Hi everyone. I was just wondering if anyone knew why a turtle cheesecake would ooze the caramel from the bottom.
Here's what happened. I prepared and baked my cheesecake per instructions on recipe here on CC. Left to cool. When I tried to remove the springform pan caramel started oozing from the bottom. Quickly placed the ring back on and stuffed it in the freezer for about 2 hours.
Took it out let it sit for about 15 mins, undid the spring everything ok. But as I was preparing the board to remove the bottom of the pan (cheesecake comming back to room temp.) the caramel started oozing again. Made a "barrier" with whipped icing around the edge, this was supposed to stop the caramel in it's tracks", more oozing. Give up stuff the cheesecake back in the freezer where it still sits.
My customer wants to pick it up tonight. I will have to leave it out when I come home from work. How do I stop the oozing. By the time she picks it up there will be no caramel left.
I need to know what happed so it won't happen again. TIA
Oh, no...I've never made a cheescake before, so I don't have the answer, but here's you a bump...surely someone can help you.