I could totally identify with readers who have written in asking what a springform baking tin is. I myself didn’t know what it was till a few years back, though I have been baking for a while. It is a round baking tin that most commonly comes in standard sizes of 7 and 9 inches, with a removable bottom, and banded interlocking sides that is held together with a clasp. So you can remove the sides and slide out the bottom easily. It is very similar to the baking tins with removable bottoms, except that this has removable sides too.
The sides are usually 1.5 to 2 inches high, and the side clasps look like retro baggage clasps. Depending on the brand or make that you buy, you might or might not get a choice of a flat or a dimpled bottom or both. I didn’t and since it didn’t make sense to buy two of them just for the bottom, I went instead with a dimpled bottom. These tins are specially useful for making cheesecakes, flourless cakes, and other delicate preparations where you want to avoid having to shake the dish out of the tin.
They are usually not absolutely waterproof so if you are going to be baking your cheesecake in a water bath, you may want to double wrap the bottom with foil before putting your cake in.