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Rectangle cheescake?

post #1 of 6
Thread Starter 

Hello you brillant cake bosses, decorative geniuses. I'm new to this site and I realized I love this site! You baking masterminds are AWSOME! I need your help. im trying to make a cheesecake. The making and baking I got but does any know how i can get the square/rectangle shape without having to make several circles and cutting? I located a square springform pam online but it would not arrive ontime, I need to have the cake ready for tomorrow. any suggestions? I'm thinking of baking it in one of those throw away aluminum square cake pans and just cutting it out. HELP! PLEASE!

post #2 of 6

While not the easiest way to do it use a 8" square pan lined with 2 layers of parchment paper on bottom.

Run knife on sides when cool and flip over on a cardboard and flip back on another cardboard.  larger rectangle  is going to be more difficult unless you use full size cardboard to flip on then flip back.  be sure cheesecake is well chilled before you do this. a piece of parchment paper on first board you flip top on will make it easier  to peel off without marks on top.

Of course chocolate is the answer!
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Of course chocolate is the answer!
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post #3 of 6
Quote:
Originally Posted by sewsugarqueen View Post

While not the easiest way to do it use a 8" square pan lined with 2 layers of parchment paper on bottom.

Run knife on sides when cool and flip over on a cardboard and flip back on another cardboard.  larger rectangle  is going to be more difficult unless you use full size cardboard to flip on then flip back.  be sure cheesecake is well chilled before you do this. a piece of parchment paper on first board you flip top on will make it easier  to peel off without marks on top.

 

yup, that's how you do it. i also warm the bottom a little bit before flipping to melt the butter, ever so slightly.

post #4 of 6
Thread Starter 

THANK U THANK U THANK U!!! would have never thought of parchment paper. Thats why your soooo awsome! thank u again, my cake is no longer a mind puzzle,lol.

post #5 of 6
I worked for a university for 3 yrs and we baked cheesecakes in bulk. We put the uneven cake scraps from the cakes and put them as out bases. Baked them, cooled, then froze them. As needed we sprinkled them with sugar, ran a knife around sides, heated the bottom over a flame...flipped them over onto a board then back onto the board we are going to use. We did use parchment rounds so they would flip easily. Happy baking icon_smile.gif
post #6 of 6
Thread Starter 

Thank you to all the wonderful and extremly helpful response. You bakers ROCK!!!!

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