A question about a recipe: Raw, Vegan Strawberry Vanilla Cheesecake

I have a question about the recipe "Raw, Vegan Strawberry Vanilla Cheesecake" from Gena Hamshaw. Can I use a tart pan instead of a springform pan?

  • Posted by: Adri
  • July 8, 2015
  • 658 views
  • 4 Comments

4 Comments

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Monita
Monita July 8, 2015

I think it might be risky to substitute a tart pan because it isn't as deep as a springform pan. From the photo, the cake appears to be taller than a traditional tart.

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PieceOfLayerCake
PieceOfLayerCake July 8, 2015

Depends on the depth of your tart pan. Some have walls 2 - 3" tall. If you're using a traditional tart pan, you're going to end up with a lot of ingredients left over. If you do have a tall tart pan, I would recommend building a thin crust all the way up the side. A removable bottom and an expandable collar don't really operate the same way. Especially with tart pans, which often taper.

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magpiebaker
magpiebaker July 8, 2015

it depends on how tall your tart pan is, and whether it has a removable bottom; if it's at least 1.5" tall (with the same diameter) and has a removable bottom I'd say go for it. If it's shorter, or doesn't have a removable bottom you might run into problems with overflow or messy slices but if these might not bother you.

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AntoniaJames
AntoniaJames July 8, 2015

Even if it is deep enough, the ridged edge of the tart tin could cause a messy finish to that crumb crust. I'd use a cake pan with a removable bottom before I'd use a deep tart pan. ;o)

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