Product Detail

If You Care Cake & Pie Pans are made from unbleached totally chlorine-free (TCF) greaseproof paper. They are ready to use, have naturally easy release properties and no greasing is necessary. No chlorine is used in the production of our baking pans. That means no chlorine derivatives are dumped into our lakes, rivers and streams.

Brand Information

Quality with Integrity

Product Detail

If You Care Cake & Pie Pans are made from unbleached totally chlorine-free (TCF) greaseproof paper. They are ready to use, have naturally easy release properties and no greasing is necessary. No chlorine is used in the production of our baking pans. That means no chlorine derivatives are dumped into our lakes, rivers and streams.

Preparation & Usage

Ready to use. Do not rinse. Freezer safe. If You Care Cake & Pie Pans can go straight from freezer to oven for quick re-heating. Blueberry cheesecake recipe Serves 6 to 8 Ingredients Crust: 30 graham cracker squares ¼ tsp cinnamon 1 stick unsalted butter melted Cheesecake: 1 8oz package cream cheese 2 eggs ½ cup sugar 2 tsp cornstarch 1 cup crème fraiche 1 lemon zested ½ tsp vanilla extract Topping: 1 pint blueberries 1 lemon zested and juiced 2 tbsp granulated sugar 2 tbsp corn starch Instructions 1. Preheat the oven to 420 degrees F. 2. Crumble the graham cracker squares in a food processor, then add the cinnamon and butter and combine until the mixture can be formed into a crumbly ball. Fill the bottom of an If You Care Paper Cake & Pie Pan with the crust and refrigerate. 3. Place the cream cheese in the bowl of an electric mixer and mix until smooth. Add the eggs until blended, then add the sugar and cornstarch until the mixture is creamy and smooth. 4. Add the crème fraiche, lemon zest, and vanilla extract until incorporated. 5. Pour the mixture into the chilled crust, then bake for 35-40 minutes or until cheesecake is set, then let cool and place in the refrigerator. 6. While cheesecake is chilling, make the topping by mixing together the lemon zest and juice, granulated sugar and cornstarch in a small saucepan over medium heat. Once the mixture is combined, add the blueberries and stir together for about 2 minutes. Pour mixture onto your cheesecake and let it cool in the refrigerator for at least an hour, then slice and serve!

Features

Made from natural greasproof paper

No toxic additives

Safe for oven, microwave and freezer use

For 9" & 10" pie recipes and 8" cake recipes

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