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Cheesecake Issues...


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Is there a way I can bake a cheese cake in a spring pan and remove it - as a dish to take to a guest?  My crust is stuck on the bottom of the pan and at this moment, there is no way to remove it...Or can it be baked with a cardboard bottom?  Can someone help me on this please?

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If it's a buttery crust, try heating the bottom of the pan to melt the film of butter gluing the crust to the pan. 

 

Otherwise, I'd suggest a round of parchment under the crust before baking.  Cardboard might be too thick and interfere with heat transfer while baking.

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I agree, parchment. Cool, invert, remove parchment, invert again onto serving dish.

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"There is no sincerer love than the love of food."  -George Bernard Shaw, Man and Superman, Act 1

 

Gene Weingarten, writing in the Washington Post about online news stories and the accompanying readers' comments: "I basically like 'comments,' though they can seem a little jarring: spit-flecked rants that are appended to a product that at least tries for a measure of objectivity and dignity. It's as though when you order a sirloin steak, it comes with a side of maggots."

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I use a 10" slicer style (ie not a wide blade) - it slips under the crust, you rotate around, frees the crust, then slide it off the pan.

as to options - you can also use parchment paper under the crust.  butter both side of the paper - it'll slide off the metal springform bottom....

(I would not use cardboard tho - you can 'plate' it onto a cardboard round after baking.)

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I use a knife to start the loosening, then after enough of the crust gives way, I switch to a thin metal spatula to loosen the entire crust.  

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  • 3 months later...

I make a French/Corsican version that has no real crust, only a butter pan dusted with crumbs.     Can I successfully remove it from the bottom of the springform pan if I use parchment?    In other words, do you think there will be enough interface between filling and pan bottom

eGullet member #80.

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Silpat makes 9 inch cake pan rounds - better than parchment and reusable 

 

I would just take the cake with bottom attached to friends house and cut it there in case it collapses to pieces 

 

I made some super delicate cakes that crumbled to pieces when I tried to take it out in an unplanned manner 

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36 minutes ago, Margaret Pilgrim said:

I make a French/Corsican version that has no real crust, only a butter pan dusted with crumbs.     Can I successfully remove it from the bottom of the springform pan if I use parchment?    In other words, do you think there will be enough interface between filling and pan bottom

 

Bake it ahead of time, chill thoroughly, then run a knife around the edge of the pan. You may also need to warm the bottom, but as long as the cheesecake is solid I think you can do it.  

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Okay.    eG to the rescue.    

Lined springform bottom with parchment.     Cooled overnight in fridge.  

Put layer of parchment on transport plate...just in case.    Inverted cake onto parchment lined plate.  

Removed springform bottom and easily removed baking parchment.  

Inverted cake onto serving plate.

 

Many thanks.

FWIW, this is a 9" Corsican cheesecake (per Pataricia Wells).    No flour.    Just ricotta, eggs, sugar, lemon zest, vanilla.

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eGullet member #80.

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