I'm trying to figure out what went wrong.

I made a cheesecake in my springform pan and it never set. I baked it according to a recipe I found here on CC. Bake crust first, wrap pan with foil, put in water and bake. The crust stuck to the bottom of the pan and when I unlatched the sides it stuck to it ruining the whole thing.

Does anyone have any tips or hints on how to make a good cheesecake in the springform that won't stick?

Help! I have a large order for cheesecakes due next week and I don't know what to do!!

I bake a Ccake to 169, take a knife go around the outside to free the cake. Let cool, depan.

Mike

I'll give that a try, thank you. I have another in the oven right now hopefully it will be ok. This is such a waste of good food!

jenlg,

let me know if you still have an issue. I just tried a new cheesecake recipe and it was the best cheesecake I have ever made and so super simple. No water bath or wrapping or prebaking at all.

I used a 9" springform pan and I had no trouble releasing it.

When I prep cheesecake pans for my boss i always cut a cirle of parchment for the bottom of pan and a long rectangular piece to go around the inside wall of the pan. spray a little pam so the paper will stick.. We never have a problem with them. hope this helps...

Here's my recipe....

Crust:
12 graham crackers
4 Tbsp. butter

Filling:
4(8oz.) pkgs. Cream cheese
1 cup sugar
4 large eggs
1 ½ tsp. vanilla extract (I use a tad bit more)

Preheat oven to 300 degrees F. BUTTER bottom and sides of 9 inch springform pan.

Place graham crackers and butter in food processor. Process until wet and coarse. Press crumbs in bottom of springform pan.

Place cream cheese, sugar, eggs, and vanilla in clean food processor. Process until smooth. Pour into springform pan and bake until filling is set in centerabout 1 hour 15 mins. Allow to cool then CHILL AT LEAST 4 HOURS BEFORE SERVING (this is soooooo importantit makes it super, super creamy.)

Thank you!!