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Love2BakeCakes
Posted 9 Aug 2010 , 3:14am
post #3 of 4
I use cake rings. Make sure the crust is sealed tightly around the edges.
I use a regular pan for my cheesecakes all the time. Mine do not have crusts of any kind so I don't know if that will make a difference.
I grease the pan, line the bottom with wax paper cut to fit and grease the wax paper. When completely cold, and it's time to remove it from the pan, I run a butter knife around the edge to loosen it and then warm the bottom slightly on my stove (it's electric) then I invert it onto a plate.
This has worked for me for sizes ranging from 6 inch round 3 in deep to a 14 inch square that's 2 inch deep.
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