Fat Daddio's PCC-73 Cheesecake/Cake Pan 7 x 3 Inch

If my title was confusing, I meant to say that you can quarter most recipes for 9" cheesecakes and fit them nicely into a Fat Daddio 5 by 3 inch pan. 4 blocks of cream cheese required becomes 1! This is a simple, great product. It's easy to handle. The removable bottom allows you to either press your crust on it directly or cover the circle with foil. The seal holds up both ways; no filling leaks after twelve cakes baked. Use a small glass to remove the cake after it sets. Just make sure you have something with a small rim but tall enough that it will let you remove the side walls comfortably! Washing is easy enough. I do wish they designed the top lip a little differently. It curls around and forms an area you can get water stuck in. It's minor. I hand dry after washing and rack it standing upright to allow it to drip as needed. The sticky labels do take some elbow grease to remove. I was more annoyed scratching off the side label than the bottom one, but at the end of the day neither of them touch my food and I honestly haven't thought about it after cooking my first cake. You'll have to adjust your bake times when using these smaller pans. Unfortunately, due to the small radius, you can't really use the "center jiggle" rule to help judge when it is ready. Best bet is to use an instant thermometer. If you don't have a thermometer, you'll just have to guess. You can use the "toothpick in the middle" to know when it is definitely done, but it may be overcooked a bit at that point. I think the price is reasonable at about $11.50. As long as you make sure not to poke it with metal utensils, they seem like they'll last a long time. If you buy two, you can work on a second cake while the first is setting in the fridge! These 5x3 sized pans are just the right amount for 4 reasonable sized portions or 2 really big servings. The finished 5" cheesecake also fits perfectly into a Pyrex 4-cup round container, which works out great for storing them in the fridge or freezer. I've personally only used it for cheesecake, but I can see them working for quiche, pies, or even cornbread.

OK I had to return the first pan for replacement because the insert left too much of a gap between it and the bottom of the pan. Like it didn't fit flat in the bottom. This replacement fit a little better, but in both cases there was a tight connection from the insert and the side of the pan. NOTE ABOUT LEAKING: I was a little worried about leaking, especially since it was just going on a cookie sheet (no water bath). I even used a parchment round and sprayed with a flour nonstick spray.. I recently watched videos on YouTube from Americas Test Kitchen and Alton Brown... They basically said "ALL" spring form pans leak. I don't think this push pan would be any exception. There is nothing to say this is leak proof but with a thicker cheesecake batter I had no problem. Not a drop my first time out. The prebaked crust I used vanilla wafers, butter, sugar (yum) acts as a barrier for the cheesecake batter. The trick was to really get the crust tight along the edge. I didn't have any crust along the sides this time. It baked perfectly. I tested the internal temp for doneness @155F and it turned out great. It pulled away from the sides by itself, but when out of the oven, a quick plastic knife around the edge and it released perfectly. Slid right out.. Butter from the crust did leak out but I know that was maybe an issue so put this on a cookie sheet. SOOO...Use foil or such for a water bath. This is a cheesecake pan and may be a problem for a runny cake batter so I would use a parchment liner with foil wrap outside. . I'm not a pro photographer and this was my FIRST "real" cheesecake. THIS TASTED GREAT. EASY TO USE, BAKE, AND CLEAN UP.. NO STICKING!!!. I got mine on PRIME., Fulfilled by Amazon. Great Price and Fast Service! WINNER (even with the return of the first one).. A+++++ I like this 6x3 inch pan. PERFECT for a smaller treat!

Have used this pan for 10 years and I love it. Easy to clean. I bought a second because I am making more than one cheesecake at a time.

I bought this Fat Daddio’s 7x3 inch pan to make tall cheesecakes, and it’s exactly what I needed. Deep pans like this are hard to find, but this one is sturdy, bakes evenly, and releases cakes perfectly. ✅ Pros: – 3-inch depth is ideal for tall cheesecakes and layered cakes – Heavy-duty aluminum construction for even baking – Anodized finish prevents sticking and makes cleanup easy – Fits perfectly in my 8-quart Instant Pot for pressure cooking cheesecakes – Built to last—feels solid and professional-grade ❌ Cons: – None so far—does exactly what I needed 💡 Tips: – Line the bottom with parchment for easier removal – Grease lightly for cheesecakes, and use a water bath for even cooking – Also works great for deep tortes or small layer cakes 🧠 Bottom Line: If you’re looking for a quality deep baking pan for tall cheesecakes or specialty cakes, this Fat Daddio’s 7x3 pan is perfect. Sturdy, reliable, and hard to find in this depth—highly recommended!

