just as they said it would cake slipped right out. Even better there was no dripping of butter onto the bottom of my oven. Loved that. One problem however I ordered the 9" pan and made the same recipe I've been using in my old springform 9" pans for 30 years. The Kuhn Rikon pan was too small to hold all the batter so I put the overflow into a small bowl and baked it too.

The yesterday I got brave and decided to test its water-tight claim. Made the chocolate-swirl cheese cake that gets baked in the hot water bath 4 cream cheese $8; sour cream $2, and sugar, eggs, chocolate an expensive endeavor. Once again though the 9" recipe I have made many times before did not fit in this pan. The overflow this time almost filled my 7" cheesecake pan. But both cakes looked great when I took them out of the oven. Then the waiting three hours to cool and then the overnight refrigeration.

I could not wait until suppertime and so I decided to have a piece for breakfast. Cake slipped easily out of the push pan and wonder of wonders the cake was not soggy or wet at all.

So the pan works it's just not big enough for normal 9" recipes. Rather than try to redo all my 9" cheesecake recipes, I am going to write to the company and ask that they exchange this one for the 10" pan.... or give me my money back. I like the pan just not the size.

I am an accomplished baker; I bake everyday and am currently working on a cookbook. I have made hundreds of cheesecakes using a traditional springform pan. Whenever I make cakes using a water bath I have always wrapped the pan in 2 layers of foil. This has always worked for me.

I was excited to try the new Push Pan and did so for the first time yesterday. I made Junior's New York Cheesecake. You cannot imagine how disappointed I was when I removed the ring from the Push Pan. The base of my cheesecake was entirely WET! All around the sides, where the red silicone ring is, was completely drenched!

I followed the instructions completely; pushed down the base into the pan, made sure it was secure and even. The cheesecake came out delicious, however, the crust was soggy; I do not recommend this pan to be used without wrapping it well in foil before putting in a water bath.

However, I must say that the unmolding of the cake was very easy and the sides were nice and smooth; the bottom wet, but smooth...

Buyer, beware. If you do decide to buy this pan, WRAP the pan with foil in the traditional manner!!!!!

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I purchased this pan and made a Mocha Cheesecake first thing, I love this pan! It didnt leak at all and the cheesecake came out perfect. The cheesecake didnt stick at all but I used spray crisco on it first. I highly recommend it!

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I used this for a really squidgy chocolate cake and a Vanilla & Ginger cheesecake. I didn't trust it at first so I ran water into it and nothing leaked so I dried and greased it an hoped for the best.

It worked perfectly. I'd love this in different shapes such as a PushPan Heart Shape.

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Customer review from the Amazon Vine Program 9" pan

I have a large collection of well used springform pans from cheap tinned steel to LaForme's expensive "leak-proof" enameled steel. They all get the job done but leak. Even double wrapping the bottom of those pans with heavy foil when baking cheesecakes in a water bath would be no guarantee water would not find a way in. So I was very anxious to try this pan and immediately put it to the test by baking a cheesecake in a water bath with no foil wrapping. It worked like a charm, the cheesecake was perfectly dry.

This pan also is also constructed from very heavy weight metal; 19 oz. versus a typical 9" tinned steel pan at 9 ounces. So you don't get over-baking at the edges that you do with a thinner pan. My cheese cake was evenly cooked and perfectly flat from edge to edge. Removing it from the pan was no problem and if you line the bottom of the pan with some buttered parchment it makes it easy to remove your dessert from the bottom piece.

I also used it to make a quiche and when blind baking the crust I didn't get melted fat leaking from the bottom of the pan like I do with traditional pans.

Although this pan looks like it has the exact same dimensions as a standard 9" springform pan; 9" x 3" because the bottom of the pan when fully seated rests 1/2" above the bottom you get about an 8 cup capacity versus 9 cup in a traditional springform pan. So if your favorite recipes tend to fill up your pan I would size up to a 10" or plan for a separate pan for the overflow.

I love the pan and hope at some point they also offer it in a 4" size for individual portions.