I would like to strat selling cheesecakes and the problem I'm having is, trying to purchace cheesecake pans that I can bake in and just give them away still in the pans. I have a false bottom pans put after you bake them it's hand trying to remove them from the pan if any one out there can give me some ideas on what to do I would be grateful. do you think I could find stores that just sells the bootom portions and that way once I bake them I can still keep my top portion. thank you in advance for responding. Deb
A couple of ideas ...
Your local dollar store may sell the whole springform pans cheap...
Otherwise you could try baking your cheesecake with a cardboard round pre-loaded into the pans... if you use a round of parchment before you put in your ingredients... then you wouldn't have to worry about giving away your pans?
I just did three cheesecakes and I used the cardboard cut to fit bottom and then covered them top and bottom using the non-stick aluminum foil with no problem.
do you think I could find stores that just sells the bootom portions and that way once I bake them I can still keep my top portion. thank you in advance for responding. Deb
couldnt you use the cardboard circles and do that? I make cheesecakes alot for my family and friends and all I do it put the circle on the metal bottom of the springform pan, and never had a problem...or couldn't you if you were worried about that, just "slide" the cake once cooled in the pan onto the circle before you deliver the cake?
Deb,
I mostly sell cheesecakes in my shop and I would think it would get pretty expensive to give them the bottom each time. I let the cheesecakes cool in the springform for an hour, take the side off and put the cheesecake with the bottom still on in the refrigerator until it is completely cooled, then I take a long metal spatula and use it to slide the cheesecake onto a cardboard circle. I've also done the above, but put a plate on the top and flipped it onto a circle. Just another suggestion in case you haven't tried it yet. Hope this helps
I don't make crusts for my cheesecakes. The top, while baking, becomes the bottom because I flip it onto a plate. Or a cardboard round. You get a perfect cake every time. I don't use springform pans, either. The trick to getting it out smoothly is to butter the pan very well and stick the pan in the fridge while you mix your ingredients. Then before you pour the batter into the pan, you butter the pan again, very well. I suppose a round of parchment paper would work well also, but I have never tried it that way.
Thanks adven68 for your tip...will try it with no crust.
I used the Cake Doctor recipe and it is hard on the hands smoothing out the cake mix for the crust.
Do you use a topping after you flip it over?
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