Fat Daddio's Anodized Aluminum Sheet Cheesecake Pan with Removable Bottom, 9 Inch x 13 Inch x 2 Inch

Baking and works out really good, happy with it.

Although I went through some ordeal with correct product, the end result was a pleasant surprise. The pan is the only one of it's kind that I have been able to find. It is professional quality as advertised and is perfect for cheese cake, or any other difficult to remove bar.

Anyone who needs to bake large cheesecakes from time to time should buy these pans. I recently bought two of them to make cheesecakes for an after-rehearsal party, and I was delighted with the results. I felt some trepidation about using these pans for the first time when I was cooking for a very special occasion and hadn't made a cheesecake of this size before, but I needn't have worried. The cheesecakes came out very lightly browned on top, with no cracking, and were firm but not tough--and absolutely delicious.I credit the pans with providing even distribution of heat and a convenient way of removing these very large cakes because of the double bottom with a large, round opening in the outer bottom that allowed the inside bottom to be pushed up by reaching through the opening. I was also pleased to see that there was no leakage of the filling from the bottoms of the pans.NOTE: It's a good idea to have someone else on hand to help hold the cake steady in this process, at least when you are first learning how to use the pans, because the cakes will be heavy.I made a New York style cheesecake with a recipe I developed for my own use. In general I would say that a recipe that calls for a little bit of flour seems to be less likely to split than other recipes. For each pan I doubled a recipe that I normally use for a full 10-inch cheesecake. I also used a box of graham crackers for the crust, which I put on the bottom only. If you want to add a crust an inch up the sides, as some recipes specify, you would need more graham crackers. However, because this cake will be cut in squares and only some portions would have crust on the sides, I chose not to bother--and no one complained.I baked my cheesecake in a 350-degree oven in a water bath (with the bottom and sides of the cheesecake pan wrapped in foil) for about an hour and 20 minutes. (Consult recipe books and/or online recipe sources if you aren't familiar with a water bath.) I checked for doneness after an hour and then added about 20 minutes because the cheesecake seemed too sloshy in the middle to finish cooking if I had cut the oven off then. (Remember, though, that the timing will be different depending on individual ovens and recipes.)After I turned the oven off, I opened the oven door half way and let the cheesecake temperature ease down for 30 minutes. I then removed it from the oven and placed it on a rack to cool further. I also used a metal spatula to ease around the edges to be sure that the cheesecake was released from the pan. After the cheesecakes had cooled down but were still warm, I placed them in the refrigerator-- in the pan, foil on the top of the pan--to cool overnight (actually more, in my case.)For best results cheesecakes should be thoroughly chilled before they are sliced, both to mellow the taste and to make them more sliceable. And it wouldn't hurt to use the spatula again around the edges just before removing the cheesecake from the pan. Some sources also recommend dipping a cake knife in water right before each slice and then wiping it after each slice to keep the slicing neat.All of these precautions seemed to pay off because there was not even a hint of a crack on the tops of my cheesecakes, which means that they made an attractive presentation. These pans provided the perfect hardware for my baking needs; of course that must also be accompanied by a tasty recipe, a reliable oven, and a cook with some basic knowledge of cheesecakes.

Love this pan for making bar cookies and such. Used parchment paper and it was so easy to release. Like the straight corners on the pan making for less waste. This has always been a company I use for baking supplies

At first I was very happy to see that it didn't have rolled edges and was heavy gage. But because the corners are slightly rounded the Bottom piece doesn't lay completely flat & flush. There's a big gap where your cake batter will definitely leak out. For that reason I returned it.