I have signed up to enter a cheesecake in a fair. My question is: What do you put the cheesecake on when you bake it? I usually just serve it from the bottom of the springform pan lined with foil. I've never done one to present in competition! If I bake it one the pan with foil, how do I get it off to plate it? There is probably a simple explanation, but right now it is beyond me! Thanks!
tastycakes.....what i do is...... after being in the refrig over nite....i actually flip them over on a large flat plate......and then flip back over on a cardboard cake circle........and then put the toppings on......as long as it is cold it should do fine.....i know some people actually cook the cheesecake on the cardboard round....but i have never had much luck with that method.....if i can be of more help let me know......Donna 
I am planning on making my first cheesecake for "sale", the rest are usually for family or friends where I know I'll get the bottom of my pan back! I recently read somewhere on this board that you can like the bottom of your pan with parchment for easy removal. I think I'm going to try that!
I have baked my cheesecake with a cardboard in the pan.. lined the pan with foil.. and lined the pan with parchment. All three methods have worked ok for me.
Thank you all so much for your help! I think I like the parchment idea, I would be worried that flipping the cheesecake would mess up the top? I might need those 10 points for presentation!
I think I'll make a couple anyway, I might feel cruel not keeping anything for the DH! So I'll try a couple of ways!
good luck tastycakes with the competition....the bottom line is that you have to find the method that works for you.....when i bake my cheesecakes in the sprinform pans.....i do line the bottom with parchment paper......you might have better luck than me sliding it out......but i have made cheesecakes for twenty years and have always flipped them over...and have never had a problem.......it doesn't mess the tops up at all.....but let us know which method works best for you.....none of us are ever to old to learn new tricks!!Donna
Tasty cakes --- I've been making quite a few cheesecakes lately and I always Cover a cake round w/foil and then use a springform pan--- works great
Also....I'm not sure if you need ideas....but if you go on Wilton, there is a cheesecake called cheesecake under wraps....it has a reallly neat way of covering the top of a cheesecake. It's time consuming but I've made it twice and it's a huge hit. Maybe it could be inspiration for you!
Happy baking! Good luck in the contest!
I also line with parchment and then flip over. I've never had a problem yet. The key here is to make sure that it has been in the refrigerator for a few hours at the very least and that it is completely cooled and solid.
Otherwise, it will be a mess if you flip it.
Also, the tops don't get messed up like others said, as long as it is good and firm from being in the fridge. And even if it did, the topping would cover it up.
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