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How do I give away a cheesecake without my springform pan? - Page 2

post #16 of 34
imagenthatnj - I LOVE Fante's

on topic: My mother makes alot of cheesecakes in springform pan. she lines bottom with parchment then uses spatula to lift from bottom pan
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post #17 of 34
I bake cheesecakes in aluminum foil pans and give them to friends that way all the time.
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post #18 of 34
I cover the cardboard with aluminum foil and place on top of the bottom. I hate for the cardboard to get soggy.
post #19 of 34
in your springform pan - place a cardboard circle. cover with a piece of wax paper. Finish as usual
post #20 of 34
Alton chilled the cheesecake in the fridge for few hrs. let it sit in the hot water for 5 min. run a knife around the pan then put the cakeboard on top and flip, it comes out nice and easy.
post #21 of 34
Don't use a springform pan at all. I baked hundreds of cheesecakes in regular 8,9 and 10" baking pans. Just line bottom of pan with parchment. After baking, chill overnight. Place the pan on a hot burner and warm. Run a knife around the edge, cover with plate and flip. Flip back onto cardboard. Works every time. (shameless plug - more cheesecAke tips on my blog)
post #22 of 34
I bake cheesecake all the time. let it sit in the fridge over night then pop open the pan and lift the bottom of the pan off and put on cake board. never have any problems with doing that.
post #23 of 34
Bake Deco has paper pans. Used them before.
post #24 of 34
No cardboard in this case does not burn because it is NOT open. I even bake brownies in a sheetcake pan with cardboard on the bottom.
post #25 of 34
I have a slightly different question. I have never gotten that slightly browned, baked look on the side of my cheesecake. I usually use a hot knife to release the cheesecake from the side of the pan but then it looks kinda choppy. Does anybody spray the pan with release? Or how can I achieve that finish?
post #26 of 34
Quote:
Originally Posted by mizzzliza View Post

 I usually use a hot knife to release the cheesecake from the side of the pan but then it looks kinda choppy. Does anybody spray the pan with release? Or how can I achieve that finish?

Try using a small metal icing spatula instead of a knife.  Hold the leading edge of the spatula hard against the pan, and scrape in a smooth motion as far as you can reach around the circle.  Then take a clean spatula dipped in boiling water to smooth off the few marks. 

post #27 of 34
Years ago my mom taught me to use a regular pan. Hold the baked cake over a low flame and rotate it then invert it onto a cake board. It has to be inverted to get it right side up. My cakes are always frozen though. Hth
post #28 of 34
PS You have to prep the pan and line with parchment. If you Google Cheesecake in regular pan many hints come up.
post #29 of 34
I use a regu pan as stated above.
post #30 of 34

doesn't the cardboard get soggy in a water bath?

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