I love cheesecake..but for some reason i am having so much problem with my crust everytime i try to transfer it to a nice cake stand or plate. is there any other way that i can remove my cheesecake easily without destroying my crust???help please????

First off is it thick enough? I like to chill them before I try to move them.

Mike

I usually line my springform pan with a circle of parchment paper before putting my crust down. Then it just slides right off the bottom of the pan, of course, you do still have the parchment on the bottom of the cheesecake, but I haven't found that to be a huge problem. We just cut the cheesecake normally and the slices usually just peel away from the bottom, similar to using a parchment round under a layer cake.

I usually line my springform pan with a circle of parchment paper before putting my crust down. Then it just slides right off the bottom of the pan, of course, you do still have the parchment on the bottom of the cheesecake, but I haven't found that to be a huge problem. We just cut the cheesecake normally and the slices usually just peel away from the bottom, similar to using a parchment round under a layer cake.

I posted this same question about a month ago and other CC'ers suggested the parchment. I just tried that two days ago and it works wonderfully. I also sprayed Pam on the sides of the pan. Once I released the bottom I was able to move the parchment lined cake over to a cake board with no breakage. It worked great.

Yes parchment is the best way!! I actually just line the bottom of a regular cake pan , not a springform although springform is great. When my cheesecakes are done baking I put them in the freezer at least over night. They are very easy to remove when they are frozen without messing up your beautiful crust , just place the bottom of the pan in warm water for a minute or use a torch , slide your off set spatula around the sides and flip it out on a cake circle let it defrost and serve!!

Yes, do all of that. However, have you tried freezing them? Make two at the same time and freeze one. It is extremely easy to handle frozen and it evens out the texture and moisture. It thaws quickly as well. Freezing is your friend!

I use a shortbread type cookie crust for my cheesecakes, so it's really not an issue for mine. Shoot, I can pick up those babies when they're cold they're so solid. But, if I'm just a crumb crust, I use a circle of parchment.

Jodie

I've never had that problem in my life. Just make sure your cheesecake is cold and firm and then transfer.

I use a springform pan and a cardboard cake circle. Comes out every time even at room temp.

this is the EASIEST way!!! (as long as it is a fridge set not a baked cheesecake lol) i just spray some non stick then cover in plastic wrap/cling film -leave alot of over hang, then when its set lift up the glad wrap pick up the overhanging cling film and lift!!! voila perft release!!, if its baked get yourself a spring form pan i have them and the only thin i use them for is cheescakes and miringues as i don't like the way they bake compared to notmal tins

this is the EASIEST way!!! (as long as it is a fridge set not a baked cheesecake lol) i just spray some non stick then cover in plastic wrap/cling film -leave alot of over hang, then when its set lift up the glad wrap pick up the overhanging cling film and lift!!! voila perft release!!, if its baked get yourself a spring form pan i have them and the only thin i use them for is cheescakes and miringues as i don't like the way they bake compared to notmal tins

It could be a case of yourcurst being too dry too. If it crumbles if you look at it then this is probably the case. I use parchment paper to assure an easy release You can also flip the bottom of your springform pan over so that there is no lip and you are baking on a flat surface and the cake will just slide off rather than wrestling with getting it out of the recessed bottom.

I do exactly what FromScratch says: I flip the bottom of the pa over so there is no lip to work around, this has helped me a lot. I use parchment paper and spray/butter the pan. I also make sure the cheesecake is very cold before I transfer.

I have used a cake circle in the pan ( when I am giving the cheesecake away ) lined with parchment. This works well and has a solid bottom.

Yes, with the parchment liner over the cake circle, depending on the size of the pan some circles will fit perfectly in the grove for the bottom of the pan so you don't even need the bottom.

I used to always made sure that it was chilled, not frozen (I read somewhere that freezing it makes the cheese tough). But the last time I made cheese cake I used an idea from Rose Beranbaum and made the crust separate, like a big cookie. And the cheese cake in a regular cake pan.

After chilling the cheese cake, I turned it out, put the "cookie" on it and the cake plate, then turned the whole thing upright. It was really good.

The crust was crunchy and the cheese cake smooth. I had lots of compliments on it.

Thank you for all the suggestion, help and tips that i got from everybody..I am so happy with all the respond that i got from all the CC member.i took all the advise and tips that i got from you all and i am happy to say that i did a try out on my whitw chocolate cheesecake and came out great...whew!!! .Now my second project is my Kahlua cheesecake..thanks guys and gals...[/u]

The easiest way to release it is to place the bottom of pan on your burner for about 15 seconds and that softens the butter in the crust. Try your cake lifter under the edge and if it still is sticking, do it for a few seconds more. Make sure that you have sprayed the bottome of your pan with butter spray. No parchment is really necessary. Honestly, the Magic Line pans are a winner hands down over any springform pan; plus you can purchase additional bottoms. The dishwashers at the restaurant seem to loose them between the sink and the rack!!

Colleen