I got this after one too many serious drips in the oven with my conventional springform pan. This one still drips a bit but nothing a baking sheet can't catch. The pop-out design is really easy, but keeping the cheesecake steady for the cut is still challenging as it slides around on any plate I set it on. The bottom is easy enough to remove from cakes especially if you line it with parchment paper before pouring the batter. I haven't tried this in my InstantPot yet. This pan gets high marks for minimizing drips, but I wish there was a way I could peel the bottom away from the cheesecake so I can place it on a lovely plate without it shifting about.

I bought Fat Daddio’s ProSeries 7” and 8” removable bottom/ push pans to use in my 2 Instant Pots: the LUX 6-QT. and the LUX 8-Qt. The 7” pan can be used in either IP, but the 8” pan can only be used in the 8-Qt. I tend to use BOTH PANS AT THE SAME TIME in my 8-Qt. IP. The pan (the removable bottom and the main unit, consisting of the sides and the bottom ledge) should first be washed by hand in warm, soapy water after removing the stickers. Then, both parts should be hand-dried. One of the main safety features of this push pan is the fact that the bottom ledge (the part on which the round bottom piece rests) measures over 1”. This is a wide enough ledge to prevent any food leakage. I also perform another step: wrap my round bottom piece in parchment paper first (tucking under all edges) and then inserting the wrapped bottom down onto the ledge. This 100% ensures that no food leaks out of the bottom at any time. (Note: Parchment paper is used for cooking, but wax paper is never used for this because its coating melts and it is harmful to ingest foods heated in wax. Wax paper, therefore, is only used for wrapping or for displaying cold food.) When I use my pan, I brush EVOO liberally all over the sides and the parchment before I fill the pan. This helps the cake/ food easily slip out of the pan after it has cooled and is ready to serve. What are the main characteristics of this pan? 1. It has a maximum heating temperature of 550 degrees F.; 2. It is made of anodized aluminum; 3. It has a removable bottom with a slightly larger than 1” ledge (i.e. is a ‘push pan’); 4. It heats faster/ cools faster/ freezes faster than other pans. (Buyers can even feel this when they first wash their pans and then use them. They can also feel this after removing the pans from the freezer after being there for only 10 minutes.) Why did I buy these pans? I bought only Fat Daddio’s pans because most of the web sites, blogs, and literature that I had read recommended them. It wasn’t until I bought my pans that I realized how good they really were. Only after going through the process of making my first cheesecake did I understand why these bloggers really loved these pans. Now, I do, too, especially the large bottom ledge and the fast temperature changes of the pans that I could feel with my own hands. My Fat Daddio’s pans are a great investment as are my Instant Pots. And my cheesecakes are excellent! Fat Daddio’s pans get 5 stars!

Easy to use and the perfect size for two people.

I started using it right away with the challenge: I had to make soufflé, I didn’t use oil for the pan and I didn’t have a lot of time to wait for soufflé to harden. The soufflé turned out very well, no stickiness. I think that this form is much better than a springform that sometimes has a glitch with locking. The simpler the better.

Excelente calidad de material, perfecto para hacer pastel de queso. Gracias. El envió fue muy puntual y llegó antes de tiempo.

The best pan for making a cheesecake. Super presentation. Easy removal-and easy cleanup.

This is an amazing tin. Just buy it.

Cuando lo compré pensé que era un molde normal, y Oh sorpresa me encontré que era un molde desmontable. Tenía mis dudas al usarlo pero decidí ponerle papel aluminio al fondo y he logrado hornear varios pastelitos en él sin sufrir en absoluto derrames. He horneado pasteles de chocolate, de vainilla e incluso de tres leches, montando este último y humedeciéndolo en el mismo molde. Súper fácil de desmoldar y lo mejor es que cocina totalmente parejo, no hace bola como suelen hacer otros moldes. Estoy totalmente feliz con él.

Well made good size great price