Help !!!!!!!!! Cheesecake Difficulty
Decorating By bk111057 Updated 2 Nov 2006 , 12:06pm by bk111057
I need help finding an easier way to get a cheesecake off the pan when its done. I use a springform pan and have to use a sharp knife to get under the cake and lift it up. Its such a struggle and very difficult. Surely threr must be an easier way. Please help me if you know of an easier way.
I open my springfrom pan on the sides and let the cheesecake cool completely. Then I put a flat tray on top and flip it over and carefully remove the bottom of the springform pan. Then I put the tray that I want to serve on the bottom and flip the whole thing over. Does that make sense? No lifting, just a lot of flipping. I've never had a problem with it.
Here's something that will scare you... in culinary school we had to learn to make cheesecake in a regular cake pan. No springforms allowed. And you had to flip it out like a reg. cake. Believe it or not it works. We just lined the bottom with grease parchment and warmed the bottom a bit over a flame to get it to come out.
just learned in school 2 weeks ago that the way you buy your springform should not be used that way, the bottom needs to be flipped so you don't have that little lip-edge to try to work around to get your cheesecakes out. Take parcharment paper and make sure that you have about 2 inches sticking out all the way around when you snap it shut. Spray with Pam on the parchment paper and sides of the springform. when you are ready to take out of the pan open the latch slightly--not all the way! Run a cake spatula around the sides carefully and then unlatch the pan the rest of the way. Take your spatula and then carefully put under the parchment paper and slide cheesecake out. you can then take the parchment paper off by menuvering the cheesecake to the edge of a counter and peel it of from underneath, by sliding it on to what you are putting the cheesecake on. Hope this makes sense, I know it sounds difficult but it's not, it really does make it easier, I use to have the same problem and it works like a charm.
Here's something even easier...
I stick a same-size cake board in the bottom of the springform, under the layer of crumbs before baking, usually wrapped in fancifoil (if you don't wrap it, the oil from the baked crust soaks into it).
Then I can take it off the springform base, and voila, it's on its own cake board already.
Works fine to bake with the board in there.
Here's something even easier...
I stick a same-size cake board in the bottom of the springform, under the layer of crumbs before baking, usually wrapped in fancifoil (if you don't wrap it, the oil from the baked crust soaks into it).
Then I can take it off the springform base, and voila, it's on its own cake board already.
Works fine to bake with the board in there.
Woo!!h,omecook ,This is a fantastic idea 
!!I love it!!!!
MarieAnna
Here's something even easier...
I stick a same-size cake board in the bottom of the springform, under the layer of crumbs before baking, usually wrapped in fancifoil (if you don't wrap it, the oil from the baked crust soaks into it).
Then I can take it off the springform base, and voila, it's on its own cake board already.
Works fine to bake with the board in there.
A baker in a cake baking class i took said the exact same thing. A baker friend of his does that in his bakery. I was going to recommend it. It works.
I cover the bottom of the springform pan with tinfoil before assembling the pan. Then after you release the pan, pop the bottom of and peel the tinfoil off!
I do the same as nichi- most bakeries don't have a supply of springform pans! I have 2 and only use them if I have to.
Amber
Thanks to all of you for your ideas they sound GREAT. I can't wait to try one of them. The idea of the cake board sounds good to me and so does the parchment paper and aluminum foil. Thanks a bunch. I'm new to cake decorating and cakecentral.com but am so happy I have joined.
Quote by @%username% on %date%
%body%