Nordic Ware 9-Inch Springform Pan, 9 Inch, Blue

Nordic Ware wins again!!My wife makes AWESOME cheesecakes. Bar none, best I’ve ever had anywhere in the world. And she treats us well and often...so much so the the ancient springform pan she brought into the marriage near 30 years ago was beginning to lose its coating and finish, and worse yet the spring isn’t holding. Bad combination.Did some AMAZON shopping, and TA-DA! Nordic Pro had this beauty to offer. Red finish matches many of her kitchen items, and Nordic Pro’s expected quality is evident just in the feel of this pan. She especially loves the lip or spline on the bottom, making for an easy, leak proof fit when using this pan. Made a beautiful Danish Chocolate-Almond Marble Cheesecake, and the pan functioned flawlessly while baking, released cleanly, and clean-up was a BREEZE!!!Nordic Pro’s consistent, expected qualities; AMAZON’s ease of selection and speedy delivery combined make for a winner all the way around.

Beautiful pan. It cooks evenly and washes nice. It's dishwasher safe.But I wash my hand to keep that beautiful.

This was my second purchase of this pan.While cheesecakes are really easy to make, they do take a LOT of time to bake and cool.So, I wanted to do two at a time when I bake them.The recipe that comes with the pan is very tasty as well.Note that I followed the original recipe the first time, but I substituted non-sugar sweetener, andused almond meal instead of graham crackers the next time. Just as tasty, but reduce the butteramount by at least 1 TBL, possibly 2 TBLS, because it made the almond crust a little greasy at first,but it baked up very crumbly.The pans work very well.Note that the listing says "assorted colors". I bought the pans nearly a year apart, and still got the exact same color - red!Not complaining, but was hoping for a different color so I could differentiate different flavors (from sugar free syrups) afterbaking. Darn - I'll just have to eat all of them both....Great pan, never had it leak, very happy with it.

While I have not yet actually used this springform pan, I already have a very positive opinion about it. First and most important to me is the construction of this pan. I've used...and cursed, other pans that have a bottom part that fits INSIDE the spring sleve. These seem to always be difficult to latch into place and many of them leak. This pan is made so that the 'ring part' sets on top of the base, this makes it much easier to achieve a good seal as well as helping when/if the ring is removed and replaced after baking... The bottom seal looks like it's very well made and I have no doubt that it will work fine.And...wowser...how great is this red color....you just know that my next cheesecake will be a hit when people see this bright pan....it's all in the presentation...!!

I Moved a few years ago and my spring-form pan left me for parts unknown. So I got another one and price was on my mind. Hey, they all leak at this price range. Simple to take care of, use shortening like caulking and seal the inner rim and especially where the side is connected, crimped, whatever. This is great for regular cake batter. Also, I use a cooking or roasting bag on the outside when making cheesecake. Just slip in the bag and cut to size. No muss, no fuss. I use a razor cutter to trim along the edge.*** Update 3/3/2016Found a non bath cheesecake recipe and made it in this pan. Don't have to worry about leaks. Here it isNew York Cheesecake.2 pounds cream cheese3/4 cup white sugar2 eggs1 teaspoon vanilla extract2 tablespoons cornstarch1 cup sour cream1 1/2 cups graham cracker crumbs6 tablespoons melted butter1/4 cup white sugarDirections1. Preheat oven to 400 degrees F (205 degrees C).2. Mix graham cracker crumbs, melted butter, and 1/4 cup sugar together. Press mixture onto the bottom of one 9 or 10 inch springform pan. Place in freezer for 10 minutes.3. Cream 3/4 cup of the sugar and cream cheese until smooth. Beat in eggs, vanilla, and cornstarch until just mixed. Stir in sour cream and mix on medium until well blended. Remember to scrape sides during mixing. Pour into prepared crust.4. Bake at 400 degrees F (205 degrees C) for 10 minutes. Turn temperature down to 210 degrees and bake for 45 minutes. Turn oven off and leave cake in oven until cool. About 2 to 3 hours. Do NOT open oven door from the time you put it in the oven until it is cooled. Refrigerate for at least 4 hours. Preferably over night. Serve with your favorite topping.Upgraded to 5 stars because of this recipe!

This is a nice quality pan. While not leak PROOF, they only weep a little bit into the bottom tray ring. I haven't had anything pour out of the bottom of the pan or leak out of the side. The non-stick coating is top notch. This makes some awesome cheesecakes!This pan is NOT made in America like some of the other Nordic Ware still is. However, it is a very nice pan.

I bought this Nordic springform pan to replace another brand that leaked a bit and was hard to use and clean. The Nordic brand has a stellar reputation for good reasons. This springform pan performs as great as it looks.