I hav commited to a wedding cheesecake design for a 10 inch square, of course as I was laying in bed last night it hit me how in the world am I going to flip this cake out of my standard magic line pans? I know to use parchment for the bottom , but do you do the same for flipping just turn the thing over and pray to god the thing does not sick and fall apart.
I haven't tried it but i was told that if you line your pan with enough parchment paper to go up the sides you can just lift the cake out of the pan.
At my bakery, we do not use springforms for anything! Just line the bottom of the pan and only the bottom of the pan with parchment. Make you crust if you choose to have one. Bake the cheesecake as usual and chill overnight. Warm the bottom of the pan, we use a hot plate, place a board on top of pan, invert, and the cheesecake will pop out. Lift the pan straight up and invert to the cake board you want it on. The key is to have a really firm cheesecake so keep it chilled. Also make sure you use a waterbath and don't let the cheesecake overbake, if it cracks at all you will have to cover the cake in ganache or something like that.
If you run a stip of heavy duty foil long enough to hang over,once it's cooled, you can pull the foil & it will lift up.
Ok so my worries of the cheesecake top sticking to the parchment are unfounded . Of course i will run a test run I mean another reason to eat cheese cake!