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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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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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