I made my first cheesecake last week. I sent it with my husband to work to use them as taste testers. Well, they loved it and I need to make three for this weekend. My problem is that I used a springform pan and I wasn't quite sure how to get the bottom plate from under the cheesecake so I just left it under there and told him to bring it back to me. Now I can't do that this weekend because these cakes are going to different people. Can someone please give me some advice on this? I didn't want to ruin the cheesecake before someone got to try it. Thank you.
My cousin is the "Cheesecake Guru" of THE WORLD!! She freezes the cheescake (on the plate) then moves it to the cakeboard. I would think you would only have to freeze it for a couple of hours...just enough time so it is solid enough to move. Use BIG spatulas to move it and just kind of "slide" it from the plate to the board. I know I'm rambling....I'm TIRED! Sorry!
Beth in KY
When the cake had been in the fridge for a few hrs. you can just flip it over and pry the bottom off.
On a side note when i'm baking more than 1, I use my cake pans! I have a few 9 x 3 pans that I use parchment paper to cover the bottom and sides. I don't have to worry about using alum. foil or the cake seeping out.
I just made a white chocolate cheesecake, and put a 10" cake board in the bottom of the spring form pan, I buttered the sides only, wrapped the outside in foil, and baked it in a water bath, came out perfect. To get the cake out, I chilled it for about an hour, released the spring and took a spatula or knife and went under the board and lifted it off the bottom part of the spring form pan, it came out fine. You then already have it on a board.
oh my! I used to have the same problem until I went to Culinary school. A lot of books I've read (and some of instructors) do not advise using the springform pan in making cheesecake. The round shape gets deformed over time.
I use the regular cake pan. Line the bottom with parchment paper.
Freeze the cheesecake.
When ready, quickly and evenly heat the bottom of the pan with either torch or oven fire. Just enough that you can feel the pan slightly warm. Then tap the cake pan light on a table top. (I do it on the edge on the table, tapping the pan clockwise)
Place a flat plate or cake board on top of the cake pan and flip the cheesecake. If the your crust is done well, the cheesecake will come out smoothly and clean.
It works really well for me. 
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