AOk, someone asked me to bake her a cheesecake. I don't know her, she's a co-worker of someone I know. I don't want to give her the bottom of my springform pan so I was wondering if any of you had any suggestions on how I should bake it. I will have a graham cracker crust and I don't put it in a water bath.
you might need to put the bottom of the pan in upside down to avoid the ridges but after baking/cooling freeze it for ease of handling and just slide it onto a cardboard circle -- you will probably need to stick it on a burner first to get the fat to loosen up for like 5 seconds --
you could also insert a cardboard circle in there before baking -- it will need to be replaced because it will sog out from the fat but that makes it easier to handle later too -- no it doesn't hurt the baking process or anything -- a for food use cardboard circle --
best to you
AI always wrap the bottom of my pan with heavy duty foil and when completely cool, I cover the cheesecake and refrigerate overnight. The next day I just peel the foil off and put the cheesecake onto my cake board. The crust is always nice and firm and easy to handle.