Just run a knife around the edge of the pan before releasing the spring on the pan. One other thing I do if the cheesecake is not for here at home is put a cardboard round in the bottom of the pan before putting the crust in the pan......then add the filling and bake. When it is done you can remove the whole cheesecake from the pan in one piece without any trouble.
Nope, it works just fine, I have done it so many times I have lost count...I do use the ones that are made for cakes (waxed on one side)
This sounds like a fantastic idea. do you put the unwaxed side touching the pan, or the cake??
Nati
I'm just curious...so you blind bake your crust with a cardboard cake circle below it, or do you go crustless?
I hate springform pans, so I just use buttered parchment in regular cake pans (bottom and sides). I can bake whatever size cheesecake I desire in the requisite water bath without any worries. Once chilled, the cheesecake flips out and gets put on a covered cake board or whatever.
I also don't do crustless cheesecakes, and usually not graham cracker either. I prefer chocolate cookie or shortbread crusts. Yum!
Mine have some kind of crust, whether it be cookie or graham cracker - they go on top of the cardboard circle, in the springform pan- then I wrap the pan in heavy duty aluminum foil and bake in water bath also. I have never baked one in a regular cake pan....
Thanks for the blind baking info..never heard of that! I don't bake the crust by itself.
Yep! After baking my NY Cheesecake, I just leave it in the oven to 4 to 5 hours and no cracks whatsoever!! A sudden change in temperature is what causes the cheesecakes to crack!
Anyone tried the cake mixture as the crust...really taste good? 
I find not all cheesecake recipes have the same kinds of reactions. Some I do in a water bath, some I just put a pan of hot water on the bottom shelf of the oven while the cake is baking. I find that this works just as well as the water bath.
With some cheesecakes, the cracking issue can be resolved by running a paring knife along the sides loosening the edges from the tin as soon as the cake is cooked. I often do this, then return the cake to the oven turning the oven off and leaving the jar slightly ajar until the cake reaches room temperature.
I don't blind bake most crusts and still sometimes line the springform with a foil covered cake board ( I purchase them that way) that I lightly grease before doing the crust. I do make a few that have more a shortbread type of crust that you do blindbake before filling and these are fine with the cardboard inserted in the pan too.
Because various cheesecake recipes have totally different ingredients and amounts of cream cheese in them, I find that each cake can handle a bit differently.
But having the water in the oven, whether the cake pan is partially submersed or if the pan of hot water is totally separate, does make a huge difference, I find. It is something I also do when making a fruitcake and it does stop the top from cracking also.
Hugs Squirrelly
..isn't it funny how different things work for different people (or shoud I say different ovens). The only adjustment I had to make for my different cheesecakes was the amount of time left in the oven; my NY takes 4 to 5 hours in the oven..it has 2# of Cream cheese, on the other hand my Cappuccino and Dreamsicle Cheesecakes get left in the oven for 1 hour..they each have a pound and a half of cream cheese. Although, my Margarita and Key Lime cheesecakes only get left in the oven for 45minutes..again, they have a pound and a half of cream cheese. They all have various amounts of liquids too!
Once I take them out of the oven, I also run the knife around the edge...only because if one little area sticks to the sides it will cause it to start a rip...I don't consider that a crack though. What I call a crack is that big old ugly thing that happens right in the middle of the cheesecake!
Thanks for the tips about running a knife around the pan then let cool. That makes perfect sense to prevent the crack after it is baked, which is what always happens to me! Thanks!!
I also found the pan of warm water on the bottom rack helps prevent that too.
Yes there seems to be a variety of things that work with the various cheesecakes. I must admit I don't make what you folks refer to as New York Cheesecake often, mainly because it isn't popular around here. I tend to make a lot of the flavoured ones. Yes, they all take different amounts of cream cheese, I have one that only takes one package and some that take 4 and the ingredients are totally different. Even what you do with the eggs is different. I make one that you beat the egg yolks for 10 minutes on high, if you don't with that particular recipe, the cake just doesn't rise right or stay risen.
So I agree, whenever you find what works with whatever type of cheesecake you are making, write it down because chances are it will vary from another type of cheesecake.
Haha, I remember the very first time I made a Maple Syrup Cheesecake about 30 years ago, I had never made a cooked cheesecake before. My friend had given me the recipe and said to remove from oven and refrigerate overnight, which I did. Unfortunately she neglected to say to let it cool to room temperature first and not being familiar with cheesecakes or that particular one I thought she meant stick it in the fridge right away. Well it tasted great but it had the funniest appearance, I learned my lesson though. It was funny because that cake had more of a pudding consistency so it almost made sense to put it into the fridge right away but no...
Hugs Squirrelly
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