Springform pans are a unique type of bakeware. Round and high-sided, the pans do not have fixed sides. Instead, they have an adjustable ring that forms the sides of a cake or torte and fits onto a bottom plate with the aid of a spring or clamp. The advantage of this type of pan is that a delicate baked good can be removed from the pan very easily; unlike a solid-sided pan, the ring can simply be unclamped and lifted off, leaving your cake undamaged on the base, which can double as a serving plate.
These pans can be difficult to work with, however, because many of the more “delicate” baked goods they’re used for – like cheesecakes – require that they be baked in a water bath and it is almost impossible to wrap enough foil around the outside of the pan to prevent some water from leaking in. The best way I’ve found to line a sprinform pan is to cover the base of the pan with a large sheet or two of aluminum foil (I prefer heavy duty foil for this because the sheets are larger), then clamp the side ring around the base and fold the aluminum up towards the top of the pan, pressing it tight. By putting the foil inside of the pan, you are essentially protecting your baked goods from water bath leakage with an aluminum foil sling that separates the product from the (leaky) base of the pan. If your water bath goes higher than your foil, you may still have a bit of a leakage problem, but I’ve had far fewer problems with this method than other pan-wrapping methods I’ve tried.
When you are ready to remove your cake/torte and serve, simply trim back the sides of the aluminum foil until it isn’t really visible. Or, if you feel comfortable with the general sturdiness of your product, you can put a round of parchment paper on the bottom of the pan before baking and use that to slide your cake from the springform pan base to a serving plater.