The main ingredient in a cheesecake is, of course, the cheese. But equally important is what it is baked in. Springform pans are synonymous with cheesecakes. You almost cannot think of one without the other.

* Pan courtesy of Chicago-Metallic.

Cheesecake is not turned upside down after baking as is typical of other cakes. In order to remove the cake from the pan, it is baked in a springform pan with a removable bottom and sides preferably coated with DuPont SilverStone® non-stick. The bottom of the pan falls away once you unleash a metal clasp. The walls of the pan are called the collar. The collar fits snugly around the flat-bottomed base.

Springform pans are used in nearly all cheesecake baking except when cheesecakes are made as pies rather than cakes. The pans come in sizes as small as 4 inches for individual servings and as large as 10 1/2 inches. The most common size is a 9-inch pan.

Experiment with pan sizes. For example, you may use a recipe for a 10 1/2-inch cheesecake but prepare it in two 7-inch pans, freezing one, and serving the other cake fresh.

The crust of the cheesecake can be enhanced by mixing ingredients called for in a recipe. A mixture of different kinds of cookie crumbs, for example, can be a change of pace, as can adding finely ground nuts to a cookie base or using other spices such as cinnamon or instant coffee, or both.

Bring cheesecake ingredients to room temperature before mixing as this yields a creamier texture. It is important to add the eggs one at a time, fully incorporating them until smooth.

The flavor of cheesecake is more fully appreciated when the cake is made a day ahead of serving time and chilled.