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It can also be more difficult to get the cake out of or off of the pan. Springform pans are cheap for a reason - they wear out quickly and I've had problems with leaking. I would highly recommend these pans to anyone serious about cheesecake baking, or to anyone interested in getting serious. They are easier to clean than springform pans - no scrubbing in the ridges to get those little crusties and if you grease the pan before baking the cakes come off the pan like a dream - unlike the textured bottoms of most springforms. With these pans, the results are more like 90/10 - and the 10 have largely been my own fault (letting the cake cool too rapidly).
#MAGIC LINE CAKE PAN REVIEWS CRACKED#
Using springform pans, I had about a 50/50 ratio of cracked cheesecakes.
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I've been baking cheesecakes for years, though I've never cared much for bothering with a water bath or other fussy details. Not only will they last longer than springform pans, but I've had much better results. Way better than springform (have several sizes)