Question about cheesecake and springform pans.?!


Question:

Question about cheesecake and springform pans.?

I have been making cheesecakes forever. So my question may seem a little silly. I always use springform pans for my cheesecakes, but I have never taken it off the bottom part. I have to make a berry cheesecake for a cookout on July 4 and I want to be able to put it on my cake plate without the metal plate from the springform pan. How do I go about getting the cheesecake off the plate? Preferrably without tearing my cake up. Thanks in advance for your help!


Answers:
Use parchment paper. You can cut it larger than the pan, fold it under (it will be outside of the pan) and then snap it in the ring. When you remove the ring, you can transfer the cooled cake to a plate by grasping one side of the parchment and peeling back as it settles on the plate. It takes a litlle extra time and patience, but it can be done. I've sold a few pumpking cheesecakes to a restaurant and I found it to be easy after a little practice.

Parchment paper or preferably a good spray veg oil. I love Crisco's over Pam, less alcohol taste. I live on the olive oil one. The flour one may help but may dry the cake out .

Line the bottom layer with waxed paper. You should be able to lift the cake out using this portion once it has cooled completely .

Leave the bottom on. Just place the whole thing, bottom and all on the cake plate. The bottom won't be a problem

I would say use pam.....




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